Description
A luscious, creamy, and berry-filled breakfast delight, perfect for a special morning treat!
Ingredients
For the French Toast:
- 8 large eggs, whisked until smooth
- 2 generous cups of whole milk
- 4 teaspoons pure vanilla extract
- 1 heaping cup of white granulated sugar
- 2 loaves of soft, slightly sweet challah bread, sliced thick
For the Filling:
- 16 ounces of rich, creamy mascarpone cheese
- 8 ounces of smooth ricotta cheese
- 3 ½ cups of fine powdered sugar
- 2 cups of plump, juicy fresh blueberries
Instructions
In a large mixing bowl, whisk together the eggs, whole milk, vanilla extract, and granulated sugar until the mixture is completely smooth and well combined. Set aside while preparing the filling.
In a separate bowl, mix together the mascarpone cheese, ricotta cheese, and powdered sugar until it forms a creamy, thick consistency. Be sure to mix gently to avoid overworking the cheese.
Next, fold in the fresh blueberries, being careful not to crush them, so they retain their shape and burst with flavor when baked.
Take the sliced challah bread and spread a generous amount of the blueberry mascarpone filling between each slice. Place the stuffed slices into a 12×8-inch oven-safe baking dish, ensuring they are tightly packed to keep the structure intact.
If there is any extra mascarpone mixture, evenly distribute it into the gaps between the slices to enhance the richness of the dish.
Pour the prepared egg custard mixture over the bread, making sure every slice is well-soaked. Use a spatula or spoon to press the bread down slightly, allowing it to absorb the liquid completely.
For the best results, cover the baking dish and refrigerate overnight. If you’re short on time, refrigerate for at least 30 minutes to allow the custard to infuse into the bread.
Preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for about 10 minutes before baking.
Bake for 40-45 minutes, or until the top is golden brown and the custard has set. The center should feel firm, and the edges should have a light crisp.
Remove the bake from the oven and allow it to cool slightly. Dust lightly with powdered sugar for a classic finish. For extra sweetness, serve with warm maple syrup, fresh fruit, or a dollop of whipped cream.
Notes
- Use Day-Old Bread: Slightly stale challah bread soaks up the custard better without becoming soggy. If using fresh bread, lightly toast it first.
- Don’t Overmix the Filling: Fold in the blueberries gently to keep them from bursting before baking.
- Refrigeration Tip: Overnight refrigeration allows the flavors to develop fully, resulting in a richer taste.
- Add a Crunchy Topping: Sprinkle chopped pecans, almonds, or crushed granola on top before baking for extra texture.
- Spice It Up: Add a dash of cinnamon, nutmeg, or orange zest to the custard mixture for a hint of warmth and citrus brightness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
Nutrition
- Calories: 450
- Sodium: 320mg
- Protein: 10g
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