Blueberry French Toast Casserole
Blueberry French Toast Casserole is sweet, creamy, and full of fresh berry flavor in every bite. Tender pieces of Brookshire’s Bakery French Bread bake into a soft custardy base with pockets of rich mascarpone and bursts of juicy blueberries throughout. Warm notes of vanilla and cinnamon pair beautifully with bright lemon zest for a balanced, fresh finish. A drizzle of lemon glaze made with Imperial® Sugar Powdered Sugar adds just the right touch of sweetness to complete this comforting brunch favorite.
Recipe - Breaux Bridge #646
Blueberry French Toast Casserole
Prep Time90 Minutes
Servings12
Cook Time60 Minutes
Ingredients
1 loaf Brookshire’s Bakery French Bread, cubed
1 (8 oz) ctn mascarpone cheese
2 cups fresh blueberries
8 large eggs, beaten
3 cups half-and-half
1/3 cup Imperial® Sugar Extra Fine Granulated Sugar
1/2 tsp ground cinnamon
2 tsp pure vanilla extract
2 tsp lemon zest, divided
2 Tbs raw sugar
2 Tbs lemon juice
1 cup Imperial® Sugar Powdered Sugar
Directions
- Leave the bread uncovered at room temperature overnight to dry. Freeze the mascarpone for 20 minutes. Grease a 9 x 13 baking dish. Layer half of the bread in the dish. Drop spoonfuls of mascarpone evenly across the top. Sprinkle with half of the blueberries. Repeat with the remaining bread, mascarpone and blueberries. Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla, and one teaspoon of lemon zest. Pour it evenly over the bread, pressing gently so that the custard soaks into the bread. Cover, and refrigerate overnight.
- The next day, preheat the oven to 375° F. Let the casserole sit at room temperature for 15 minutes. Sprinkle with the raw sugar and the remaining teaspoon of lemon zest. Cover with foil. Bake for 30 minutes. Remove the foil. Bake for 30 more minutes, or until the custard is set and the bread is golden. Let cool for 15 minutes.
- To make the glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the warm casserole just before serving.
Nutritional Information
Per Serving: Calories: 360, Fat: 19 g (10 g Saturated Fat), Cholesterol: 165 mg, Sodium: 290 mg, Carbohydrates: 39 g, Fiber: 1 g, Protein: 11 g
90 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Directions
- Leave the bread uncovered at room temperature overnight to dry. Freeze the mascarpone for 20 minutes. Grease a 9 x 13 baking dish. Layer half of the bread in the dish. Drop spoonfuls of mascarpone evenly across the top. Sprinkle with half of the blueberries. Repeat with the remaining bread, mascarpone and blueberries. Whisk together the eggs, half-and-half, granulated sugar, cinnamon, vanilla, and one teaspoon of lemon zest. Pour it evenly over the bread, pressing gently so that the custard soaks into the bread. Cover, and refrigerate overnight.
- The next day, preheat the oven to 375° F. Let the casserole sit at room temperature for 15 minutes. Sprinkle with the raw sugar and the remaining teaspoon of lemon zest. Cover with foil. Bake for 30 minutes. Remove the foil. Bake for 30 more minutes, or until the custard is set and the bread is golden. Let cool for 15 minutes.
- To make the glaze, whisk together the lemon juice and powdered sugar until smooth. Drizzle over the warm casserole just before serving.