Eat Skinny: Baked French Toast Casserole with Ricotta & Strawberry Syrup

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Happy Tuesday friends! I apologize for the lack of post yesterday but I was SO busy with work. I had about 6 articles to finish and 5 recipes to make, photo and edit! Let’s just say it was a doozey of a day! I hope you all had a great start to your week though! Now, to make up for my absence yesterday, I made something extra awesome today. Yep. And, as you can clearly read from the title, it’s got ricotta. AND strawberries. AND FRENCH TOAST!

As I was perusing my recipe database yesterday (for website revision purposes), I stumbled across these darling French toasts and thought “what a cute idea for Easter brunch.” Then, went on my merry way to scour the fridge for daily inspiration and saw these plump, juicy strawberries.

I took them out with no real direction in mind until I saw a loaf of crispy French bread. Light bulb went off and I thought “A-HA! Strawberry french toast!”

Now, strawberry french toast is awesome, but I wanted something even more decadent, even more delicious. So, I perused my fridge again and found a lovely container of fat- free farm fresh ricotta.

Then, my weird mind went to visions of CHEESY French toast with chunky, fresh strawberry syrup and that trumps regular French toast any day.

So, that’s how this happened.

Plus, E, who never, EVER requests anything (weird, I know) asked if I could please make French toast casserole again. Let’s just hope there is some leftover when he gets home from work.

Baked French Toast with Ricotta & Strawberry Syrup

Serves 8
Prep time: 15 minutes
Cook time: 40 – 45 minutes


  • 1 loaf of crispy French bread (1 – 2 days old is best)
  • 7 large eggs
  • 2 cups light cream
  • 1 cup skim milk
  • dash of salt
  • 2 tablespoons brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla
  • 2/3 cup fat-free ricotta
  • 1/4 cup chopped walnuts
  • 3 tablespoons brown sugar
For the syrup:
  • 3/4 cup mashed strawberries
  • 1/2 cup sugar
  • 1/2 cup water


  • Liberally coat a 3 quart baking dish with non-stick cooking spray. Cut french bread into slices (about 1/4 inch think). Then cut into bite size squares or pieces. Layer bread in the greased pan (create about 2 – 3 layers) until all the bread has been used.
  • In a large  mixing bowl, whisk together the eggs, cream, milk, vanilla, sugar, salt and pumpkin pie spice. Pour mixture over the bread and evenly coat it. Sprinkle with additional pumpkin pie spice and cover with foil or plastic wrap. Chill overnight.
  • Once mixture has chilled, remove from fridge. Preheat oven to 350 degrees F. Spread ricotta over the top of the mixture. Sprinkle chopped walnuts and brown sugar over the ricotta.
  • Bake for 40 – 45 minutes, or until the mixture is custardy and the cheese is slightly browned.
  • While French toast cools, prepare syrup by bringing the sugar and water to a rapid boil, stirring constantly. Add in mashed strawberries, reduce heat and let simmer for about 10 minutes, or until mixture is thick.

  •  Pour over French toast and enjoy!

Nutritional information 1/2 cup serving (with 2 tablespoons syrup):

Calories: 325
Fat:  9 grams
Carbohydrates: 40 grams
Protein: 10 grams
Fiber: 2 grams
Weight Watchers Points:  7

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  1. Posted by Anonymous on
    Tuesday, April 3rd, 2012
    this looks amazing!
  2. Posted by Stephsbitebybite on
    Tuesday, April 3rd, 2012
    I wish I had this at my desk right now! Som hot and cozy baked french toast sounds perfect for thie SNOW day
  3. Posted by Wine Dine TV on
    Tuesday, April 3rd, 2012
    Looks soooo delicious!!! Wish we could eat it right now
  4. Posted by michelle on
    Tuesday, April 3rd, 2012
    Ohman. That looks awesome! 
  5. Posted by Kiri W. on
    Tuesday, April 3rd, 2012
    Oh yum, that looks delicious! Very indulgent looking.
  6. Tuesday, April 3rd, 2012
    Oh my goodness. What a trifecta. I love how things like that happen in your mind and then, almost magically, happen in real life. =)
  7. Posted by Lauren on
    Tuesday, April 3rd, 2012
  8. Tuesday, April 3rd, 2012
    Wow. So much amazing goodness. It's like bread pudding and french toast had a delicious baby. And then smothered it in jam and ate it. 
  9. Posted by Emily @ Life on Food on
    Tuesday, April 3rd, 2012
    Strawberries and ricotta! This sounds delicious. I would have it for lunch and dinner too.
  10. Tuesday, April 3rd, 2012
    Not quite a sweet bread pudding, not quite a savory one.  Very interesting and delicious.  Saving this one.  Thanks!
  11. Posted by Kelsey @ K&K Test Kitchen on
    Tuesday, April 3rd, 2012
    Oh my goodness this sounds delicious! I don't think my family has anything in mind yet for Easter brunch, so I am going to have to suggest this. Thanks for sharing!
  12. Posted by Hannah on
    Tuesday, April 3rd, 2012
    strawberry so yummy :)
    all done 100% good.
  13. Posted by Icancookthat on
    Wednesday, April 4th, 2012
    This looks wonderful! I love any excuse to use strawberries
  14. Posted by Grubarazzi on
    Wednesday, April 4th, 2012 
  15. Posted by Jessica Trimble on
    Wednesday, April 4th, 2012
    DROOL. So much drool. 
  16. Posted by Erin on
    Wednesday, April 4th, 2012
    Yum!  This looks like it would make a great breakfast for this weekend!
  17. Posted by Stephanie @ Eat. Drink. Love. on
    Wednesday, April 4th, 2012
    Oh my word, this looks amazing!!! I already ate dinner, but I want this for a snack!
  18. Posted by Meagan on
    Thursday, April 5th, 2012
    Woah. Woah. Woah. This looks AMAZING. LOVE strawberry syrup. Reminds me of kicking it old school at IHOP at 2 a.m. Lovely recipe, Claire!
  19. Posted by Guest1 on
    Thursday, April 5th, 2012
    I am bowled over by this.  It will be part of our Easter day celebration.  Just one clarifying question - Is this baked with the foil on? 
    • Posted by Claire Gallam10 on
      Thursday, April 5th, 2012
      No, I didn't bake with the foil!
    • Posted by Hellenwheels32 on
      Thursday, April 5th, 2012
      Hi, new to this site, trying this little heaven on a plate for easter breakfast
  20. Posted by Geraldine Saucier on
    Thursday, April 5th, 2012
    Thanks for the great post of Baked French Toast.  I like to make French Toast Bakes for the holidays and yours is perfect for Easter.  Thanks again:)
  21. Posted by Margaret Murphy Tripp on
    Thursday, April 5th, 2012
    Am making this for Easter breakfast and have passed it along to a friend who is also going to make it!  Looks SUPER!
  22. Posted by Christina on
    Friday, April 6th, 2012
    I am definitely making this for Easter but I just recently started using recipes--I have a fairly dumb do I know what size a 3 quart baking dish is?  None of my baking dishes indicate how many quarts they are.
    • Posted by Claire Gallam10 on
      Friday, April 6th, 2012
      Hey! Not dumb! Most baking dishes (like casserole pans) are at least 3 quarts. If you aren't sure, a google it!
    • Posted by MAMOM on
      Tuesday, April 10th, 2012
      The way I figured it out was to just pour 3 quarts of water in the dish before starting the recipe and see how it "fit". Then just dry the dish and get started :)
  23. Posted by Sheets Vanessa on
    Friday, April 6th, 2012
    This looks amazing! I'm planning to make this for Easter but will modify it for my gluten-free/dairy-free boys by using gluten-free bread and coconut milk for the custard. Can't wait!
  24. Posted by 05kobrien on
    Wednesday, April 18th, 2012
    do you think i could put it in the freezer for a few hours instead of overnight? i want to make it fo breakfast for dinner and i didnt plan ahead!
  25. Posted by Peggy Labor on
    Wednesday, May 9th, 2012
    Oh by golly!  This is totally being made for brunch this weekend!
  26. Posted by AUNTTG on
    Friday, July 13th, 2012
    I wouldn't exactly call this SKINNY!
  27. Posted by me on
    Sunday, May 4th, 2014
  28. Posted by Google on
    Tuesday, August 12th, 2014
    Thanks designed for sharing such a pleasant idea,
    piece of writing is good, thats why i have read it completely
  29. Thursday, August 14th, 2014
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  30. Posted by Susan Smeltzer on
    Thursday, April 13th, 2017
    How large does the loaf need to be? It seems like a lot of eggs & dairy for the size of loaf I had in mind, and I'm worried it won't be enough.
    • Posted by cgallam10 on
      Thursday, August 17th, 2017
      I used a standard French Loaf from the store. Not sure the exact measurements.