Description
Easy enough to throw together for brunch, but decadent enough for dessert, this soaked and baked French toast is great with all of the season’s fruit.
Ingredients
Scale
- 1 loaf of (milk) bread (see link above for Milk Bread recipe from Two Red Bowl)
- 200g. (7 ounces) ricotta cheese
- 2tbsp. sweetened condensed milk
- 4eggs
- 1+1/2cupsevaporated milk (or whole milk)
- 1teaspoon vanilla
- a handful of freeze dried Strawberries, powdered in a blender
- powdered sugar,as needed
- fresh strawberries,as needed
- honey,as needed
Instructions
- Preheat the oven to 325F. Mix ricotta+1tbsp. sweetened condensed milk; set aside.
- Beat eggs, milk, vanilla and 1tbsp. sweetened condensed milk; set aside
- Cut a loaf to 8-10slices, but do not cut it through (see pic).Spread ricotta mixture on
- the bread,and pour the egg mixture over it. Let the loaf absorbs all/most of the liquid,
- after about 30 minutes, rotate the loaf halfway.
- I pour the rest of liquid out, though you don’t need to. Bake in the oven for 30-40
- minutes. Let cool slightly and sprinkle with powdered sugar & freeze dried
- Strawberries. Serve warm with honey & fresh strawberries. Enjoy
- Category: Breakfast, Dessert