Ready, Set, Weekend with Simply Beautiful Eating

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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.

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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 ricotta fiorella cheese, this easy dish is guaranteed to wow your guests.

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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.

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I also used a dollop of 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!

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TRIPLE BERRY FRENCH TOAST BAKE WITH RICOTTA FIORELLA

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Coat a 9"x 13" baking dish with non-stick cooking spray, set aside.

  2. Combine ricotta Fiorella, sugar and lemon zest in a bowl.

  3. 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.

  4. Cover with remaining challah and press down.

  5. In a bowl, mix together your eggs, milk, maple syrup, vanilla, and cinnamon. Pour over the top of your casserole evenly.

  6. Cover with tin foil, pressing down again to pack everything together.

  7. Refrigerate overnight.

  8. Remove from refrigerator about 30 minutes prior to baking.

  9. 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.

  10. 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.

RecipesDebi TraubComment