Have you ever hosted a big brunch? Getting a big meal together first thing in the morning can be difficult, which is why you want to do as much as possible the night before. We’re hosting a huge brunch next month for Juliette’s baptism, and I’ll definitely be planning to cook a lot the night before since everyone will be coming to our house immediately after the baptism ceremony. This strawberry ricotta French toast bake is perfect because it can be made the night before!
All the custardy goodness soaks into the bread and bakes up beautifully, with creamy ricotta and juicy strawberries in every bite. It really is everything that you want in a brunch food dish! And it’s absolutely perfect to make for Mother’s Day this coming weekend.
We’ll be going to church first thing in the morning on Mother’s Day and then coming home for brunch. In the past we have gone out to brunch, but if I’m being honest, carting three kids to a restaurant and expecting them to behave after they have already sat through an hour of mass doesn’t seem like my idea of fun. Something like this that can be made the night before, popped into the oven in the morning, and enjoyed at home while we all relax sounds like a perfect Mother’s Day to me.
Kevin and the kids have always done a great job making sure I have a great Mother’s Day and I’m looking forward to a weekend of relaxing and enjoying time with the sweet kids who make me a mom. Happy Mother’s Day to all the moms and mother figures out there!
And for some of you, I’m sure this weekend is less than joyful. Maybe you recently lost your mom, or you’ve been trying to become a mom, or you’re a mom to babies in heaven. For those reasons or others, the day could be really hard. I can’t imagine what you’re going through, but I will be thinking of you and hope that in the years to come the day becomes less painful.
- 5 eggs
- ¾ cup heavy cream
- 1 cup whole milk
- 15 oz. ricotta cheese
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- ½ tsp. salt
- ¾ cup brown sugar
- 1 loaf French bread
- 1 lb. strawberries, washed, hulled, and sliced
- Powdered sugar for dusting
- In a large bowl, whisk together eggs, heavy cream, milk, ricotta cheese, vanilla extract, almond extract, salt, and brown sugar.
- Spray a baking dish with nonstick cooking spray and fill with sliced bread as pictured. Take about ¾ of the strawberries and push in between the slices of bread.
- Pour the egg mixture over the bread evenly, pushing down the slices of bread to ensure they soak in more liquid.
- Refrigerate for at least 6 hours or overnight.
- When ready to bake, preheat oven to 350 degrees Fahrenheit. Bake for 45-50 minutes until golden brown.
- Top with remaining sliced strawberries and a dusting of powdered sugar.
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