Hosting a large brunch can be a challenge, especially when you want to simplify the morning by doing as much as possible the night before. For our upcoming big brunch after Juliette’s baptism, I plan to prepare several dishes ahead of time. This strawberry ricotta French toast bake is ideal because it can be assembled the night before and baked fresh in the morning.
The custardy egg mixture soaks into the bread, producing a tender, flavorful bake with creamy ricotta and bursts of juicy strawberry in every bite. It’s a crowd-pleasing brunch dish—comforting, bright, and easy to serve—and it’s an excellent choice for Mother’s Day or any special morning when you want to enjoy company without spending the whole day in the kitchen.
On Mother’s Day we usually attend an early church service and then come home for a relaxed brunch. In the past we’ve gone out, but with three little ones, staying in is far more pleasant: prepare the night before, pop this in the oven the next morning, and savor a calm, cozy meal with family. That kind of ease and togetherness is my idea of a perfect holiday.
Kevin and the kids always make Mother’s Day special, and I look forward to a peaceful weekend spent with the sweet children who made me a mom. Sending warm wishes to all the moms and mother figures celebrating this year.
For some, this weekend may be difficult—after a recent loss, while struggling to become a parent, or remembering infants no longer with us. If Mother’s Day brings pain for you, know you are in my thoughts. I hope, with time, the day becomes gentler and easier to face.
- 5 eggs
- 3/4 cup heavy cream
- 1 cup whole milk
- 15 oz. ricotta cheese
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 tsp. salt
- 3/4 cup brown sugar
- 1 loaf French bread
- 1 lb. strawberries, washed, hulled, and sliced
- Powdered sugar for dusting
- In a large bowl, whisk together the eggs, heavy cream, milk, ricotta, vanilla, almond extract, salt, and brown sugar until combined.
- Spray a baking dish with nonstick spray and arrange the sliced bread in the dish. Use about three-quarters of the sliced strawberries and tuck them between the bread slices.
- Pour the egg and ricotta mixture evenly over the bread, pressing the slices gently so they absorb the custard.
- Cover and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the bread to soak thoroughly.
- When ready to bake, preheat the oven to 350°F (175°C). Bake for 45–50 minutes, until the top is golden and the center is set.
- Top with the remaining sliced strawberries and a light dusting of powdered sugar before serving.
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