Ricotta Berry Brioche
French Toast Casserole with SUPER EASY 5 minute homemade brioche, ricotta cheese, and berries. So delicious!
For the Brioche Dough
you will use half of this amount for one 9×13 of French Toast Casserole and the other half can be frozen
- 4 eggs beaten, room temperature if possible
- 3/4 cup butter melted
- 3/4 cup warm water
- 1/4 cup honey
- 2 teaspoons salt
- 1 1/2 teaspoons dry active yeast
- 4 cups flour more as needed for dusting hands and surface
For the French Toast Casserole Filling
- 3 eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup honey or maple syrup
- 1 –2 cups raspberries and/or blueberries
Dough: Mix the eggs, butter, water, honey, salt & yeast in a bowl. Add the flour and stir until just combined (you can just use a wooden spoon for this – no mixer necessary). Cover with plastic & set aside (at room temp) for about 2 hours or until puffy & sticky. Split the dough in half and freeze one half for later. Coat your hands & your surface with plenty of flour, roll out the remaining half batch, and cut it into bite sized pieces.
Filling: Preheat the oven to 350 degrees. Whisk the eggs with the ricotta cheese & honey. Add the bite sized dough pieces and the berries. Stir gently just once or twice to combine.
Bake: Transfer to a greased 9×13 casserole dish and bake for 30-ish minutes, until the top is golden brown & the insides are fully baked. Sprinkle with powered sugar & syrup.
NOTES: The dough can get sticky, be pretty generous with the amount of flour used – also, you can chill it for a while to make it less sticky. In terms of how to cut it into bite sized pieces: roll it flat, then roll it into a log & then use a kitchen scissors to cut.