Sourdough French Toast Casserole With Ricotta And Lemon
This sourdough French toast casserole with ricotta and lemon is a delicious and easy-to-make breakfast for busy mornings. Super filling and delicious, this breakfast casserole is the perfect way to use your leftover sourdough bread.
Equipment
- 9 x 13 inches (23 x 33 cm) Casserole Dish (mine is 2.5 inches deep)
Ingredients
- 1 loaf sourdough bread (I used a 1 kg / 2.2 pound boule)
- 500 g ricotta cheese (approx. 17.63 oz or 2 and 1/4 cups)
- 240 g whole milk (approx. 1 cup)
- 4 eggs
- 200 g icing sugar (approx. 1 cup)
- 100 ml maple syrup (approx. 1/3 cup)
- lemon zest from one lemon
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 200°C (392°F).
Make the custard ricotta filling:
- In a large bowl, mix the ricotta cheese with the lemon zest.
- Add in the icing sugar, maple syrup, and vanilla extract.
- Next, mix in the eggs and the milk and whisk well.
Assemble the casserole:
- Cut the sourdough loaf into cubes and arrange them on a single layer in your casserole dish.
- Pour the ricotta and lemon custard mixture on top of the bread. Make sure it covers every piece of bread.
Bake the casserole:
- Place the casserole dish in the oven and bake until golden brown on top and the custard filling is set.
- Once the French toast casserole is ready, take the dish out of the oven and sprinkle it with icing sugar. This is optional though.
Pro tip:
- 10 minutes before you finish baking, use a spoon or a spatula to gently push the bread in the custard filling, to avoid burning the edges of the bread.
- Can be made ahead of time and kept in the fridge until you are ready to bake. Just take it out of the fridge half an hour before baking to bring it to room temperature.
Nutrition
Serving: 360gCalories: 600kcalProtein: 23g
Tried this recipe?Let us know how it was!