Baked Blueberry Mascarpone-Stuffed French Toast Casserole

By brenie_shydee

Ingredients

• 5 4 ounce French demi baguettes (or larger ones, cut to fit in a 9x13 pan)
• 8 ounces mascarpone or cream cheese room temperature
• 2 tsp. vanilla divided
• 1 tsp. almond extract
• 2 cups powdered sugar
• 1 Tbsp. lemon zest
• 2 cups fresh blueberries
• 1 cup fresh raspberries
• 6 eggs
• 2 cups milk
• 3/4 cup granulated sugar divided
• 1 1/2 tsp. ground cinnamon divided
• Maple syrup for serving

Preparation

Step 1

Prepare a 9x13 baking dish with cooking spray.

Cut each baguette into 1-inch slices, cutting to, but not through, bottom of loaf. If using a longer baguette, cut to fit in a 9x13 pan.

Prepare the filling by beating the mascarpone cheese, 1 tsp. vanilla and almond extract until smooth. Beat in the powdered sugar; fold in the berries.

Spoon the filling between the baguette slices; arrange the baguettes side by side in a 9x13 pan.
In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, 1/2 tsp. cinnamon, and 1 tsp. vanilla extract. Pour over the bread; cover and chill overnight (up to 2 days).

Preheat oven to 350 degrees.

Remove French toast from refrigerator while oven heats. With remaining 1/4 cup sugar and 1 tsp. cinnamon, mix together; sprinkle over the French toast.

Bake, uncovered, 30-40 minutes longer, or until puffed and golden and a knife inserted in the center comes out clean. Cover with foil and bake another 5-10 minutes if needed (and eggs are set).

Remove; cool. Serve with your favorite maple syrup!