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Photo Credit: Elizabeth Newman

Sheet Pan Ricotta French Toast

Name: Sheet Pan Ricotta French Toast
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6

Member Exclusive

30 MINPrep Time

30 MINCook Time

6Servings

by Giada De Laurentiis

Member Exclusive

Photo Credit: Elizabeth Newman

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This sheet pan ricotta French toast is the ultimate low-effort, high-reward brunch recipe. Unlike traditional baked French toast casseroles that need an overnight soak and a long bake time, this version skips the wait and comes together in just about 30 minutes. A quick custard soak gives the bread a perfectly soft center, while a high-heat bake delivers crispy golden edges all over. Dotted with lemony ricotta, chocolate chips, and finished with fresh berries, it’s a decadent, crowd-pleasing dish that’s made for spring celebrations, from Mother’s Day brunch to your next weekend gathering.

Sheet Pan Ricotta French Toast

Rated 5.0 stars by 1 users

Servings

6

Prep Time

30 minutes

Cook Time

30 minutes

Ingredients

1 tablespoon unsalted butter, at room temperature
1 1/4 cup whole milk ricotta cheese
2 tablespoons pure maple syrup, plus more to serve
2 teaspoons lemon zest, from 2 lemon
6 large eggs
3 1/2 cups half and half
1 tablespoon pure vanilla extract
3/4 teaspoon kosher salt, plus a pinch
1 loaf (20-ounce) Italian bread, cut into 1-inch cubes
2 tablespoons granulated sugar
1/2 cup bittersweet chocolate chips
Mixed berries and powdered sugar, to serve

Instructions

Preheat the oven to 425. Position a rack in the top third of the oven. Butter a sheet pan. Set aside.
In a medium bowl, mix together the ricotta, maple syrup, lemon zest and a pinch of salt. Set aside.
In a large bowl whisk the eggs until smooth. Add the half and half, vanilla and remaining 3/4 teaspoon salt. Whisk to combine. Add the bread cubes and, using your hands, toss well, breaking apart he bread cubes slightly and making sure to submerge the bread in the custard. Allow to sit and soak for 5 minutes.
Toss the bread cubes one more time and spread evenly on the prepared pan pressing the mixture out to the edges and scaping any extra custard over the top using a rubber spatula. Sprinkle evenly with the granulated sugar and chocolate chips and dot sporadically with the ricotta. Bake until the tips of the bread are golden brown and caramelized and the center is set, 25 to 30 minutes. Remove from the oven and allow to rest for 5 minutes before slicing and serving with berries and maple syrup.