When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. —Patricia C. Quinn, Omaha, Nebraska
Baked Blueberry-Mascarpone French Toast
Baked Blueberry-Mascarpone French Toast
Prep Time
15 min
Cook Time
1 hour
Yield
10 servings
Ingredients
- 4 cups cubed French bread (about eight 1/2-in. slices)
- 2 cups fresh or frozen blueberries
- 2 cartons (8 ounces each) mascarpone cheese
- 1/2 cup confectioners' sugar
- 10 slices French bread (1 inch thick)
- 8 large eggs
- 2 cups half-and-half cream
- 1 cup whole milk
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- Additional confectioners' sugar
- 1 cup sliced almonds, toasted
- Additional fresh blueberries, optional
Directions
- In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed and golden and a knife inserted in the center comes out clean.
- Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.
Nutrition Facts
1 piece: 575 calories, 37g fat (17g saturated fat), 232mg cholesterol, 368mg sodium, 45g carbohydrate (20g sugars, 3g fiber), 17g protein.
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