Ketonia Overnight Berry French Toast

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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A make-ahead French toast casserole with Ketonia bread cubes soaked overnight in a ricotta cream custard with raspberries and blackberries and orange extract. Bake in the morning for an effortless, gorgeous breakfast.

Ketonia Overnight Berry French Toast

Print Recipe

Prep Time 45

Cook Time 50

Servings: 8 servings

Calories: 316

Ingredients Method Nutrition Notes

Ingredients

Ketonia Bread (bake first)

Berry French Toast Custard

2 tbsp butter
3 tbsp Swerve Brown
4 large eggs
120 g whole milk ricotta 1/2 cup
3 tbsp erythritol
240 ml heavy cream 1 cup
1 tsp orange extract
4 cup Ketonia bread, cut into 1-inch cubes
113 g raspberries 4 oz
113 g blackberries 4 oz
confectioners erythritol for serving

Method

Bake Ketonia bread per directions. Cool and cut into 1-inch cubes.
Melt butter with Swerve Brown in a microwave-safe cup, 30 to 40 seconds. In a large bowl, whisk together eggs, ricotta, and erythritol. Add cream, orange extract, and the melted butter mixture. Gently fold in berries and bread cubes.
Pour into a large casserole dish, cover with plastic wrap, and refrigerate overnight.
Preheat oven to 350°F. Bake uncovered until golden brown and set, 45 to 50 minutes. Let stand 5 minutes. Dust with confectioners erythritol and serve.