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Photographs copyright © 2022 by Teighan Gerard and Kristen Kilpatrick. Reprinted from Half Baked Harvest: Every Day. Dollop with the whipped ricotta and spoon the berries and their juices over the top.

Place one or two slices of French toast on each plate.

Add the honey and lemon zest and pulse to combine. Place the ricotta in a food processor and process until smooth and creamy, about 1 minute. Bake until lightly golden, about 10 minutes more.

Bake the French toast for 10 minutes, then use a spatula to flip the slices.

Place the coated bread on the prepared baking sheet. Dip one slice of bread into the egg mixture and turn it to coat. In a medium bowl, whisk together the eggs, milk, melted butter, vanilla, honey, cinnamon, nutmeg, and salt. In a medium bowl, toss together the berries, honey, and a pinch of flaky salt. Raw honey or pure maple syrup, for serving The whipped lemon ricotta and sweet berries at the end are the perfect finishing touches.Ģ cups fresh berries of your choice, sliced if largeġ brioche loaf, soft whole-grain loaf, or challah, cut into generous 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. loved it so much that every single piece disappeared the second I took it out of the skillet. I’m honestly not sure where he’d ever tried it before, but I looked it up and made a pretty basic version. After I took over the family cooking, my brother Creighton asked for French toast.

Mom made special monkey bread on Christmas, but otherwise breakfast was just bagels or cereal. When I was growing up, the weekends were either for pancakes or Dad’s cinnamon toast. 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 is available at and Indigo.ca. this book has tried-and-true recipes that will make you feel good about sharing them at your table. Whether it’s breakfast, lunch, snack time, dinner, or dessert. 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. 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. In this collection, there are plenty of plant-forward favourites, like Chipotle Cheddar Corn Chowder and Spinach and Pesto–Stuffed Butternut Squash. whether that’s a light, vegetable-packed dish or a big ole plate of something comforting. Finding balance is about giving your body and your cravings what they need. It’s about enjoying real food with lots of flavour, and the satisfaction of sharing it with those you love. 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.įor Tieghan, feel-good food isn’t about restrictive eating. 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. 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.