Print
Raspberry and Ricotta Baked French Toast
Raspberry and Ricotta Baked French Toast, a delicious breakfast for special occasions like Easter or Mother's Day. The flavours are delicious and you can even assemble it the night before!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Ingredients
- 1 loaf challah or brioche, cut into 2cm slices
- 1 jar raspberry or strawberry jam
- 3 eggs
- 1/2 cup milk
- 1/4 cup ricotta cheese
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 20 g butter, melted
- 250 g raspberries
- Icing sugar, to serve
- Extra honey or maple syrup, to serve
- Pouring cream, to serve
Instructions
-
Grease a ceramic baking dish with butter. I used an oval one about 25 x 18cm.
-
Slice the bread in half, spread with raspberry jam and sandwich the halves back together. Arrange the bread in the prepared baking dish, overlapping slightly.
-
In a bowl or jug, whisk together the eggs, milk, ricotta, honey, vanilla, cinnamon and melted butter. Pour over the top of the bread, making sure to cover every piece. Allow to sit in the fridge for at least 30 minutes, or overnight.
-
Preheat your oven to 180°C (375°F) and sprinkle half of the raspberries over the bread. Bake for 40 minutes, checking on it at the half way point. If the top is browning too quickly, cover loosely with foil.
-
Serve warm with the remaining fresh raspberries, a dusting of icing sugar and a drizzle of honey or maple syrup and pouring cream.