Baked French toast is a fun way to get your carbohydrate fix when you’re on a low-fiber diet since it’s made without whole grains. The version shown here is a bit like bread pudding in consistency, but you can keep it in the oven longer for a crisper texture. Top with a dollop of ricotta whipped cream if you’re feeling decadent.
Prep time
10 minutes
Yield
Serves 8
Ingredients
2 tablespoons butter or coconut oil, melted
6 eggs
1½ cups whole milk
2 cups whole-milk ricotta cheese
1 tablespoon vanilla extract
½ teaspoon salt
1 loaf bread, sliced (baguette, white bread, Brioche, or challah)
¾ cup apricot or peach preserves, or apple jelly
¼ cup heavy cream
1 tablespoon powdered sugar (optional)
Maple syrup
Instructions
- Coat a 9-by-13 baking dish with melted butter.
- In a large bowl, beat eggs, milk, 1 cup ricotta, vanilla, and salt with a whisk or electric beater.
- Spread each piece of bread with preserves. Arrange bread in two layers, jam-side up, in prepared baking dish. Pour wet ingredients over bread. Cover with plastic wrap or lid and refrigerate overnight.
- Preheat oven to 350 degrees. Bake French toast for 45 minutes for a softer, bread-pudding-like texture or for 1 hour for a firmer, crisper texture. If the top begins browning too quickly, loosely cover with aluminum foil. French toast should register 160 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of the dish.
- While French toast is baking, whip cream in a large bowl with an electric beater until stiff peaks form. Gently fold in remaining 1 cup ricotta and powdered sugar, if desired.
- Serve French toast warm with whipped ricotta cream and maple syrup.
Nutritional Information
Calories
480 calories
Carbohydrates
60g
Fat
17g
Fiber
2g
Protein
20g
Saturated Fat
10g
Sodium
520mg
Sugar
22g
