Easy but Decadent Easter Brunch: Guest Post

This guest post is sent to you by Vanessa who lives in Nova Scotia, Canada and loves to travel, bake, and read.

After the Easter baskets have been inspected and the egg hunt is over, it’s time for Easter brunch. Because Easter morning can be pretty hectic, most of the components for this meal can be made the night before so all you have to do in the morning is make the ricotta cream while the French toast is baking. Baked French Toast with Blueberry Compote and Orange Ricotta Cream is a decadent meal that is bursting with blueberry and orange fruit flavors. It’s Easter so why not indulge!

Baked French Toast

1 large loaf of Challah or Brioche bread (preferably day old and slightly stale)
3 cups of whole milk
8 eggs
¼ cup of sugar
1 tablespoon of Grand Marnier (optional)
1 teaspoon of vanilla
Zest of 1 orange
3 tablespoons of butter, diced into small cubes

1. Spray a 13×9 baking dish lightly with butter
2. Slice bread and lay in pan (slight overlapping is okay)
3. In a large bowl whisk together the eggs, milk, sugar, Grand Marnier, vanilla and orange zest.
4. Pour egg mixture over the bread.
5. Cover with foil and place in fridge overnight.
6. When ready to bake, uncover the dish, place the cubes of butter over the bread and egg mixture.
7. Place in cold oven and then set oven to 350. Bake for 40-45 minutes.

Blueberry Compote

1 cup of fresh blueberries
3 tablespoons of sugar
½ of an orange, juiced.
Zest of 1 orange.

1. Add blueberries, orange juice, zest,  sugar and cornstarch to a small sauce pan.
2. Cook over low heat, stirring occasionally until thickened (about 7 minutes).

(This can be made the day before and stored in the fridge. Simply warm on low while the French toast is baking. )

Orange Ricotta Creme

1 cup of ricotta cheese
¼ cup of cold, whipping cream
2 tablespoons of honey
1 teaspoon of Grand Mariner
Zest of 1 orange.

1. Whip together the ricotta, honey and orange zest until light and fluffy. Set aside.
2. Whip the heavy cream in a metal bowl until soft peaks form.
3. Fold the whipped cream into the ricotta mixture until just combined.


Place a slice (or two) of the cooked French toast on a plate. Smother it with the warm blueberry compote and add a nice dollop of the orange ricotta on the top of the bread. This meal pairs well with orange juice for the children and mimosas for the adults. Enjoy your brunch!

Happy Easter!

Today’s guest post is written by Vanessa, seller of  PartSelect Refrigerator Parts.

She hopes you have a lovely Easter brunch.


Photo Credit
French Toast

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