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If there’s one brunch recipe you need in your life, it’s this Baked Blackberry Ricotta French Toast. Not only is this french toast incredibly easy, it’s also better than any other french toast you’ve ever had. Soft, buttery, sweet, and filled with blackberry jam, ricotta cheese  and fresh blackberries. It’s the perfect brunch entrée for both spring and summer gatherings.

overhead photo of Baked Blackberry Ricotta French Toast

Welcome to another installment of Recipes my mom LOVES. If you hadn’t guessed from yesterday’s post, my mom loves brunch type food. Breakfast is her jam (get it? like her breakfast jam? no? OK. stopping now) and she’d eat it for every meal if she could.

One of the main reasons I developed a love of cooking was through my mom, and no, not because she loves to cook. In fact, she’s much more of a baker, and her cooking skills tend to be limited to pasta with butter. This is not to say she can’t/could not learn, because I one hundred percent know that she could, but she just doesn’t care to cook. Although I’m told she did do most of the cooking back when my brothers were little, before I was born, and when I was a baby.

Anyway, as a kid mom and I would do breakfast for lunch any chance we got. Meaning on the days I played hooky from school because I was “sick”. Right. Right. We’d make chocolate chip banana pancakes and huddle by the fire. It was the best, and it’s where my love of cooking really started to kick in.

overhead pre photo of Baked Blackberry Ricotta French Toast with jam

action shot of pouring egg batter over Baked Blackberry Ricotta French Toast

Fast forward a few years to where we are today. I am very much grown-up, no longer living at home, and yet here I am, still making sweet breakfasts inspired by my mom.

Some things will never change. Not complaining.

Side Note: when and how did I get so old?!

Over the years of writing HBH, I have ventured out from our classic banana pancakes and created more than a few new breakfast recipes. This blackberry and ricotta filled baked french toast is high on my list of favorites, and moms too. So much so that it’s the only thing she’s asked to have on Mother’s Day this Sunday. Well, ok this french toast and then these crepes. French toast for breakfast, crepes for dinner with a big spring salad. You know, to round out the meal.

What? It’s Mother’s Day. She’s living it up.

overheat close up photo of Baked Blackberry Ricotta French Toast

OK. Here are the details.

Like I said, this french toast is not like any you’ve had before. Each piece is stuffed with sweet blackberry jam before getting dipped through an eggy, buttery, ricotta based batter. The pieces of toast are then layered in a baking dish and left to sit for an hour, or even overnight, to really let the batter soak into the bread.

Once the bread has soaked for a while, it’s time for the oven, where this dish will bake up to a sweet and golden perfection.

Now, you can of course just eat the french toast as is, but you guys know me, I need toppings. So I whipped up some ricotta and served it alongside the warm french toast with a light drizzle of maple syrup.

Yum. Yum. And YUM.

close up overhead photo of Baked Blackberry Ricotta French Toast

There’s truly nothing not to love about this french toast and what’s great is that if you are planning to make it for your weekend brunch, you can prepare everything the previous day and then just bake it up the morning of your brunch.

Super simple. So delicious. And you know, really pretty too!

You guys all know I love a dish that’s pretty and delicious.

Trust me when I say, all the moms of the world will also love this french toast. Also trust me when I say, anyone who’s not a mom will love this french toast. So basically, this french toast will be well loved by all.

You just need to make it so you can experience it for yourself.

Ready, set…

overhead photo of cut into Baked Blackberry Ricotta French Toast with bite out

cut into photo of Baked Blackberry Ricotta French Toast

If you make this Blackberry French Toast and love it, please be sure to leave a comment and/or give this recipe a rating! I love, love, love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this, don’t forget to also tag me on Instagram so I can see! I love looking at the photos of recipes you all have made. It makes my day!

Watch the How-To Video:

Baked Blackberry Ricotta French Toast

Prep Time 15 minutes
Cook Time 45 minutes
chill time 30 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Calories Per Serving: 328 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Grease a 9x13 inch-baking dish with butter.
    2. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with blackberry jam, press to enclose (see above photo). 
    3. In a large bowl, whisk together the eggs, milk, 1 cup ricotta, maple syrup. vanilla, lemon zest, salt, and butter. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.
    4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle half the blackberries over top the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the french toast with foil.
    5. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Gently fold in the remaining 1 cup ricotta. Stir in 1 tablespoon powdered sugar, if desired. 
    6. Serve the french toast warm, topped with whipped ricotta, fresh berries, and maple syrup. Enjoy!
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  1. Hi Tieghan! I was wondering if you thought this recipe may do well with croissants rather than challah. If so would you make any adjustments and how many croissants would you use? Thank you!

    1. Hi Jamie,
      Sure, I bet croissants would be great!! I haven’t tested with croissants so I am not sure how many you would use. Let me know if you give that a try, I hope you love this recipe! xx

    1. Hey Julia,
      Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx

  2. Made this last year for Christmas and it was a hit and now I’m back making it again this year! This was such a unique and tasty dish…don’t miss out on the ricotta topping! This will be our Christmas morning tradition 🙂

    1. Hey Lauren,
      Happy Wednesday!!❄️ So glad to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xT

    1. Hey Stephanie,
      Sure, I don’t see why not, I would say 1-2 days in advance is fine! I hope you love this recipe! Happy Holidays! xT

  3. This is off the hook! Made it for my girls Xmas brunch and my guests were raving about the this dish. Will definitely be making this again. The ricotta whip is awesome.

    1. Hey Michelle,
      Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT

  4. 5 stars
    Made this for Easter brunch and it was a hit. The lemon truly makes this dish. I skipped the whipped ricotta based on personal tastes, and had to use brioche instead of challah bread- but the dish didn’t feel like it was missing a thing.

  5. 5 stars
    This was divine. I have never baked french toast so I was curious. This was” lick the dish” yummy. Tieghan’s recipes are always so adaptable. I used blueberries and brioche instead of blackberry and challah. Also I added a little lemon curd to each ricotta mixture. Heavenly. Cooked beautifully. The secret is letting your bread soak as long as possible. I did overnight.

    1. Hey Laura,
      Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT

  6. 4 stars
    I had to make a few adjustments based on what I could find. I went with a vanilla brioche (challah is hard to find in my area and I wasn’t up for making that from scratch). I also used huckleberries that we had from last summer picking rather than blackberries. The lemon zest is ESSENTIAL. The liquid amount was a LOT and I was afraid it would be too soupy but it cooked through just fine, crusty outer pieces and custardy inside. I think I’d leave out the ricotta next time for our taste but otherwise it was a solid recipe. Thank you!

    1. Hi Tanya,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx

  7. Hi,
    Do you think I could replace the jam with compote? Will the bread get soggy as I will be leaving it in the fridge overnight. Thanks!

    1. Hi Sandy,
      Sure, compote would work for you as well and leaving overnight is totally fine! I hope you love this recipe, please let me know if you give it a try! xTieghan