This overnight stuffed French toast recipe with whipped ricotta, strawberry rhubarb compote and crisp topping is more than just a breakfast; it's a celebration of flavor and comfort. It's the perfect recipe for an Easter or Mother's Day brunch. Are you ready for a warm culinary hug?
Make it the day before
This recipe is designed for ease and indulgence. The overnight soak is the secret to this recipe's success. It allows the bread to fully absorb the rich custard, resulting in a perfectly moist and tender texture. This method also saves precious morning time, making it ideal for busy weekends or special occasions.
By preparing all the components the day or evening before, you'll minimize morning stress and maximize flavor. The creamy whipped ricotta filling, nestled between slices of thick, custardy bread, creates a melt-in-your-mouth experience. The vibrant strawberry rhubarb compote, with its perfect balance of sweetness and tartness, adds a refreshing counterpoint. And the crisp topping adds that perfect contrast in texture.
Stuffed French Toast Recipe Components
- Brioche or Challah Bread: These rich, slightly sweet breads are ideal for French toast, providing a luxurious base.
- Whipped Ricotta: A lighter, creamier alternative to cream cheese, ricotta adds a delicate sweetness and airy texture.
- Strawberry Rhubarb Compote: The quintessential spring/summer pairing, this compote brings a burst of fresh, fruity flavor.
- Custard Base: A classic blend of eggs, milk, vanilla, and orange, creating a rich and flavorful soak.
- Crisp Topping: A layer of buttery, golden brown shaggy crumbs with a nutty sweetness from oatmeal and brown sugar.
Yes, you can use other bread types, but brioche or challah are highly recommended.
Absolutely! The compote can be made up to 3 days in advance and stored in the refrigerator.
Yes, you can freeze individual slices of cooked French toast. Wrap them tightly in plastic wrap and store them in a freezer bag. Reheat in the oven or toaster oven.
While you can, the overnight soak significantly improves the texture. If you're short on time, soak for at least 2 hours.
Cream cheese or mascarpone can be used as substitutes, but ricotta provides a lighter, less dense texture.
The lines are blurry, but both are delicious ways to use stale bread.
Stuffed French Toast Recipe with Whipped Ricotta and Strawberry Rhubarb Compote
Equipment
- 1 13x9-inch baking pan
Ingredients
Strawberry Rhubarb Compote
- 2 ½ cups diced rhubarb
- 2 cups fresh strawberries halved
- 2 tablespoons sugar
- 1 large orange zest and juice
Whipped Ricotta
- 1 cup ricotta cheese
- 2 tablespoons powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon grated orange zest
French Toast
- 12 slices brioche bread stale and dry
- 2 cups milk
- 4 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- ¼ teaspoon kosher salt
Crisp Topping
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ⅓ cup whole oats
- 6 tablespoons soft butter
- ¼ teaspoon kosher salt
Instructions
- Heat oven to 375F. Line a baking sheet with aluminum foil. Lightly grease a 13x9-inch baking dish with butter or spray with non-stick cooking spray.
- Toss rhubarb, strawberries, sugar and 2 tablespoons orange juice together on the prepared baking sheet. Bake for 15 to 30 minutes or until roasted and thickened, stirring halfway through the baking time. Transfer to a bowl to cool.
- In food processor blend ricotta, powdered sugar, heavy cream and zest for 1 minute or until smooth and creamy.
- Line the prepared baking dish with a single layer of bread slices. Spread the whipped ricotta evenly over the bread. Top with remaining bread slices.
- In a bowl, whisk milk, eggs, sugar, vanilla, orange zest and salt. Pour slowly and evenly over bread. Cover and chill in the refrigerator for at least 2 hours or as long as overnight.
- In a bowl, using a fork, combine flour, brown sugar, oats and butter until crumbly.
- Spread half of the strawberry rhubarb compote evenly over the French toast. Sprinkle on the crisp topping.
- Bake at 350F for 40 minutes or until puffed and golden brown.
- Serve slices with remaining strawberry rhubarb compote, whipped cream and syrup, if desired.
lisaKeys says
This is just the best combination of tastes and textures.