Sheet Pan French Toast

Berries

• 2 C. Raspberries

• 2 Tbsp. honey

• Himalayan Salt or Flakey Sea Salt

French Toast

• 8 one inch thick slices of brioche, soft whole-grain bread, or challah

• 3 large egg yolks

• 3 Tbsp. light brown sugar

• 1 ½ C. warmed milk of your choice

• 3 Tbsp. salted butter, melted and browned

• 1 Tbsp. pure vanilla extract

• 1 Tbsp. Gran Marnier or other Orange Liqueur

• 1 Tbsp. honey

• 1 tsp. Ground cinnamon

• ¼ tsp. Freshly grated nutmeg

• ½ tsp. Salt

Whipped Orange Ricotta

• 1 C. whole milk ricotta cheese

• 1 Tbsp. honey

• 2 tsp. Orange zest

• Pure maple syrup, warmed for serving

Preheat oven to 300°F and adjust an oven rack to the middle position.  Place bread slices on a wire rack set over a rimmed baking sheet.  Bake the bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping the slices halfway through baking.  Increase oven temperature to 425°F.  

Line a baking sheet with parchment paper. 

Make the berries:  In a medium bowl, toss together the berries, honey and a pinch of flaky salt.  Let sit for 15 to 20 minutes.

Make the French Toast:  In 13 x 9, whisk together the egg yolks, warmed milk, melted browned butter, vanilla, orange liqueur, honey, cinnamon, nutmeg and salt.  Soak the bread in the egg mixture for 20 seconds and turn it to coat and soak for another 20 seconds.  Remove, allowing any excess to drip off.  Place the coated bread on the prepared baking sheet.  Repeat with remaining slices.

Bake the French toast for 8 minutes, then use a spatula to flip the slices. Bake until lightly golden, about 8 more minutes.

Make the Whipped Ricotta:  Place the ricotta in a food processor and process until smooth and creamy, about 1 minute.  Add the honey and lemon zest and pulse to combine.

Place one or two slices of french toast on each plate.  Dollop with the whipped ricotta and spoon the berries and their juices over the top.  Drizzle with more honey, if desired.  Serve.  

Serves 4