Raspberry & Ricotta French Toast Bake

Who doesn’t love an indulgent brunch dish?! For me personally, I love sweet breakfast dishes… pancakes, waffles, French toast, I’m there! This takes French toast to a whole new level, stuffing thick slickes of brioche with a raspberry, ricotta and white chocolate mixture and then baked in the oven, so no standing and flipping each slice individually.

Raspberry & Ricotta French Toast Bake

Ingredients (serves 3-4)
One small brioche loaf
50g ricotta
100g raspberries
50g white chocolate, chopped into small pieces
4 eggs
150ml milk
1 tsp vanilla extract
Zest of half a lemon
Pinch of salt
Double cream and icing sugar, to serve

1. Preheat the oven to 190c (fan) and grease a large roasting tin with butter. Put the ricotta, white chocolate and half the raspberries in a bowl and mix together, then set aside. Meanwhile, cut your brioche into five or six thick slices, about 1.5 inches. Cut each slice a second time, through the middle, stopping before you go all the way through, essentially creating a pocket in each slice!
2. Stuff the ricotta/raspberry mixture into each of the pockets you’ve made in the brioche slices, then set aside. In another bowl, mix together the 4 eggs, milk, vanilla, lemon zest and salt, then dunk each slice into the egg mixture, making sure each one is well soaked, then place into the greased baking dish. Scatter over the remaining raspberries then bake in the oven for 20-25 minutes until golden.
3. Remove from the oven, dust with icing sugar and serve with some lightly whipped cream. Enjoy! Make sure you tag me on Instagram @theglasgowdiet if you decide to make it!

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