Baked Strawberry French Toast
Equipment
- Large baking Dish
- whisk
- Oven
Ingredients
- 1 lb Brioche or Challah bread, cubed
- 6 large eggs
- 1 lb fresh ripe strawberries, more for serving sliced into half or fourths
- 1 cup fresh ricotta
- 2 cups whole milk
- 2 tsp vanilla extract
- ¾ tsp ground cinnamon
- 1 tbsp powdered sugar
- 1-2 tbsp unsalted butter
Serving
- sliced strawberries
- maple syrup
- whipped cream
Instructions
- In a medium bowl, whisk together the eggs, ricotta, cinnamon, whole milk, vanilla extract, and sugar until fully combined. Cube the brioche or challah into about one inch cubes.
- Grease a baking dish generously with unsalted butter to prevent sticking.Place the cubed brioche into a baking dish. Pour this custard mixture evenly over the bread, allowing it to soak. Leave to soak for at least one hour or best overnight in the fridge. Next day scatter and tuck about 3/4 amounts of the strawberries into the dish evenly. Save the rest for serving.
- Preheat your oven to 350°F (175°C) and position a rack in the center.
- Bake uncovered for 45 to 60 minutes, or until the custard is fully set and absorbed. The dish should be golden brown and slightly crisp on top.
- Once baked, serve warm with fresh strawberries, whipped cream(optional) and warmed maple syrup for drizzling if more sweetness is desired.
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