French Toast Casserole with Almonds and Ricotta
- 30 minutes
- 10 ingredients
Note: Steps are for original recipe. Actual cooking times may need to be adjusted for updated quantities.
- 7 eggs, divided
- 1/2 cup plus 5 tablespoons sugar, divided
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 1/2 cup whipping cream
- 15 ounces whole milk ricotta cheese
- 1 teaspoon lemon zest
- 1 pound loaf of French bread, cut into 1/2-3/4-inch slices
- 1 1/2 cups Diamond of California® sliced almonds
Butter a 9×13 in baking dish. Whisk 5 eggs, 1/2 cup sugar, nutmeg and salt in a large bowl to blend. Mix in the milk and the cream. Stir the ricotta, remaining egg, 3 tablespoons sugar and lemon zest in a medium bowl to blend. Separate the remaining egg, reserving the egg white in another medium bowl and set aside. Stir the egg yolk into the ricotta mixture.
Dip half of the bread slices into the milk mixture and arrange over the bottom of the prepared baking dish. Spoon the ricotta cheese mixture over the bread in the baking dish. Dip the remaining slices of bread into the milk mixture and arrange atop the cheese. Pour any remaining custard over bread. (Casserole can be prepared up to I day ahead. Cover and refrigerate casserole and egg white separately.)
Preheat the oven to 350°F. Whisk the egg white with the remaining 2 tablespoons sugar until foamy. Add the almonds and mix until coated. Spoon the almonds over the top of the casserole. Bake until golden brown and slightly puffed in the center, about 40 minutes.