Blueberry and Mascarpone-Stuffed French Toast Casserole
(from Thentheresjess’s recipe box)
Source: RecipeThing user castro15
Categories: Breakfast
Ingredients
- 3 8-oz. loaves baguette-style French bread
- 8 oz. mascarpone or cream cheese, room temp
- 2 tsp vanilla
- 2 cups powdered sugar
- 2 cups fresh blueberries
- 6 eggs
- 2 cups milk
- 3/4 cup granulated sugar
- 1 1/2 tsp ground cinnamon
Directions
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Grease a 3-qt. rectangular baking dish. Cut each bread loaf into 1-inch slices, cutting to but not through bottom of loaf. For filling, in a medium bowl beat mascarpone and 1 tsp of the vanilla with a mixer on medium until smooth. Beat in powdered sugar. Fold in blueberries. Spoon filling between bread slices. Arrange loaves side by side in prepared baking dish.
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In a large bowl, whisk together eggs, milk, 1/2 cup of the granulated sugar, 1/2 tsp of the cinnamon and remaining 1 tsp vanilla. Pour over loaves. Cover and chill overnight.
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Preheat oven to 350. In a small bowl, stir together remaining 1/4 cup granulated sugar and 1 tsp cinnamon. Sprinkle over loaves.
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Bake 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes to prevent overbrowning. Let stand 10 minutes before serving.