Ingredients:

  • 1 large loaf (approximately 700g) brioche or challah bread, day-old, cut into 1.5-inch cubes
  • 3 tbsp (45g) unsalted butter, softened, plus extra for greasing
  • ¼ cup (50g) granulated sugar (for dusting dish)
  • 1 tbsp lemon zest (about 2 large lemons)
  • 8 large eggs
  • 1 cup (240ml) heavy cream or double cream
  • 1 cup (240ml) whole milk
  • 1 cup (250g) whole milk ricotta cheese, drained
  • ½ cup (100g) granulated sugar (for custard)
  • 1 tsp pure vanilla extract
  • ½ tsp ground nutmeg
  • ¼ tsp kosher salt
  • 2 cups (280g) fresh or frozen raspberries (for coulis)
  • ¼ cup (60ml) water (for coulis)
  • 2 tbsp (40g) granulated sugar (for coulis)
  • 1 tsp fresh lemon juice (for coulis)
  • 2 tbsp icing sugar (confectioners’ sugar), for dusting
  • Fresh mint leaves and extra raspberries for garnish (optional)

Instructions:

  1. Generously grease a 9x13 inch baking dish with butter. In a small bowl, combine the ¼ cup sugar and the lemon zest. Rub the zest into the sugar with your fingers until fragrant. Sprinkle this scented sugar evenly over the base. Arrange the cubed bread tightly into the dish. Scatter the 3 tbsp of softened butter pieces evenly over the bread.
  2. In a large mixing bowl, whisk together the eggs until frothy. Add the heavy cream, whole milk, ricotta cheese, ½ cup sugar, vanilla extract, nutmeg, and salt. Whisk until the mixture is smooth and the ricotta is mostly incorporated.
  3. Slowly pour the custard mixture evenly over the bread cubes, ensuring every piece is saturated. Gently press the bread down to help it absorb the liquid. Cover the dish tightly with cling film or foil. Refrigerate for at least 6 hours, or preferably overnight.
  4. Prepare the Raspberry Coulis: Combine the raspberries, water, and 2 tbsp sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook for about 5-7 minutes until the berries break down. Remove from heat, stir in the lemon juice, then push the warm sauce through a fine-mesh sieve, discarding seeds and pulp. Chill the coulis until serving.
  5. Preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit on the counter for 15–20 minutes to take the chill off. Bake uncovered for 40–45 minutes, or until the top is golden brown, the edges are set, and the custard is puffed and cooked through (internal temperature of 175°F/80°C).
  6. Let the casserole cool for 5 minutes before serving. Dust generously with icing sugar. Serve warm with a generous drizzle of the chilled Raspberry Coulis and a sprinkle of fresh raspberries.