Baked Raspberry Brioche French Toast

Soft, buttery, sweet, and filled with raspberry jam, ricotta cheese and fresh berries. It’s the perfect brunch entrée for both spring and summer gatherings.

Ingredients

Ingredients
Servings:
loaf
Challah Bread
g
Raspberry Jam
Eggs
ml
Milk
g
Ricotta Cheese
tbsp
Maple Syrup
tbsp
Vanilla Extract
tsp
Lemon Zest
tsp
Kosher Salt
g
Butter
g
Raspberries
g
Blueberries
Cream
g
Heavy Cream
g
Ricotta Cheese
Vanilla Extract
Icing Sugar

Instructions

Preparing In The Kitchen
  1. Grease a 20 x 30 cm baking dish with butter.
  2. Slice the loaf in even thick pieces. Spread on half of the slice with raspberry ja, top and press with the other halves.
  3. In a small saucepan, melt the butter. In a large bowl, whisk together the eggs, milk, ricotta, maple syrup. vanilla, lemon zest, salt, and butter. Drench each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs.
  4. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
  5. Cover and place in the fridge for at least one hour and preheat the oven to 180 ºC.
  6. Sprinkle half the raspberries over top the French toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp.
  7. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta and vanilla extract. Stir in 1 tablespoon powdered sugar, if desired.
  8. Serve the French toast warm, topped with whipped ricotta and fresh berries.

Preparing In The Kitchen
  1. Grease a 20 x 30 cm baking dish with butter.
  2. Slice the loaf in even thick pieces. Spread on half of the slice with raspberry ja, top and press with the other halves.
  3. In a small saucepan, melt the butter. In a large bowl, whisk together the eggs, milk, ricotta, maple syrup. vanilla, lemon zest, salt, and butter. Drench each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs.
  4. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
  5. Cover and place in the fridge for at least one hour and preheat the oven to 180 ºC.
  6. Sprinkle half the raspberries over top the French toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp.
  7. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the ricotta and vanilla extract. Stir in 1 tablespoon powdered sugar, if desired.
  8. Serve the French toast warm, topped with whipped ricotta and fresh berries.

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