Blueberry and Mascarpone-Stuffed French Toast Casserole

(from castro15’s recipe box)

Categories: Breakfast


  • 3 8-oz. loaves baguette-style French bread
  • 8 oz. mascarpone or cream cheese, room temp
  • 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


  1. Grease a 3-qt. rectangular baking dish. Cut each bread loaf into 1-inch slices, cutting to but not through bottom of loaf. For filling, in a medium bowl beat mascarpone and 1 tsp of the vanilla with a mixer on medium until smooth. Beat in powdered sugar. Fold in blueberries. Spoon filling between bread slices. Arrange loaves side by side in prepared baking dish.

  2. In a large bowl, whisk together eggs, milk, 1/2 cup of the granulated sugar, 1/2 tsp of the cinnamon and remaining 1 tsp vanilla. Pour over loaves. Cover and chill overnight.

  3. Preheat oven to 350. In a small bowl, stir together remaining 1/4 cup granulated sugar and 1 tsp cinnamon. Sprinkle over loaves.

  4. Bake 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes to prevent overbrowning. Let stand 10 minutes before serving.

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