Baked Strawberry Ricotta French Toast

If the reaction to the baked strawberry pancakes I posted last week is any indication, there's a blossoming passion for strawberries these days at least in those regions where the fresh local berries are just hitting the seasonal market. I know that I myself won't be without a pint or two around for the next month or so, so it seems like a good idea to share some other ideas for those extra strawberries that don't go straight into the bowl for snacking.

For that reason, I do hope that you try these baked French toast slices stuffed with creamy ricotta and loads of fresh strawberries for a remarkably easy but extraordinary breakfast, made even simpler by preparing them the night before for baking the next morning. If you're not sure you're hungry first thing, the heavenly fragrance of strawberries baking that wafts through the kitchen will definitely have you anxious for their arrival on the breakfast plate.

I'm sharing this with Sia of Monsoon Spice, the host of this month's Weekend Breakfast Blogging event. The challenge this month is to make a breakfast using fresh fruits and / or vegetables.

Baked strawberry ricotta French toast

bakery loaf cut into 1-inch slices, enough to layer a 9×13 baking dish
1/4 cup fresh ricotta cheese
1/2 pint fresh strawberries cut into small slices
4 large eggs
1/2 cup whipping cream
1/2 cup whole milk
1 tablespoon icing sugar
1/2 teaspoon vanilla

Using the tip of a sharp knife, cut a 2-inch wide pocket in one side of each bread slice. Spoon a small soup spoon of ricotta into each pocket, then stuff with as many strawberry slices as will fit without bursting the bread. Arrange in a single layer on a 9×13 baking dish.

Lightly beat the eggs together with the whipping cream, milk, icing sugar and vanilla. Pour over the bread. Cover the pan with aluminum foil and refrigerate overnight.

In the morning, preheat the oven to 350°. Remove the aluminum foil from the baking dish and gently flip each slice of bread in the pan. Cover again with the aluminum foil and bake for 30 minutes.

Remove the foil and bake for 25-30 more minutes. Serve hot with maple syrup.

If you like this recipe, you may want to try my Blueberry-Stuffed French Toast with Blueberry Orange Sauce or this Eye-Opening Blueberry French Toast.