TRIPLE BERRY FRENCH TOAST BAKE WITH RICOTTA FIORELLA
I’m so excited to be partnering with Saputo cheese to bring you this simply beautiful recipe.
I love to entertain and host a brunch for family and friends. I honestly think that brunch is one of my favourite meals to prepare. Brunch is a genius invention and you can even sleep in and not be late for this meal. Brunch is a dance between two of my favorite meals. Typically combining foods and ingredients that are served after 11:30 a.m. that are both breakfasty and lunchie.
The sky is the limit here when it comes to choosing what to serve at your gathering.
I don’t know anyone who doesn’t love a heavenly dish like this one to serve at brunch. Made with a combination of challah (egg) bread, fresh berries, cream and decadent filling of Saputo Ricotta Fiorella cheese, this easy dish is guaranteed to wow your guests.
I took my favourite French Toast Casserole recipe and added a twist by including a layer of ricotta cheese and lemon zest in the center. It’s truly the best part of this dish because cheese really does make everything better.
I also used a dollop of Saputo’s Ricotta Fiorella as a garnish right before serving because the cheese is just so dreamy and flavourful.
If you’re looking for a signature brunch dish that can be prepared in advance and baked just before your guests arrive, this recipe is perfect for you!
- 1 loaf challah (egg) bread, cut into 1" squares
- 1 cup (340g) fresh raspberries
- 1 cup (340g) fresh blueberries
- 1 cup (340g) fresh blackberries
- 2 cups (475g) Saputo Ricotta Fiorella
- ½ cup (170g) sugar
- Zest from ½ lemon
- 6 extra-large eggs
- 1 cup milk (250ml), I would suggest full fat
- 4 tablespoons (60ml) pure maple syrup
- 1 teaspoon (5ml) vanilla extract
- ½ tsp (2.5ml) cinnamon
- Coat a 9"x 13" baking dish with non-stick cooking spray, set aside.
- Combine ricotta Fiorella, sugar and lemon zest in a bowl.
- Add half of your challah (egg) bread to bottom of baking dish and sprinkle with all three berries (reserving a few for topping). Top with ricotta mixture and spread evenly over berries and challah.
- Cover with remaining challah and press down.
- In a bowl, mix together your eggs, milk, maple syrup, vanilla, and cinnamon. Pour over the top of your casserole evenly.
- Cover with tin foil, pressing down again to pack everything together.
- Refrigerate overnight.
- Remove from refrigerator about 30 minutes prior to baking.
- Preheat your oven to 350F. Bake covered casserole for 30 minutes then remove tin foil and bake for another 30 minutes until tops turn golden and center is set.
- Remove from oven and let cool slightly and sprinkle with powdered sugar, garnish with additional berries and serve with warm maple syrup and a dollop of ricotta if desired.
*Disclaimer – this post was sponsored by Saputo, all thoughts and opinions are my own. Thank you for supporting the brands that keep Simply Beautiful Eating in the kitchen. #Saputo_Partner #CreateWithSaputo #SaputoCheese #Ad
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