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Strawberry Lemon Ricotta French Toast

Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast
Keyword: breakfast casserole
Servings: 6


  • 1 loaf of French Brioche Bread
  • 16 oz light ricotta cheese
  • 1 lemon zested
  • 1 cup chopped strawberries plus some to garnish
  • 1/4 cup powdered sugar plus some to dust
  • 6 eggs
  • 1/2 cup almond milk
  • 2 tsp vanilla divided
  • Pinch of salt
  • Coconut sugar to dust


  • Preheat oven to 350 degrees. Grease an 8X8 pan and set aside.
  • In a medium mixing bowl, combine ricotta, lemon zest, vanilla, salt, and strawberries. Refrigerate until ready to use.
  • Whisk together eggs, milk, remaining vanilla, and a pinch of salt. Pout into a wide bowl.
  • Cut each piece of bread diagonally and dip each side into the egg mixture—make sure both sides are fully coated. Next, place 1/4 cup of ricotta in between the bread and lightly sandwich together. Place in pan so that the pointed corner is facing up. Repeat until pan is full—you may have a piece or two of bread left over.
  • Pour remaining egg mixture over the French toast. Sprinkle with a dusting of coconut or cane sugar, cover with foil, and place in oven for 20 minutes. After 20 minutes, remove foil and bake for another 10-15 minutes; make sure the egg in the center is fully cooked through.
  • Serve hot with powdered sugar and fresh strawberries!