Baked Challah French Toast

8 large eggs (6)
1 cup whole milk (1 1/2)
2/3 cup part-skim or whole milk ricotta
1 1/2 tsp. vanilla extract
1/2 tsp. Kosher salt (pinch)
Zest from 1 lemon
6 Tbsp. brown sugar
1/8 tsp. ground cardamom (little pinch)
1 tsp. cinnamon
12 slices day-old challah bread, 3/4-1 inch thick
4 Tbsp. unsalted butter, melted
1 cup frozen blueberries
Powdered sugar

Combine the eggs, milk ricotta, vanilla, salt, and lemon zest in a bowl and whisk together and set aside. Add the cinnamon, nutmeg, and cardamom to the brown sugar and stir to combine.

Coat a high-sided, rectangular baking dish with the butter. Dip each of the bread slices in the egg mixture, sprinkle one side with the brown sugar mixture and place standing up in a high-sided, rectangular baking dish. Off set each slice from side to side as you go. Pour the remaining egg mixture over the top and sprinkle with any remaining brown sugar. Cover with foil and store in the refrigerator over night.

In the morning, preheat the over to 375°F.  Put the covered baking dish in the oven and cook for 30 minutes. Remove the foil and cook for an additional 15 minutes.

Meanwhile, heat the frozen blueberries and the juice of 1/2 lemon over medium heat until the berries burst and thicken and the sauce begins to bubble. When ready to serve, spread the blueberries down the middle of the baked french toast and dust with powdered sugar.

via FoodNetwork

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