Blueberry & Mascarpone Stuffed French Toast Casserole

• portions: 12 servings
• temps actif: 20 min
• temps total: 1 hr 20 min + overnight

Ingrédients

3 8-oz. French baguettes

8 oz. mascarpone or cream cheese, room temperature

2 tsp. vanilla

2 Cups powdered sugar

2 cups fresh blueberries

6 eggs

2 Cups mnilk

3/4 cup granulated sugar

1-1/2 tsp. ground cinnamon

Instructions

Grease a 3-qt. baking dish. Cut each baguette into 1-inch slices, cutting to but not through bottom of loaf. For filling: In a medium bowl beat mascarpone and 1 tsp. vanilla until smooth. Beat in powdered sugar until combined. Fold in blueberries. Spoon filling between baguette slices; arrange baguettes side by side in prepared dish.

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

Preheat oven to 350°F. Uncover dish. In a small bowl stir toaether remaining 1/4 cup granulated sugar and 1 tsp. cinnamon. Sprinkle over bread. Bake, uncovered, 40 to 45 minutes or until egg mixture is set, covering with foil the last 15 minutes if necessary fo prevent overbrowning. Remove. Let cool slightly.

Notes

Decadent