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- Prep
- 15 min
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- Total
- 30 min + chilling time
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- Serving
- 8-10
Triple Berry French Toast Bake with Ricotta Fiorella
Ingredients
- 1 loaf challah (egg) bread, cut into 1" squares
- 1 cup (340 g) fresh raspberries
- 1 cup (340 g) fresh blueberries
- 1 cup (340 g) fresh blackberries
- 2 cups (475 g) Saputo Ricotta Fiorella
- ½ cup (170 g) sugar
- Zest from ½ lemon
- 6 extra-large eggs
- 1 cup milk (250 mL)
- 4 tbsp (60 mL) pure maple syrup
- 1 tsp (5 mL) vanilla extract
- ½ tsp (2.5 mL) cinnamon
Directions
- 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 350°F. 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.
A recipe developed by our foodie influencer @simplybeautifuleating
get to know our collaborator
Since April 2014, Debi has shared her life, photos and recipes on Instagram. Her true passion has always been cooking, baking, and more recently, food styling. She learned from her 96-year-old mom who has been her true fan since day one.
"My husband, 3 sons, and two-daughter-in-laws are my biggest critics. I love how they support me but always in an honest and constructive way. Follow me because the best is yet to come." - Debi
