I absolutely love this recipe. It’s delicious warm from the oven, almost like a dessert, and it also holds up well in the fridge for leftovers the next day. Great for leisurely weekend breakfasts or holiday mornings.

Ingredients:

1 loaf challah bread
6 Tbsp. brown sugar
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom (optional)
Pinch of ground cloves (optional)
6 eggs
1 c. whole milk
2/3 c. ricotta cheese
1/2 tsp. kosher salt
1 1/2 tsp. vanilla extract
Zest of 1 lemon
Butter
Powdered sugar, for dusting
Blueberries, syrup, or topping of your choice

Preparation:

Preheat oven to 350 F. Use the butter to heavily grease a 9×13 glass pan.
In a large bowl, crack eggs and whisk until uniform.
Add brown sugar, spices, milk, ricotta, salt, vanilla, and lemon zest. Whisk to mix all ingredients thoroughly.
Dip a slice of bread into the mixture until fully coated, and place in the plan. Continue with additional slices until the entire loaf is coated and arranged.
Pour any remaining batter over the top of the bread.
Cover loosely with foil, and bake for 30 minutes.
Uncover and finish baking for 15 more minutes, or until browned.
Dust with powdered sugar, slice into squares, serve warm.

If you like a crispier sugar crust, sprinkle a bit of demerara sugar or coarse sugar on top beore baking. For serving, I like to add some fresh blueberries and a dollop of sour cream to my plate. It gives a savory accent that is slightly reminiscent of a blintz. You could also add a fruit compote, maple syrup, or whatever you like. Happy eating!

Adapted from Molly Yeh