Sheet pan french toast with whipped lemon ricotta and juicy berries

Sheet pan french toast with whipped lemon ricotta and juicy berries

Sheet pan french toast with whipped lemon ricotta and juicy berries, Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals: A Cookbook by Tieghan Gerard.

Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals: A Cookbook

The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard’s recipes for their wholesome decadence, unfussy approach, and smart twists on comforting favourites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, Half Baked Harvest Every Day delivers more than 120 all-new recipes that will feed your body and soul.

For Tieghan, feel-good food isn’t about restrictive eating. It’s about enjoying real food with lots of flavour, and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish or a big ole plate of something comforting.

In this collection, there are plenty of plant-forward favourites, like Chipotle Cheddar Corn Chowder and Spinach and Pesto–Stuffed Butternut Squash. Tieghan also shares flavour-packed family go-to’s, like Pizza Pasta with Pepperoni Bread Crumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers with Hot Honey. And to keep a smile on everyone’s face, you’ll find luscious desserts, like Chocolate Olive Oil Cake and a Lemon Tart with Vanilla Sugar, made with a focus on wholesome, minimally processed ingredients.

Whether it’s breakfast, lunch, snack time, dinner, or dessert . . . this book has tried-and-true recipes that will make you feel good about sharing them at your table.

Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals: A Cookbook is available at Amazon.com and Indigo.ca.   


Sheet pan french toast with whipped lemon ricotta and juicy berries

PREP 10 MINUTES

COOK 20 MINUTES

TOTAL 30 MINUTES

SERVES 4 TO 6

When I was growing up, the weekends were either for pancakes or Dad’s cinnamon toast. Mom made special monkey bread on Christmas, but otherwise breakfast was just bagels or cereal. After I took over the family cooking, my brother Creighton asked for French toast. I’m honestly not sure where he’d ever tried it before, but I looked it up and made a pretty basic version. Everyone loved it . . . loved it so much that every single piece disappeared the second I took it out of the skillet. I admit, it was pretty good. But also? I stood over the stove for at least an hour flipping French toast when what I really wanted to be doing was eating it! Enter this recipe, with no flipping necessary but the same delicious outcome! This oven-baked French toast is pretty close to a classic pan-fried version, but you’ll get to sit down and eat it faster. The whipped lemon ricotta and sweet berries at the end are the perfect finishing touches.

BERRIES

2 cups fresh berries of your choice, sliced if large

2 tablespoons raw honey

Flaky sea salt

FRENCH TOAST

Extra-virgin olive oil, for greasing

4 large eggs

2 cups milk of your choice

3 tablespoons salted butter, melted

1 tablespoon pure vanilla extract

1 tablespoon raw honey

1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

½ teaspoon fine pink Himalayan salt

1 brioche loaf, soft whole-grain loaf, or challah, cut into generous

1-inch-thick slices

WHIPPED LEMON RICOTTA

1 cup whole-milk ricotta cheese

1 tablespoon raw honey

2 teaspoons lemon zest

Raw honey or pure maple syrup, for serving

  1. Preheat the oven to 425°F. Grease a baking sheet.
  2. MAKE THE BERRIES. In a medium bowl, toss together the berries, honey, and a pinch of flaky salt. Let sit for 15 to 20 minutes.
  3. MEANWHILE, MAKE THE FRENCH TOAST. In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, honey, cinnamon, nutmeg, and salt. Dip one slice of bread into the egg mixture and turn it to coat. Remove, allowing any excess to drip off. Place the coated bread on the prepared baking sheet. Repeat with the remaining slices.
  4. Bake the French toast for 10 minutes, then use a spatula to flip the slices. Bake until lightly golden, about 10 minutes more.
  5. MEANWHILE, MAKE THE WHIPPED RICOTTA. Place the ricotta in a food processor and process until smooth and creamy, about 1 minute. Add the honey and lemon zest and pulse to combine.
  6. Place one or two slices of French toast on each plate. Dollop with the whipped ricotta and spoon the berries and their juices over the top. Drizzle with more honey, if desired. Serve.

Reprinted from Half Baked Harvest: Every Day. Copyright © 2022 by Teighan Gerard. Photographs copyright © 2022 by Teighan Gerard and Kristen Kilpatrick. Published by Clarkson Potter, an imprint of Random House.

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