Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Blintz Baked French Toast Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2019 Print Rate It Share Share Tweet Pin Email Photo: Molly Yeh Servings: 4 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. Ingredients ½ stick (4 tablespoons) unsalted butter, melted 12 thick slices day-old challah 6 tablespoons brown sugar 1 teaspoon cinnamon ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cardamom 6 large eggs 1 cup whole milk ⅔ 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 Directions 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. Preheat oven to 350 degrees. Bake, covered with parchment-lined foil, 30 minutes. Uncover; continue baking until browned, 15 minutes more. Top with blueberries and confectioners' sugar; serve. Rate it Print