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Mixed Berry French Toast Casserole

Name: Mixed Berry French Toast Casserole
Prep time: 285 min
Cook time: 30 min
Total time: 315 min
Ingredients: 0 of Unsalted butter, for greasing the pan; 14 cups of cubed French bread; 2 cups of whole milk; 8 large of eggs; 0.67 cup of brown sugar; 1 Tbsp of vanilla extract, divided; 1 tsp of ground cinnamon; 1 cup of blackberries, divided (see note); 1 cup of blueberries, divided (see note); 1 cup of quartered strawberries, divided (see note); 1 cup of ricotta cheese; 0.5 cup of powered sugar; 0 of Zest of 1 lemon, plus 2 Tbsp juice; 0 of Maple syrup, for serving

Louiie Victa

November 15, 2021

If you have company coming over for brunch, this French toast casserole fits the bill. A festive dish that is meant to be shared, it is mildly sweet with a crunchy topping and a custardy center. A lemon-ricotta cream dolloped on top balances out the richness and sweetness of the dish, no matter how much maple syrup you drizzle on top. This recipe was designed to showcase the Anova Precision Oven’s steam-bake feature, which makes it easy to turn out perfect custard-based dishes. With this casserole, you can skip the hassle of standing by the stove and pan-frying each individual slice of French toast. Just throw everything in your favorite baking dish and let the Precision Oven do the work. Notes: Feel free to switch up the fruit to use whatever you prefer. You can cut the soaking time down to 30 minutes if you’re in a hurry, but make sure to stir the bread cubes every 10 minutes or so to ensure they evenly absorb the custard mixture.

Serves

Prep Time

04:45

Cook Time

00:30

Ingredients

Unsalted butter, for greasing the pan

14 cups

cubed French bread

2 cups

whole milk

8 large

eggs

⅔ cup

brown sugar

1 Tbsp

vanilla extract, divided

1 tsp

ground cinnamon

1 cup

blackberries, divided (see note)

1 cup

blueberries, divided (see note)

1 cup

quartered strawberries, divided (see note)

1 cup

ricotta cheese

½ cup

powered sugar

Zest of 1 lemon, plus 2 Tbsp juice

Maple syrup, for serving

Steps

1. Begin Casserole Assembly

Thoroughly grease a 9- by 13-inch baking dish with butter. Add enough bread cubes to fill it three-quarters full.

2. Prepare Custard

In a large bowl, whisk together the milk, eggs, brown sugar, 2 teaspoons vanilla, and the cinnamon until smooth. (Alternatively, blend the mixture in a blender.) Pour over the bread cubes in the baking dish.

3. Add Berries and Soak

Top the bread with half of the the blackberries, blueberries, and strawberries. Wrap and refrigerate for at least 4 hours or up to overnight (see note).

4. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 50%

Temp: 350°F

Heat: Rear

5. Make Lemon-Ricotta Cream

In a small food processor, combine the ricotta, powdered sugar, lemon zest, lemon juice, and remaining teaspoon vanilla. Process until thoroughly combined. Transfer to a bowl and refrigerate while you bake the casserole.

6. Bake Casserole

Rack

Unwrap the casserole and transfer to the oven. Bake until golden brown and puffed, 25 to 30 minutes. Remove from the oven and let rest until the baking dish is cool enough to handle but the casserole is still warm.

Sous Vide Mode: Off

Steam: 50%

Temp: 350°F

Heat: Rear

00:30 Timer

7. Garnish and Serve

Dollop the lemon-ricotta cream over the casserole. Top with the remaining berries. Serve with maple syrup.