Croissant French Toast with a Strawberry Topping and Ricotta Dip
A perfect idea for Mother's Day brunch: here's our take on the delectable Croissant French Toast casserole.
Servings: 4 people
- 5-6 croissants
- 2 cups whole milk
- 4 eggs
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground nutmeg
For the topping and ricotta dip
- 10-12 strawberries washed and cut in half
- 6 tbsp granulated sugar divided
- 2 cups ricotta cheese
- 2 tbsp honey
- 2 tbsp whipping cream
Preheat your oven to 350 degrees.
Cut your croissants in half, lengthwise. Line them up in a small rectangular dish, about 13 in x 8 in
In a bowl, whisk together milk, eggs, cinnamon and nutmeg. Pour the mixture evenly over your croissants.
Cover pan with aluminum foil and bake for 30 minutes.
Once the 30 minutes are up, remove aluminum foil cover and bake for another 20 minutes.
To make the topping and ricotta dip:
In a small bowl, pour 4 tbsp sugar over cut strawberries. Allow the strawberries sit in the sugar.
In a large bowl, use an electric mixer to beat together ricotta cheese, remaining sugar, honey and whipping cream.
Beat until fluffy and scoop in a serving bowl.
Serve Croissant French Toast on individual plates and top each portion with sugar-coated strawberries. Use the ricotta mixture as a dip or serve on top.