Baked Blueberry-Mascarpone French Toast

  • 14 Apr - 20 Apr, 2018
  • Mag The Weekly
  • Cookery


· 8 slices of French bread (½-inch thick), cubed

· 2 cups fresh or frozen blueberries

· 2 cartons (8oz. each) mascarpone cheese

· ½ 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

· 1tsp vanilla extract

· Additional confectioners' sugar

· 1 cup sliced almonds, toasted

· Additional fresh blueberries, optional


In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat cheese and sugar until smooth; drop tablespoonfuls of it over the blueberries and top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Cover and refrigerate overnight. Preheat oven to 170°C. Remove French toast from refrigerator while oven heats. Cover and bake for 30 minutes then bake uncovered for 30-40 minutes longer or until puffed and golden, and a knife inserted in the centre comes out clean. Let it stand for 10 minutes before serving. Dust with additional sugar, sprinkle with almonds and serve with additional blueberries.