Strawberry Rhubarb Baked French Toast Recipe
This Strawberry Rhubarb Baked French Toast is a luscious, layered breakfast casserole featuring hearty French bread soaked in a sweet custard, layered with tangy lemon curd and creamy ricotta, and topped with fresh strawberries and rhubarb. Baked to golden perfection and served with whipped cream, extra berries, sliced almonds, and maple syrup, it’s a perfect treat for brunch or special mornings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes (excluding soaking time; overnight soaking recommended)
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the French Toast:
- 1 large loaf hearty French bread or challah bread (approx 14-16 oz/1 lb), cubed
- 1½ cups fresh or frozen strawberries and rhubarb, sliced (or any fruit you prefer)
- Turbinado sugar for sprinkling (optional)
For the Lemon Curd and Ricotta Layer:
- 2 cups ricotta (475 grams)
- ¾ cup lemon curd (homemade or store-bought)
- Pinch of salt
For the Custard:
- 10 eggs
- 2 cups whole milk
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- Pinch of cinnamon
To Serve With:
- Whipped cream
- Extra berries
- Sliced almonds
- Maple syrup
Instructions
- Prepare the bread and fruit: Cube the French or challah bread into bite-sized pieces. Slice the fresh or frozen strawberries and rhubarb. Set aside.
- Mix the ricotta and lemon curd: In a bowl, combine 2 cups ricotta cheese with ¾ cup lemon curd and a pinch of salt. Mix until smooth and set this flavorful creamy layer aside.
- Make the custard: In a large mixing bowl, whisk together 10 eggs, 2 cups whole milk, ⅓ cup maple syrup, 1 teaspoon vanilla extract, and a pinch of cinnamon until well combined and smooth.
- Assemble the French toast casserole: Grease a baking dish and start layering by spreading half of the bread cubes evenly. Spoon and gently spread the ricotta-lemon curd mixture over the bread layer. Next, add half of the sliced strawberries and rhubarb over the ricotta layer. Repeat with the remaining bread cubes, then top with the remaining fruit. Optionally, sprinkle turbinado sugar over the top for a crunchy sweet finish.
- Soak the bread in custard: Pour the custard mixture evenly over the assembled layers, pressing lightly to ensure the bread soaks up the custard well. Cover the dish with plastic wrap or foil and refrigerate for at least 1 hour or overnight for best results.
- Bake the French toast: Preheat the oven to 350°F (175°C). Remove the casserole from the fridge and let sit for 15 minutes while the oven heats. Bake uncovered for 45-55 minutes until the custard is set and the top is golden brown and slightly crisp.
- Serve: Allow to cool for a few minutes before serving. Top individual portions with whipped cream, extra berries, sliced almonds, and a drizzle of maple syrup for a delightful breakfast experience.
Notes
- You can substitute the strawberries and rhubarb with other fruits like blueberries, peaches, or apples if desired.
- For a dairy-free version, use plant-based ricotta and milk alternatives.
- Turbinado sugar sprinkled on top adds a nice crunchy texture but can be omitted.
- Preparing the casserole the night before allows the custard to soak into the bread fully for a richer taste and texture.
- If using frozen fruit, do not thaw to avoid excess moisture in the casserole.
