Baked Blueberry-Mascarpone French Toast Recipe
Baked Blueberry-Mascarpone French Toast Recipe photo by Taste of Home
Next Recipe

Baked Blueberry-Mascarpone French Toast Recipe

Read Reviews
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
Recommended: Homemade Syrup Recipes
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + standing
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour + standing
MAKES: 10 servings


  • 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

Reviews for Baked Blueberry-Mascarpone French Toast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Jumana User ID: 8039493 237706
Reviewed Nov. 19, 2015

"Great recipe..definitely a keeper!"

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."

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!"

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."

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."

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!"

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!"

Loading Image