Ricotta Pomegranate Baked Toast (Printable Page)

# What You Need:

→ Bread Base

01 - 1 loaf (450 g) brioche or challah bread, cut into 1-inch cubes
02 - 4 large eggs
03 - 2 cups (480 ml) whole milk
04 - 1 cup (240 ml) heavy cream
05 - 1/2 cup (100 g) granulated sugar
06 - 1 tbsp vanilla extract
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp salt

→ Ricotta Filling

09 - 1 cup (250 g) ricotta cheese
10 - 2 tbsp honey
11 - Zest of 1 orange

→ Topping

12 - 1 cup (170 g) pomegranate seeds (arils)
13 - 2 tbsp unsalted butter, melted
14 - 2 tbsp turbinado or demerara sugar

→ To Serve (optional)

15 - Powdered sugar for dusting
16 - Maple syrup

# How to Make It:

01 - Grease a 9x13-inch (23x33 cm) baking dish. Arrange half of the bread cubes evenly in the dish.
02 - In a medium bowl, mix ricotta, honey, and orange zest until smooth. Dollop and gently spread the ricotta mixture over the bread layer.
03 - Top with the remaining bread cubes to cover the ricotta filling.
04 - In a large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, and salt until well combined.
05 - Pour the custard mixture evenly over the bread, pressing down lightly to soak all pieces.
06 - Cover the dish with foil and refrigerate overnight (or at least 4 hours) to allow the bread to absorb the custard.
07 - When ready to bake, preheat the oven to 350°F (175°C). Uncover the casserole.
08 - Drizzle melted butter over the top and sprinkle with turbinado sugar.
09 - Bake for 40–45 minutes or until golden and set; the center should no longer be wet.
10 - Remove from oven and let cool for 10 minutes. Scatter pomegranate seeds over the top.
11 - Dust with powdered sugar and serve warm with maple syrup, if desired.

# Helpful Tips:

01 - For a nutty twist, add a handful of chopped pistachios or sliced almonds on top before baking.
02 - Substitute orange zest with lemon zest for a tangier flavor.
03 - The casserole can be assembled the night before for an easy, stress-free morning.

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