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browned bread cubes baked with whole blueberries, purple berry juices and small white ricotta pockets in a breakfast casserole
Melissa Hart

Blueberry French Toast Bake

Ricotta gives this blueberry bake little creamy pockets instead of one heavy cream cheese layer. Use a sturdy loaf so the bread can absorb custard without dissolving. Frozen berries work straight from the freezer, though they'll streak the filling purple more than fresh ones. I keep the sugar restrained because warm blueberries are already sweet; the browned bread corners are what keep me going back.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 14 oz sturdy white bakery bread cut into 1-inch cubes
  • 2 cups fresh blueberries
  • 3/4 cup whole-milk ricotta
  • 6 large eggs
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 350°F. Butter a 9-by-13-inch dish and toast the bread cubes on a sheet pan for 8 minutes.
  2. Put half the bread and blueberries in the dish. Spoon small dollops of ricotta over them, then add the remaining bread and berries.
  3. Whisk the eggs, milk, sugar, vanilla and salt. Pour over the bread, press gently and let soak for 15 minutes.
  4. Cover loosely with foil and bake for 25 minutes. Uncover and bake for 15 to 20 minutes more, until the custard in the center reaches 160°F and the exposed bread is browned.
  5. Rest for 10 minutes before scooping, preserving a few ricotta pockets in each serving.