Blueberry Mascarpone Stuffed French Toast Casserole

Bread
Brunch
PREP TIME:
20 minutes

SERVES:

12

TOTAL COOKING TIME:

1 hour 20 minutes plus overnight chilling
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INGREDIENTS
  • 3 8 oz French baguettes
  • 8 oz mascarpone or cream cheese, room temperature
  • 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

  1. 1.
    Grease a 3-quart baking dish. Cut each baguette into 1 inch slices (cutting to but not through bottom of loaf).
  2. 2.
    For filling: in a medium bowl beat mascarpone and 1 tsp vanilla until smooth. Beat in powdered sugar until combined. Fold in blueberries. Spoon filling between baguette slices. Arrange baguettes side by side n prepared dish.
  3. 3.
    In a large bowl whish together eggs, milk, 1/2 cup granulated sugar, remaining vanilla, and 1/2 tsp cinnamon. Pour over bread. Cover and chill overnight.
  4. 4.
    When ready to cook, preheat oven to 350 F Degrees. Uncover dish.
  5. 5.
    In a small bowl stir together remaining 1/4 cup granulated sugar and 1 tsp cinnamon. Sprinkle over bread. Bake, uncovered for 40-45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent overbrowning. Remove and let cool slightly.