1loafChallah, Italian, or French Bread cut into 1 inch slices(about 16 ounces total)
15 ouncesricotta cheese
4ouncescream cheese, room temperature
½cuppowdered sugar
2teaspoonsvanilla
1cupmini chocolate chips, divided
8largeeggs
2cupsmilk(whole or 2%)
½cupsugar
1teaspooncinnamon
maple syrup for topping
Instructions
Lightly grease baking pan or casserole dish. Place half of the bread slices in the bottom of the dish; set aside.
To make the ricotta filling, in a bowl using a handheld mixer, combine the ricotta, cream cheese, powdered sugar, and vanilla. Fold in ½ cup of mini chocolate chips; set aside.
To make the custard, in a seperate bowl using a handheld mixer, combine the eggs, milk, sugar, and cinnamon.
Pour about half of the egg custard overtop of the bread slices in the baking dish. Next, spoon the ricotta mixture over the bread in the baking dish and use a spatula to smooth.
Top the ricotta with the remaining slices of bread, breaking up the bread if necessary to fill in any gaps. Pour the remaining egg mixture over top of the bread. Press down gently. Cover with foil and refrigerate for at least 8 hours, or up to 24 hours.
When ready to bake, preheat oven to 350 degrees. Place covered french toast in the oven and bake for 40 minutes. Remove foil and continue baking for 10-15 minutes or until top is golden and custard is set.
Remove from oven and top with remaining ½ cup of mini chocolate chips. Serve with maple syrup.
Notes
Make this entire dish ahead and bake before serving. Great recipe for brunches or holidays.