Sweet! Giada's festive French toast with berries

Need some holiday-worthy breakfast ideas? Learn how to make delicious dishes from Giada De Laurentiis — baked French toast with blueberries and ricotta orange pound cake with strawberries:

French toast with blueberries
Servings:

4-6 servings

Ingredients

    • Butter for greasing
    • 6 eggs
    • 3 cups milk
    • 3/4 cup maplesyrup, plus extra for serving
    • 2 teaspoons ground cinnamon, plus 1 tablespoon
    • 1/4 teaspoon fine sea salt
    • Zest of 1 lemon
    • 3 1-inch thick slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
    • 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
    • 3 tablespoons sugar

Preparation

Baking Directions:

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Set aside.In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.Spoon onto serving plates and drizzle with maple syrup.

Ricotta orange pound cake with strawberries
Servings:

6-8 servings

Ingredients

    • 1 1/2 cups cake flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 3/4 cup (1 1/2 sticks) butter room temperature, plus more to grease the baking pan
    • 1 1/2 cups whole milk ricotta cheese
    • 1 1/2 cups sugar, plus 1 tablespoon
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 orange, zested
    • 2 tablespoons Amaretto
    • Powdered sugar, for dusting
    • 1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Preparation

Baking Directions:

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine. Using an electric mixer cream together the butter, ricotta and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from thesides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve dust cooled cake with powdered sugar. Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

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