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Baked Blueberry-Mascarpone French Toast

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
  • Total Time
    Prep: 15 min. + chilling Bake: 1 hour
  • Makes
    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.
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.
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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Reviews

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Average Rating:
  • Andrea
    Apr 21, 2019

    Just made this for brunch and it was a huge hit! I’m not a huge fan of mascarpone cheese, I prefer the subtle sweetness of American cream cheese, so I added a 1/2 teaspoon of vanilla extract to the cheese and sugar mixture and it was PERFECT! Someone commented that the bottom layer of bread was soggy - it was, but it was more like a perfect bread pudding. I will definitely make this again, maybe with additional fruits.

  • PrplMonky5
    Apr 2, 2018

    I thought this was good, but not great. I cut the recipe in half and put it in an 8x8. We had to bake it an extra 15 minutes because the bottom was just really soggy and even after that it was still a little mushy. I thought the addition of blueberries was delicious. Unfortunately the taste of the mascarpone didn't really stand out. I feel like you could easily make this recipe using cream cheese instead (and it's cheaper). I'm a little upset with myself that I wasted our mascarpone on this recipe. Overall this was good, but there are better "overnight" french toast bakes out there.

  • Jumana
    Nov 19, 2015

    Great recipe..definitely a keeper!

  • creolerick
    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
    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
    May 2, 2015

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

  • redhededkewty
    May 2, 2015

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

  • sallygirl7
    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
    May 2, 2015

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