Blintz Baked French Toast
This delicious berry-topped brunch blintz is poured over thick, eggy challah. Best of all, it can all be prepped the day before and popped into the oven the morning of for an easy make-ahead meal.
Serves: 12
Ingredients:
¼ cup unsalted butter, melted
12 thick slices of day old challah
6 tablespoons brown sugar
1 teaspoon cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cardamom
6 large eggs
1 cup Humboldt whole milk or part skim ricotta
½ teaspoon kosher salt
Zest of 1 lemon
Blueberries, for serving (optional)
Powdered sugar, for serving (optional)
Pair each serving with: 8-ounce glass of Humboldt milk
Directions:
Pour the melted butter into a 9x13 casserole dish, and layer in 6 slices of bread. Sprinkle on half of the sugar, cinnamon, nutmeg, and cardamom. Layer on remaining slices of bread.
In a large bowl, whisk together the eggs, milk, ricotta, salt, vanilla, and lemon zest, and pour it on. Sprinkle with remaining sugar, cinnamon, nutmeg, and cardamom.
Cover and refrigerate overnight.
Bake covered at 350 °F for 30 minutes, and then uncovered for 15 minutes, until browned.
Top with berries and powdered sugar and serve alongside an 8-ounce glass of milk!
Note: You can also arrange the bread slices in an 8x12 casserole dish, sprinkling each slice with some of the sugar and spices before lining them up domino style. The custard won’t get as evenly distributed (the top parts will be a little crisper and the bottom will be super custardy), but it looks cool!
Nutrition
300 calories; 10 g fat; 4 g saturated fat; 90 mg cholesterol; 15 g protein; 38 g carbohydrates; 1 g fiber; 500 mg sodium; 345 mg calcium. Nutrition figures based on using lowfat milk and include an 8-ounce glass of milk.
Recipe and photos by Molly Yeh of My Name Is Yeh.