All Recipes

Sugar Plum French Toast Casserole

90 Mins
Potato Bread
Made With
Potato Bread

Ingredients


French Toast Casserole

1 Loaf Martin’s Potato Bread, lightly dried or toasted

10 Large Eggs

3 Cups Whole Milk

1/2 Tsp Ground Nutmeg

1 1/2 Cups Fresh Blueberries (or Blackberries, etc.)

Ricotta Mixture

1 Cup Whole Milk Ricotta

6 Ounces Cream Cheese

1 Large Egg Yolk

2 Tablespoons Melted Butter

3 Tablespoons Powdered Sugar

1 1/2 Teaspoons Vanilla Extract

1/2 Teaspoon Salt

2-3 Teaspoons Fresh Lemon Zest

Cinnamon Honey Drizzle

1/4 Cup Honey

1/2 Teaspoon Ground Cinnamon


Directions


Step 1

Whisk together the eggs, milk, and ground nutmeg in a medium-sized bowl and set aside.

Step 2

Lightly bake the bread slices in a 350°F oven for 5-6 minutes or until lightly toasted. Tear each slice of bread into several large pieces.

Step 3

Meanwhile, prepare ricotta mixture: Blend the ricotta, cream cheese, butter, powdered sugar, and vanilla with a hand mixer on low speed until smooth. Add the egg yolk and salt; mix on medium speed for 1-2 minutes, until soft peaks form. Then fold in the lemon zest and stir to combine.

Step 4

Lightly grease the bottom and sides of a 9×13” casserole dish with non-stick cooking spray or butter. Line the bottom of the dish with half of the bread pieces.

Step 5

Top with small spoonfuls of ricotta mixture, even scattered over the surface. Sprinkle half of the blueberries over the top.

Step 6

Pour half of the egg/milk mixture over the casserole. Spread the remaining bread pieces over the top, then add the remaining egg/milk mixture and gently press everything down with a spatula.

Step 7

Cover with plastic wrap and refrigerate for at least 1 hour or overnight.

Step 8

When ready to bake: Remove the dish from the fridge and allow to come to room temperature. Preheat the oven to 350°.

Step 9

Sprinkle the remaining blueberries over the top of the casserole, pressing them down slightly. Top casserole with a sprinkle of course sugar (optional).

Step 10

Place the casserole dish on a foil-lined cookie sheet. (This is to catch any overflow.) Bake for 70-80 minutes or until casserole is no longer jiggly. (Tip: check about halfway through and cover casserole with aluminum foil if beginning to brown too soon.) Let sit for 15 minutes.

Step 11

Meanwhile, mix honey with ½ tsp water and microwave on low power for 10-15 seconds. Add the ground cinnamon and stir until thoroughly mixed.

Step 12

Serve casserole, topped with cinnamon honey drizzle and garnished with additional fresh or sugared blueberries, if desired.

Recipe adapted from: https://acraftycomposition.com