Astoria’s seasonal French toast is built on challah from Stone Oven Bakery, topped with a ricotta custard, stewed apples, and honey-cinnamon granola.[25] The use of bakery challah and ricotta custard gives it a richer, more delicate base than standard sandwich bread versions.[25] The dish eats like a warm bread pudding crossed with classic French toast, with soft slices soaked through, tender apples on top, and the crunch of granola providing contrast.[25] Local food coverage has highlighted it as one of the more refined takes on French toast in Cleveland’s brunch scene.[25]