Blueberry Mascarpone French Toast Bake
This blueberry French toast bake is going to be your new favorite weekend brunch! The mascarpone-ricotta filling is everything in this recipe!
Servings: 8 servings
Equipment
- 1 Wire Whisk or Hand Mixer
Ingredients
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1 loaf challah bread
Filling
- 8 ounces mascarpone cheese
- 4 ounces ricotta cheese
- 1 3/4 cup powdered sugar
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl, whisk eggs, milk, vanilla and sugar. Mix everything until it is thoroughly combined.4 large eggs, 1 cup whole milk, 2 teaspoons vanilla extract, 1/2 cup granulated sugar
- Separately, combine mascarpone, ricotta cheese and powdered sugar using a whisk.4 ounces ricotta cheese, 8 ounces mascarpone cheese, 1 3/4 cup powdered sugar
- Gently fold the blueberries into the mascarpone mixture.1 cup fresh blueberries
- Take the sliced challah bread and spread the blueberry mascarpone mixture in between the slices. Place the slices into a 12x8 oven-safe baking dish, making sure there is a layer of blueberry mascarpone between each slice.1 loaf challah bread
- Spread any leftover mascarpone within the gaps.
- Pour the egg wash evenly over the slices of challah bread.
- Refrigerate the assembled French toast bake to soak in the egg wash overnight. If you are in a time crunch, refrigerate and soak for at least 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake the French toast casserole for 40-45 minutes.
- Remove from the oven and sprinkle with powdered sugar before serving!
Video
Nutrition
Serving: 1serving | Calories: 670kcal | Carbohydrates: 72g | Protein: 25g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 520mg | Sodium: 428mg | Potassium: 310mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1295IU | Vitamin C: 2mg | Calcium: 229mg | Iron: 4mg
