Berry Ricotta Overnight French Toast
This fluffy overnight french toast is assembled and soaked the night before, then baked in the morning. Has a touch of sweet berries and is super easy to whip up.
Ingredients
- 1 3/4 cup milk
- 4 eggs
- 1/2 cup brown sugar
- 1 3/4 cup ricotta
- 2 tsp vanilla extract
- pinch of salt
- 1 tbsp unsalted butter, to butter the casserole dish
- 1/2 cup berry preserves or jam
- 8 large croissants
- 1/3 cup maple syrup
- 2 tbsp powdered sugar
- 1 cup fresh raspberries (or your favorite berries)
Instructions
The Night Before
- In a medium bowl, whisk together milk, eggs, sugar, ricotta, vanilla, and salt. Set aside.
- Lightly butter the sides and bottom of a 9 x 13 casserole dish. Evenly spread the berry preserves across the bottom of the dish. Arrange croissants into the dish, slightly overlapping one another. Pour the egg mixture evenly over the arranged slices of bread. Cover with plastic wrap and place into the refrigerator overnight.
Day Of Baking
- Remove casserole dish from the refrigerator about 1 hour prior to baking.
- Preheat oven to 350 degrees F. Place into oven and bake for 30 minutes, until the top is golden brown.
- Once it’s finished baking, drizzle maple syrup and dust with powdered sugar as soon as it comes out of the oven. Arrange fresh raspberries on top and serve.