Ricotta Berry French Toast Casserole

Winter Breakfast

Thank you Pinch of Yum for the recipe!


Brioche Dough:

  • 4 eggs (beaten, room temperature)

  • ¾ cup butter (melted)

  • ¾ cup warm water

  • ¼ cup honey

  • 2 tsp salt

  • 1 + ½ tsp dry active yeast

  • 4 cups flour

French Toast Casserole Filling:

  • 3 eggs

  • 1 cup whole milk ricotta cheese

  • ¼ cup honey or maple syrup

  • 1-2 cups raspberries or blueberries


  1. Mix the eggs, butter, water, honey, salt, and yeast in a bowl. Add the flour and stir until just combined. Cover the bowl with plastic and set aside for 2 hours, or until the mixture is puffy and sticky. Split the dough in half and freeze one half for later.

  2.  Coat your hands and your work surface with flour and roll out the remaining half batch. Cut it into bite-sized pieces. 

  3. Preheat the oven to 350°F. Whisk the eggs with ricotta cheese and honey. Add the bite-sized dough pieces and the berries and stir gently once or twice to combine. 

  4. Transfer the mixture to a greased 9×13-inch casserole dish and bake for about 30 minutes, or until the top is golden brown and the insides are fully baked. 

  5. To serve, sprinkle it with powdered sugar and syrup.