Categories: Breakfast, Strawberries
Ingredients
- 1 1/4 cups sugar
- 8 large eggs
- 2 cups heavy cream
- 2 teaspoons ground cinnamon
- 1 lb loaf bread , tough crusts removed, torn into small pieces
- 2 cups mascarpone cheese , softened
- 2 cups fresh sliced strawberries
- 3 tablespoons unsalted butter , melted
Directions
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Coat the inside of a 13 × 9 inch baking dish with nonstick cooking spray.
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In a big bowl, whisk 1 cup sugar, eggs, heavy cream, and cinnamon.
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Add in bread and stir to blend.
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Pour half of the bread mixture into the baking dish.
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In a small bowl, stir the mascarpone, the remaining ¼ cup sugar, and the berries.
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Dot the top of the French toast with the cheese mixture, spreading it to the edges as best you can (dip an offset spatula into warm water to help spread).
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Top with the remaining bread mixture and drizzle with melted butter.
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Preheat oven to 350°; bake for 35-40 minutes or until the top is golden brown; let rest for 10 minutes, then serve warm.
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OAMC: after step 7, cover and refrigerate for up to 2 days or freeze for up to1 month.
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Defrost casserole overnight in the refrigerator, if necessary.
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Let casserole come to room temperature for about 30 minutes; preheat oven as above.
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Bake as directed.