FRENCH TOAST CASSEROLE

February 20, 2019
French Toast Casserole,providing creamy ricotta cheese, sparkling summer berries, and homemade brioche. motive all we do is win win win no matter what! You’re gonna find it irresistible.

FRENCH TOAST CASSEROLE
FRENCH TOAST CASSEROLE

A) French Toast due to the fact breakfast is so precise and carbs are existence, B) Casserole because it's far a laugh to percentage food, and C) bonus observe that this isn't a superb bendy recipe always, but to my feedback above about it being fussy and all that? that is surely a relatively clean recipe as some distance as home made completely from scratch baking awesomeness goes.

It’s buttery, rich, a tiny bit creamy way to the ricotta, and speckled with juicy bites of raspberry and blueberry that type of explode with goodness in every chew. topped with powdered sugar and syrup and you're gonna be rocking those brunch desires.

FRENCH TOAST CASSEROLE

INGREDIENTS

  • for the brioche dough (you will use half of this amount for one 9×13 of french toast casserole and the other half can be frozen)
  • 4 eggs, beaten, room temperature if possible
  • 3/4 cup butter, melted
  • 3/4 cup warm water
  • 1/4 cup honey
  • 2 teaspoons salt
  • 1 1/2 teaspoons dry active yeast
  • 4 cups flour (more as needed for dusting hands and surface)
  • for the french toast casserole filling
  • 3 eggs
  • 1 cup whole milk ricotta cheese
  • 1/4 cup honey or maple syrup
  • 1-2 cups raspberries and/or blueberries


INSTRUCTIONS

  1. Dough: mix the eggs, butter, water, honey, salt, and yeast in a bowl. add the flour and stir until just blended (you could simply use a wood spoon for this – no mixer important). 
  2. Cover with plastic and set aside (at room temp) for about 2 hours or until puffy and sticky. cut up the dough in half and freeze one half for later. 
  3. Coat your palms and your floor with lots of flour, roll out the closing half of batch, and reduce it into bite sized pieces.
  4. Filling: Preheat the oven to 350 levels. Whisk the eggs with the ricotta cheese and honey. add the chunk sized dough pieces and the berries. Stir gently simply a few times to combine.
  5. Bake: switch to a greased 9×13 casserole dish and bake for 30-ish minutes, until the pinnacle is golden brown and the insides are completely baked. Sprinkle with powered sugar and syrup.

French Toast Casserole,providing creamy ricotta cheese, sparkling summer berries, and homemade brioche. motive all we do is win win win no matter what! You’re gonna find it irresistible.

FRENCH TOAST CASSEROLE
FRENCH TOAST CASSEROLE

A) French Toast due to the fact breakfast is so precise and carbs are existence, B) Casserole because it's far a laugh to percentage food, and C) bonus observe that this isn't a superb bendy recipe always, but to my feedback above about it being fussy and all that? that is surely a relatively clean recipe as some distance as home made completely from scratch baking awesomeness goes.

It’s buttery, rich, a tiny bit creamy way to the ricotta, and speckled with juicy bites of raspberry and blueberry that type of explode with goodness in every chew. topped with powdered sugar and syrup and you're gonna be rocking those brunch desires.

FRENCH TOAST CASSEROLE

INGREDIENTS

  • for the brioche dough (you will use half of this amount for one 9×13 of french toast casserole and the other half can be frozen)
  • 4 eggs, beaten, room temperature if possible
  • 3/4 cup butter, melted
  • 3/4 cup warm water
  • 1/4 cup honey
  • 2 teaspoons salt
  • 1 1/2 teaspoons dry active yeast
  • 4 cups flour (more as needed for dusting hands and surface)
  • for the french toast casserole filling
  • 3 eggs
  • 1 cup whole milk ricotta cheese
  • 1/4 cup honey or maple syrup
  • 1-2 cups raspberries and/or blueberries


INSTRUCTIONS

  1. Dough: mix the eggs, butter, water, honey, salt, and yeast in a bowl. add the flour and stir until just blended (you could simply use a wood spoon for this – no mixer important). 
  2. Cover with plastic and set aside (at room temp) for about 2 hours or until puffy and sticky. cut up the dough in half and freeze one half for later. 
  3. Coat your palms and your floor with lots of flour, roll out the closing half of batch, and reduce it into bite sized pieces.
  4. Filling: Preheat the oven to 350 levels. Whisk the eggs with the ricotta cheese and honey. add the chunk sized dough pieces and the berries. Stir gently simply a few times to combine.
  5. Bake: switch to a greased 9×13 casserole dish and bake for 30-ish minutes, until the pinnacle is golden brown and the insides are completely baked. Sprinkle with powered sugar and syrup.

French Toast Casserole,providing creamy ricotta cheese, sparkling summer berries, and homemade brioche. motive all we do is win win win no matter what! You’re gonna find it irresistible.

FRENCH TOAST CASSEROLE
FRENCH TOAST CASSEROLE

A) French Toast due to the fact breakfast is so precise and carbs are existence, B) Casserole because it's far a laugh to percentage food, and C) bonus observe that this isn't a superb bendy recipe always, but to my feedback above about it being fussy and all that? that is surely a relatively clean recipe as some distance as home made completely from scratch baking awesomeness goes.

It’s buttery, rich, a tiny bit creamy way to the ricotta, and speckled with juicy bites of raspberry and blueberry that type of explode with goodness in every chew. topped with powdered sugar and syrup and you're gonna be rocking those brunch desires.

FRENCH TOAST CASSEROLE

INGREDIENTS

  • for the brioche dough (you will use half of this amount for one 9×13 of french toast casserole and the other half can be frozen)
  • 4 eggs, beaten, room temperature if possible
  • 3/4 cup butter, melted
  • 3/4 cup warm water
  • 1/4 cup honey
  • 2 teaspoons salt
  • 1 1/2 teaspoons dry active yeast
  • 4 cups flour (more as needed for dusting hands and surface)
  • for the french toast casserole filling
  • 3 eggs
  • 1 cup whole milk ricotta cheese
  • 1/4 cup honey or maple syrup
  • 1-2 cups raspberries and/or blueberries


INSTRUCTIONS

  1. Dough: mix the eggs, butter, water, honey, salt, and yeast in a bowl. add the flour and stir until just blended (you could simply use a wood spoon for this – no mixer important). 
  2. Cover with plastic and set aside (at room temp) for about 2 hours or until puffy and sticky. cut up the dough in half and freeze one half for later. 
  3. Coat your palms and your floor with lots of flour, roll out the closing half of batch, and reduce it into bite sized pieces.
  4. Filling: Preheat the oven to 350 levels. Whisk the eggs with the ricotta cheese and honey. add the chunk sized dough pieces and the berries. Stir gently simply a few times to combine.
  5. Bake: switch to a greased 9×13 casserole dish and bake for 30-ish minutes, until the pinnacle is golden brown and the insides are completely baked. Sprinkle with powered sugar and syrup.

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