Baked Blueberry-Mascarpone French Toast Recipe

4.5 7 7
Baked Blueberry-Mascarpone French Toast Recipe
Baked Blueberry-Mascarpone French Toast Recipe photo by Taste of Home
Publisher Photo

Baked Blueberry-Mascarpone French Toast Recipe

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4.5 7 7
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 1 hour + standing

Ingredients

  • 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 large 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

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. 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 2014, p44

  • 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 large 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
  1. 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.
  2. 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.
  3. 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 2014, p44

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Reviews forBaked Blueberry-Mascarpone French Toast

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Jumana User ID: 8039493 237706
Reviewed Nov. 19, 2015

"Great recipe..definitely a keeper!"

MY REVIEW
creolerick User ID: 2861190 225775
Reviewed May. 2, 2015

"i too was guilty of not reading the complete recipe and thinking hmmmm!.... anyway,i'm a sugarholic i added more sugar both times, it came out fantastic."

MY REVIEW
kelle.taylor78 User ID: 8165533 225772
Reviewed May. 2, 2015

"This recipe looks really wonderful and if you use your head and read the WHOLE recipe before submitting a review you would know that the recipe calls for both cubed and sliced bread. Can't wait to try it out!"

MY REVIEW
Elaineln User ID: 7497034 225771
Reviewed May. 2, 2015

"Of course it is the same recipe as the picture. Didn'you finish reading it. It is topped with slices."

MY REVIEW
redhededkewty User ID: 1340449 225770
Reviewed May. 2, 2015

"Wake up, folks! Your photo does NOT match the recipe. Recipe has cubed bread, not whole slices."

MY REVIEW
sallygirl7 User ID: 7182986 225764
Reviewed May. 2, 2015

"Wow, this is like restaurant quality in my very own kitchen. i scored big points making and serving this surprise. excellant!"

MY REVIEW
Halfthere User ID: 7881328 225761
Reviewed May. 2, 2015

"This sounds absolutely fabulous. I shall try it as soon as the first blueberries are out!"

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