Baked Blueberry Mascarpone French Toast

This is one of our clients favorites at Debbie Keith Caterer.  You can make this a couple of days ahead of time or the night before you are ready to serve.  Enjoy!

4 cups fresh or frozen blueberries

8 oz Mascarpone cheese

10-12 slices Croissant Bread or your favorite bread, any type of bread will work!

In a medium size bowl combine:

10 eggs

1 cup heavy cream or half & half

1/2 cup brown sugar

1 t vanilla

pinch of salt

1/4 cup pure maple syrup

Whisk until well combined..

1. Prepare your 9 x 13 x 3 baking dish by spraying bottom & sides with non stick spray.

2. Line the bottom of with the slices of bread to cover the bottom of you baking dish.

3. Spread half of the Mascarpone on the bread.

4. Top Marscapone with 2 cups bluberries.

Repeat with remaining bread, Mascarpone & Blueberries.

Finally, pour the egg mixture over the layers, press down with your hands if the bread is floating up.  Drizzle the maple syrup over the French toast. Bake for 1 hour @ 350 or until the French toast has puffed up and is not jiggly in the middle.




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