Name: Baked Challah French Toast
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: 6 tablespoons packed brown sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon ground cardamom; 1/8 teaspoon ground nutmeg; 1 cup whole milk; 2/3 cup part-skim or whole-milk ricotta cheese; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon kosher salt; 6 large eggs; Grated zest and juice of 1 lemon; 4 tablespoons unsalted butter, melted; 12 thick slices (3/4 to 1 inch thick) day-old challah bread; 1 cup frozen blueberries; Confectioners’ sugar, for serving

Directions

Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, combine the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside.
Pour the melted butter into a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture, then shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread, then pour the remaining sugar mixture on top. Cover with foil; refrigerate at least 6 hours or overnight.
Preheat the oven to 375 degrees F. Bake the casserole, covered, for 30 minutes, then uncover and bake until the custard is set and the bread is golden brown, 15 more minutes.
Meanwhile, combine the blueberries and lemon juice in a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with confectioners’ sugar.

Photograph by Ryan Liebe

Baked Challah French Toast

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