Baked Blueberry- Marscarpone French Toast
(from Lucianolinda’s recipe box)
Source: Taste of Home magazine- Patricia C. Quinn, Omaha, Neb.
Serves 10 peopleCategories: Pancakes- Waffles- Crepes-French Toast
Ingredients
- 8 slices French Bread (1/2 inch thick), cubed (about 4 cups)
- 2 cups fresh or frozen blueberries
- 2 cartons (8 oz. 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 tsp. vanilla extract
- 1 cup sliced almonds, toasted
- Additional confectioners' sugar and fresh blueberries, optional
Directions
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In a greased 13 × 9 inch baking dish, layer bread cubes and blueberries.
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In a small bowl, beat mascarpone cheese and confectioners’ sugar until smooth, drop by tablespoonsful over blueberries. Top with bread slices, in a large bowl, whisk eggs, cream, mik, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight.
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Preheat oven to 350 degrees. Remove French toast from refrigerator while oven heats.
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Bake, uncovered, 30 to 40 minutes longer or until puffed and golden and a knife inserted near the center comes out clean.
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Let stand 10 minutes before serving. Dust with additional confectioners’ sugar; sprinkle with almonds. If desired, serve with additional blueberries.