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Baked Blueberry-Mascarpone French Toast

When I want something special to serve my guests for a Saturday or Sunday brunch, I turn to this recipe. It never fails. It's wonderful during the spring and early summer because the blueberries are particularly good this time of year. —Patricia C. Quinn, Omaha, Nebraska
  • Total Time
    Prep: 15 min. + chilling Bake: 1 hour
  • Makes
    10 servings


  • 4 cups cubed French bread (about eight 1/2-in. slices)
  • 2 cups fresh or frozen blueberries
  • 2 cartons (8 ounces each) mascarpone cheese
  • 1/2 cup confectioners' sugar
  • 10 slices French bread (1 inch thick)
  • 8 large eggs
  • 2 cups half-and-half cream
  • 1 cup whole milk
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • Additional confectioners' sugar
  • 1 cup sliced almonds, toasted
  • Additional fresh blueberries, optional


  • In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed and golden and a knife inserted in the center comes out clean.
  • Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 piece: 575 calories, 37g fat (17g saturated fat), 232mg cholesterol, 368mg sodium, 45g carbohydrate (20g sugars, 3g fiber), 17g protein.

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