RECIPE

Baked French Toast Sandwiches with Ricotta and Mixed Fruit

Name: Baked French Toast Sandwiches with Ricotta and Mixed Fruit
Cook time: 2 h 30 min
Yield: 10-12

Recipe Created For Rectangular Roaster

Main Course

Bread

Cook Time

Over 2 hours

Serving Size

10-12

Cook Mode

INGREDIENTS

1 ½ cups (375 ml) cranberry preserves (jam, jelly or sauce)
2 cups (500 ml) fresh or frozen raspberries
2 cups (500 ml) fresh or frozen blueberries
1 recipe day-old Honey, Cranberry and Pistachio Brioche, cut into slices ¾-inch (2 cm) thick
3 cups (750 ml) dry or strained ricotta
3/4 cup (180 ml) icing sugar
2 tbsp (30 ml) orange zest
4 eggs
1 ½ cups (375 ml) 35% cream
1 cup (250 ml) milk
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cinnamon
1 cup (250 ml) fresh or frozen cranberries
Maple syrup, to taste

Our Baked French Toast Sandwiches with Ricotta and Mixed Fruit is the perfect breakfast recipe and is sure to leave your friends and family asking for more. Combining fresh cranberry, ricotta and a range of spices, including cardamom and cinnamon, this dish is packed with flavours.

Our Rectangular Roaster is all you’ll need to prepare this recipe, exposing this dish to a consistent heat source until the custard is cooked completely through and the bread is golden brown. This piece of bakeware comes equipped with wide loop handles, ensuring it can easily go from the oven to your breakfast spread with ease.

Whether you are hosting brunch, or simply want a delicious breakfast recipe over the weekend, our Baked French Toast Sandwiches with Ricotta and Mixed Fruit is the one for you. This recipe takes just over two hours to prepare, but is well worth the wait, serving between 10 and 12 portions. Here are all the ingredients you need along with the steps to follow before tackling this breakfast delight.

INGREDIENTS

1 ½ cups (375 ml) cranberry preserves (jam, jelly or sauce)
2 cups (500 ml) fresh or frozen raspberries
2 cups (500 ml) fresh or frozen blueberries
1 recipe day-old Honey, Cranberry and Pistachio Brioche, cut into slices ¾-inch (2 cm) thick
3 cups (750 ml) dry or strained ricotta
3/4 cup (180 ml) icing sugar
2 tbsp (30 ml) orange zest
4 eggs
1 ½ cups (375 ml) 35% cream
1 cup (250 ml) milk
¼ tsp (1 ml) ground cardamom
¼ tsp (1 ml) ground cinnamon
1 cup (250 ml) fresh or frozen cranberries
Maple syrup, to taste

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 250°F (120°C).

In a small pot, combine the cranberry preserves with 1 cup (250 ml) each of the raspberries and blueberries. Bring to a boil. Reduce the heat and let simmer until the berries have broken down and the mixture has thickened, about for 15 to 20 minutes. Transfer to a bowl and refrigerate until completely chilled.

Meanwhile, lay the brioche slices out on two baking sheets. Dry out in the oven for 20 minutes without browning. Set aside to cool.

In a bowl, whisk together the ricotta, ½ cup (125 ml) of the icing sugar and the orange zest. Refrigerate until ready to use.

In another bowl, whisk together the eggs, cream, milk, cinnamon, cardamom and remaining icing sugar. Refrigerate until ready to use.

Spread the ricotta mixture over half of the cooled bread slices. Top with the chilled fruit mixture. Close the sandwiches with the remaining bread slices. Cut the sandwiches in half on a diagonal.

Generously butter the bottom and sides of a Rectangular Roaster. Arrange the sandwich halves in the roaster. Pour half of the egg mixture over the sandwiches, cover and refrigerate for 15 minutes. Pour the remaining egg mixture over the sandwiches, cover and refrigerate for another 15 minutes.

Increase the oven temperature to 350°F (180°C).

Scatter the cranberries, remaining raspberries and blueberries around the sandwiches.

Bake for 30 minutes or until the custard is set and the bread is golden.

Let cool for 10 minutes before serving. Drizzle with maple syrup, to taste.