Baked Blackberry Ricotta French Toast.
Ingredients
- 1 loaf challah bread, sliced into 1 inch thick slices
- 1 jar (10 ounces) blackberry or blueberry preserves
- 6 large eggs, beaten
- 1 1/2 cups whole milk
- 16 ounces whole milk ricotta cheese
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- zest of 1 lemon
- 1/2 teaspoon kosher salt
- 4 tablespoons salted butter, melted
- 1 cup fresh blackberries
- 1/4 cup heavy cream
- powdered sugar and maple syrup, for serving
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Instructions
- 1. Grease a 9x13 inch-baking dish with butter.
- 2. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with blackberry jam, press to enclose (see above photo).
- 3. In a large bowl, whisk together the eggs, milk, 1 cup ricotta, maple syrup. vanilla, lemon zest, salt, and butter. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
- 4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle half the blackberries over top the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the french toast with foil.
- 5. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the remaining 1 cup ricotta. Stir in 1 tablespoon powdered sugar, if desired.
- 6. Serve the french toast warm, topped with whipped ricotta, fresh berries, and maple syrup. Enjoy!
Source
Original recipe: View Original