It’s a pain to make French toast for more than a couple of people. You’re stuck flipping just two slices while the rest of the family chows down and by the time you’re at the table, yours is all dried up.
The quick fix is supposed to be a French toast casserole, but every one I have tried has fallen apart in that it becomes a mass of pudding in the centre with a burn to the roof of your mouth on top.
The solution to salvaging the texture is to stir whole-milk ricotta into the custard. When baked, the ricotta won’t soak into the slices and make them soggy; it bakes into tender, creamy spheres – a combination of French toast and a faintly lemony cheesecake.
Add some lemon zest to offset the indulgence, scatter slivered almonds and blueberries on top for a crunch, and you end up with a dish you prep the night before and actually get to eat alongside your kids.
Prep & Cook Time
Preparation Time: 15 minutes (can be soaked for 20 minutes or overnight)
Bake time: 40 to 45 minutes
Servings: 6 to 8
Ingredients
For the French Toast:
- 1 loaf (about 12-14 oz) brioche or challah, cut into 1-inch cubes (stale bread works well in this dish)
- 6 large eggs
- 1 cup whole milk (or half-and-half)
- ¾ cup whole-milk ricotta cheese
- 3 tbsp maple syrup (plus more for serving)
1 lemon, large — roughly 1 T of zest - Vanilla extract – 1 teaspoon
- ½ tsp cinnamon, ground
- ¼ tsp salt
- 1 tbsp butter (for greasing the baking dish)
- For the Topping:
- 1 cup fresh blueberries, washed and dried
- ½ cup sliced almonds
Honey or maple syrup for drizzling
Method to Make It
1. Prep the bread
Coat the bottom and sides of a 8×8 or 9×9 inch dish with butter. Place your cubed brioche into the bottom of the dish and evenly distribute.
(If your bread is something fresh and tender from the bakery, it will absorb liquids and turn to mush. Cube the bread, arrange on a sheet tray and bake for 10 minutes in a 300°F oven to dry out before you use it).
2. Whisk the lemon-ricotta custard
Place all the ingredients in a large bowl and beat with a whisk to combine: the eggs, milk, ricotta, maple syrup, lemon zest, vanilla, cinnamon, and salt.
Not to worry-the ricotta won’t fully smooth out into the milk-those small white curds are meant to be there. They’ll cook down into creamy pouches during baking.
3. Let it soak
Trickle the custard all over the bread. Using a spoon or spatula, press the bread into the liquid so that the slices are submerged.
Cover the dish tightly with foil and place the mixture on your counter for 15 to 20 minutes, allowing the bread to soak. For example, you can prepare this the night before by refrigerating the casserole overnight.
4. Bake (Part 1)
Preheat your oven to 350°F (175°C).
Uncover the baking dish and bake for 30 minutes. You want the top to be set and just beginning to turn light golden brown along the edges.
5. Add the toppings & finish baking
Remove the dish from the oven. Sprinkle the almonds and blueberries over the top in an even layer.
Return it to the oven for 10-15 minutes. It’s ready when the almonds are toasted, the middle isn’t squishy or jiggly when you gently shake the pan and the edges are dark golden brown.
6. Rest and serve
Allow the casserole to rest on the counter for 5-10 minutes before slicing. If you cut into a casserole freshly out of the oven, it will fall apart because it’s too loose. Add a drizzle of warm maple syrup or honey to the top right before you serve.
Some Things to Remember
Why blueberries are added last: Stirring the blueberries into the raw egg batter at the start results in them sinking to the bottom of the dish and releasing all their juices while baking, resulting in a soggy purple bottom crust. Adding at the last 10 minutes allows the berries to warm up and burst a bit without ruining the bread texture.
Keep an eye on the almonds: Almonds can change from perfectly toasted to burnt in a flash, so keep a close eye on the oven in the final 5 minutes. If the almonds seem perfectly toasted but the middle of the baking sheet still feels soft, then loosely drape a piece of foil over the top of the almonds.
How to reheat leftovers: Leftovers will last several days in the refrigerator-up to 3 days. Rewarm a single slice in a toaster oven or regular oven at 350°F until hot, about 8 minutes. It crisps up that precious top, which can’t be achieved with a microwave.