BAKED BLUEBERRY-MASCARPONE FRENCH TOAST RECIPE

Baked Blueberry-Mascarpone French Toast Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

8 slices French bread (1/2 inch thick), cubed (about 4 cups)
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 eggs
2 cups half-and-half cream
1 cup whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
Additional confectioners' sugar
1 cup sliced almonds, toasted
Additional fresh blueberries, optional

Steps:

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, golden and a knife inserted near 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.
Yield: 10 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Baked Blueberry-Mascarpone French Toast in Breakfast & Brunch Bookazine
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