This lemon ricotta French toast casserole is a make-ahead brunch dish that turns simple brioche or challah into a custardy, cheesecake-like bake. The ricotta adds richness and a subtle tang, while lemon zest and juice brighten every bite. It’s assembled the night before, so you can pop it in the oven in the morning and serve a crowd with minimal fuss.
Ingredients
- 1 large loaf brioche or challah (about 1 lb / 450 g), cut into 1-inch cubes
- 6 large eggs
- 1 ½ cups (360 ml) whole milk
- 1 cup (240 ml) heavy cream
- ¾ cup (150 g) granulated sugar
- 1 cup (240 g) whole-milk ricotta
- 2 tbsp (30 ml) lemon juice (from 1 lemon)
- 1 tbsp lemon zest (from 1–2 lemons)
- 1 tsp vanilla extract
- ¼ tsp salt
- For the topping: 2 tbsp (28 g) unsalted butter, melted; 2 tbsp (25 g) granulated sugar; 1 tsp ground cinnamon
- Optional for serving: powdered sugar, fresh berries, maple syrup
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish. Place the bread cubes in the dish, spreading them evenly.
- In a large bowl, whisk the eggs. Add the milk, cream, sugar, ricotta, lemon juice, lemon zest, vanilla, and salt. Whisk until the ricotta is mostly smooth (small lumps are fine).
- Pour the custard over the bread. Gently press the bread down with a spatula to help it absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight (up to 24 hours).
- When ready to bake, remove the dish from the fridge and let it sit at room temperature for 30 minutes. Preheat the oven to 350°F (175°C).
- In a small bowl, mix the melted butter, sugar, and cinnamon. Drizzle or brush this over the top of the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden and the center is set (a knife inserted in the middle should come out clean). The internal temperature of the egg custard should reach 160°F (71°C) as the safe minimum per USDA FSIS guidelines.
- Let the casserole rest for 10 minutes before serving. Dust with powdered sugar and serve with berries or maple syrup if desired.
Tips
- Bread choice: Brioche or challah give the best texture. If using regular sandwich bread, reduce the custard slightly (use 1¼ cups milk and ¾ cup cream) to avoid sogginess.
- Ricotta: Whole-milk ricotta is creamier. If you only have part-skim, it will still work but be slightly less rich.
- Don’t skip the soak: The overnight rest is essential for the custard to fully saturate the bread. A shorter soak (even 2 hours) will result in a drier casserole.
- Check for doneness: Ovens vary. If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
Serving Suggestions
Serve warm with a drizzle of maple syrup, a dollop of whipped cream, and fresh berries like raspberries or blueberries. A side of crispy bacon or breakfast sausage balances the sweetness. For a brunch spread, pair with a simple green salad or roasted potatoes.
Variations
- Blueberry Lemon: Fold 1 cup (150 g) fresh or frozen blueberries into the bread cubes before adding the custard.
- Orange Ricotta: Substitute orange zest and juice for the lemon, and add 1 tsp orange blossom water if you have it.
- Gluten-Free: Use a gluten-free brioche or sourdough; check that your bread is sturdy enough to hold the custard.
- Dairy-Free: Use full-fat oat milk and dairy-free cream cheese in place of ricotta (about 1 cup / 240 g). The texture will be slightly different but still delicious.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place a portion on a microwave-safe plate and heat in 30-second intervals until warm. For a crispier texture, reheat in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked casserole for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I make this without the overnight soak? Yes, but the bread won’t be as custardy. Let it sit at room temperature for at least 30 minutes before baking, and expect a slightly firmer texture.
Can I use low-fat milk instead of whole milk? Yes, but the casserole will be less rich. Whole milk and cream give the best creamy texture; using 2% milk will still work but may be slightly less luscious.
Why did my casserole turn out soggy? Sogginess usually comes from using too much custard for the bread or not letting the bread absorb it fully. Press the bread down gently and make sure the bread is dry (stale bread works great).
Can I add nuts? Absolutely. Sprinkle ½ cup (60 g) of toasted pecans or walnuts over the top before baking for added crunch.
Is this casserole suitable for a crowd? Yes, it serves 8 easily. For a larger group, double the recipe and use two 9×13-inch dishes; increase baking time by about 10 minutes.
Can I use a different citrus? Lime or orange work well. If using lime, reduce the sugar to ½ cup (100 g) to balance the tartness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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