Blintz Baked French Toast

blintz baked french toast with blueberries
Photo: Molly Yeh

The perfect make-ahead brunch, this casserole has the flavors of a blintz in French toast form. Instead of the more traditional cottage cheese, creamy ricotta goes into the custard poured on top of the challah, and everything is baked until crisp on the outside and pillowy on the inside. This recipe comes from Molly Yeh, the host of the cooking show Girl Meets Farm.


  • ½ stick (4 tablespoons) unsalted butter, melted

  • 12 thick slices day-old challah

  • 6 tablespoons brown sugar

  • 1 teaspoon cinnamon

  • teaspoon ground nutmeg

  • teaspoon ground cardamom

  • 6 large eggs

  • 1 cup whole milk

  • cup whole-milk or part-skim ricotta

  • ½ teaspoon kosher salt

  • 1 ½ teaspoons pure vanilla extract

  • Grated zest of 1 lemon

  • Blueberries and confectioners' sugar, for serving


  1. Pour butter in a 9-by-13-inch baking dish. Arrange 6 slices of bread on top, overlapping slightly. Combine brown sugar, cinnamon, nutmeg, and cardamom; sprinkle half of mixture over bread. Top with remaining slices of bread, overlapping slightly. In a large bowl, whisk together eggs, milk, ricotta, salt, vanilla, and lemon zest; pour over bread. Sprinkle with remaining brown-sugar mixture. Cover and refrigerate overnight.

  2. Preheat oven to 350 degrees.

  3. Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve.

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