A delightful and creamy breakfast casserole that combines the appeal of French toast with ricotta cheese and lemon zest, perfect for brunch gatherings.
Ingredients
Scale:
8 cups Challah or brioche bread, cubed
1 cup Ricotta cheese
2 cups Milk
6 large Eggs
2 tablespoons Lemon zest
1/4 cup Lemon juice
2 teaspoons Vanilla extract
1/2 cup Granulated sugar
1 teaspoon Ground cinnamon
1/4 teaspoon Salt
Optional Powdered sugar for serving
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray.
In a large bowl, combine the cubed bread with ricotta cheese. Gently mix to combine.
In another bowl, whisk together the milk, eggs, lemon zest, lemon juice, vanilla extract, sugar, cinnamon, and salt until well combined.
Pour the egg mixture over the bread and ricotta. Gently stir to ensure all bread pieces are soaked. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best results.
Remove the dish from the refrigerator and let it sit at room temperature for 15 minutes. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the center is set.
Let the casserole cool for 10 minutes before serving. Dust with powdered sugar if desired, and serve warm.
