But know this: I AM pressed for time 99% of the times
that I’m making something like this for some kind of brunch event and I
STILL find it worth the extra five minutes that it takes to make the
homemade dough. I said FIVE MINUTES because the recipe I’m using comes from
Artisan Bread in Five which is based around the concept of baking bread with
just five minutes of prep for the dough. Could this be any easier? This is
baking for casual girls. This is where I live.
It’s buttery, rich, a tiny bit creamy thanks to the ricotta,
and speckled with juicy bites of raspberry and blueberry that sort of explode
with goodness in each bite. Topped with powdered sugar and syrup and you are
gonna be rocking those brunch goals.
INGREDIENTS
for the brioche dough (you will use half of this amount
for one 9×13 of french toast casserole and the other half can be frozen)
- 4 eggs, beaten, room temperature if possible
- 3/4 cup butter, melted
- 3/4 cup warm water
- 1/4 cup honey
- 2 teaspoons salt
- 1 1/2 teaspoons dry active yeast
- 4 cups flour (more as needed for dusting hands and surface)
for the french toast casserole filling
- 3 eggs
- 1 cup whole milk ricotta cheese
- 1/4 cup honey or maple syrup
- 1-2 cups raspberries and/or blueberries
INSTRUCTIONS
- Dough: Mix the eggs, butter, water, honey, salt, and yeast in a bowl. Add the flour and stir until just combined (you can just use a wooden spoon for this – no mixer necessary). Cover with plastic and set aside (at room temp) for about 2 hours or until puffy and sticky. Split the dough in half and freeze one half for later. Coat your hands and your surface with plenty of flour, roll out the remaining half batch, and cut it into bite sized pieces.
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full recipe : pinchofyum.com
