Baked French toast is a fun way to get your carbohydrate fix when you’re on a low-fiber diet since it’s made without whole grains. The version shown here is a bit like bread pudding in consistency, but you can keep it in the oven longer for a crisper texture. Top with a dollop of ricotta whipped cream if you’re feeling decadent.
- Coat a 9-by-13 baking dish with melted butter.
- In a large bowl, beat eggs, milk, 1 cup ricotta, vanilla, and salt with a whisk or electric beater.
- Spread each piece of bread with preserves. Arrange bread in two layers, jam-side up, in prepared baking dish. Pour wet ingredients over bread. Cover with plastic wrap or lid and refrigerate overnight.
- Preheat oven to 350 degrees. Bake French toast for 45 minutes for a softer, bread-pudding-like texture or for 1 hour for a firmer, crisper texture. If the top begins browning too quickly, loosely cover with aluminum foil. French toast should register 160 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of the dish.
- While French toast is baking, whip cream in a large bowl with an electric beater until stiff peaks form. Gently fold in remaining 1 cup ricotta and powdered sugar, if desired.
- Serve French toast warm with whipped ricotta cream and maple syrup.