Baked Blueberry-Mascarpone French Toast Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
- 1 cup whole milk
- 8 large eggs
- 2 cups half-and-half cream
- 2 cups fresh or frozen blueberries
- additional confectioners' sugar
- 1 cup sliced almonds toasted
- 8 slices french bread (1/2 inch thick) cubed (about 4 cups)
- 2 cartons (8 ounces each) mascarpone cheese
- 10 slices french bread (1 inch thick)
- additional fresh blueberries optional
- Carbohydrate 20.088150033807 g
- Cholesterol 359.455000015013 mg
- Fat 19.7586120046985 g
- Fiber 2.03259999608994 g
- Protein 13.9120470012011 g
- Saturated Fat 7.01792500291093 g
- Serving Size 1 1 serving (189g)
- Sodium 138.057800016958 mg
- Sugar 18.0555500377171 g
- Trans Fat 2.09809870024038 g
- Calories 307 calories
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 350degrees. 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 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 350degrees 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
