| Level: | Easy |
| Total: | 7 hr |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 6 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground nutmeg
- 1 cup whole milk
- 2/3 cup part-skim or whole-milk ricotta
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon kosher salt
- 6 large eggs
- 1 lemon, zested and juiced
- 4 tablespoons unsalted butter, melted
- 12 thick-sliced (3/4- to 1-inch) day-old challah bread slices
- 1 cup frozen blueberries
- Powdered sugar, for serving
Instructions
- Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
- Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
- When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 371 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 13 g |
| Cholesterol | 199 mg |
| Sodium | 438 mg |
| Serving Size | 1 of 8 servings |
| Calories | 371 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 13 g |
| Cholesterol | 199 mg |
| Sodium | 438 mg |
Reviews
Excellent French Toast!! Family enjoyed this recipe very much. 🙂
Printed recipe and decided to watch the video before I prepared. BIG difference! Video says 8 eggs and 1 1/2 cups of milk. No mention of how much ricotta in video. Printed recipe attached to video has 1 cup of milk, 6 eggs and 2/3 cup of ricotta. Just spent $8. On a challah and deciding which way to go. Would typically go with video. Hope I add enough ricotta.
Perfection. Best French Toast casserole ever.
Wonderful! The family loved it. Perfect addition to the Mother’s Day menu today. Thank you so much!
Love the flavor! We had Easter bread (recipe also on Food Network) instead of the challah bread and didn’t have cardamon. I also substituted the liquid for about 3 to 4 cups vanilla ice cream added to the eggs and it worked great. I liked the fact it was more toast like than bread pudding. We also served this with maple syrup. Will make again!
The written recipe is incorrect…in the video she used 1 1/2 cups of milk not just 1 cup
Loved it! My husband even said this one is a keeper.
Excellent, easy, and soooo delicious!!
i almost felt guilty taking the great compliments and acclaim for this awesome French Toast….ALMOST! it was so easy and soooo gooood! thanks Molly
Didn’t have enough time to soak overnight and it was still delicious!