Description
This Blueberry Mascarpone French Toast Bake is a decadent, make-ahead breakfast casserole with layers of brioche, creamy mascarpone, juicy blueberries, and a custard soak. Perfect for holidays or brunch.
Ingredients
Scale
- 1 loaf brioche or challah bread, cut into 1-inch cubes (about 8 cups)
- 8 ounces mascarpone cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the topping:
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Grease a 9×13-inch baking dish. Place half of the bread cubes in the dish.
- In a small bowl, mix mascarpone, granulated sugar, and vanilla until smooth. Drop spoonfuls of mascarpone mixture over the bread. Sprinkle with 1 cup blueberries.
- Top with remaining bread cubes and blueberries.
- In a large bowl, whisk eggs, milk, heavy cream, maple syrup, cinnamon, and salt. Pour evenly over the bread, pressing down gently to soak. Cover and refrigerate at least 2 hours or overnight.
- Preheat oven to 350°F (175°C).
- In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until crumbly. Stir in nuts if using. Sprinkle topping over casserole.
- Bake for 45-55 minutes, until golden and set. Let cool 10 minutes before serving.
Notes
Casserole can be assembled a night ahead for easy morning baking. If using frozen blueberries, do not thaw. For a richer flavor, substitute half-and-half for the milk. Drizzle with extra maple syrup or a dusting of powdered sugar before serving.
Nutrition
- Calories: 487 kcal
- Sugar: 25 g
- Fat: 28 g
- Carbohydrates: 49 g
- Protein: 13 g