Spread the love

Blueberry Mascarpone French Toast Bake

Okay, friends, I have to tell you about this gem of a breakfast bake that feels like a warm hug on a chilly morning. You know when life gets a little hectic, but you still want to impress your family (or yourself!) with something special and effortless? That’s where this Blueberry Mascarpone French Toast Bake swoops in like a breakfast superhero. The combination of creamy mascarpone and bursting blueberries nestled inside custardy bread is downright dreamy—and it bakes into a golden, caramelized top that smells heavenly from the moment it goes in the oven. Trust me, once you try it, this recipe will be your go-to weekend treat or holiday brunch star.

Quick Facts

Yield: Serves 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

For the Main Dish:

1 loaf of day-old brioche or challah bread, cut into 1-inch cubes (about 8 cups)
8 oz mascarpone cheese, softened
1 ½ cups fresh blueberries (plus extra for garnish, if desired)
6 large eggs
2 cups whole milk
½ cup heavy cream
¾ cup granulated sugar
2 tsp pure vanilla extract
1 tsp ground cinnamon
Pinch of salt
Butter or non-stick spray for greasing the baking dish

For the Topping:

¼ cup brown sugar
2 tbsp unsalted butter, melted
Optional: powdered sugar or maple syrup for serving

How I Make It

Step 1:

Start by greasing a 9×13-inch baking dish with butter or non-stick spray. In a large bowl, gently toss the cubed bread with half the mascarpone and the blueberries—this helps coat the bread and start layering the creamy texture.

Step 2:

In a separate bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and a pinch of salt until smooth and fragrant. This custard mixture is going to make the bread gorgeously soft and flavorful.

Step 3:

Pour the custard evenly over the bread mixture in the baking dish. Press down gently on the bread with the back of a spatula or your hands to help soak up the custard. Dot the remaining mascarpone on top in small spoonfuls.

Step 4:

Cover the dish with plastic wrap and refrigerate for at least 2 hours or preferably overnight. This soaking step is key for that custardy, melt-in-your-mouth texture!

Step 5:

When you’re ready to bake, preheat the oven to 350°F. Mix the brown sugar and melted butter, then sprinkle it evenly over the soaked bread. This topping caramelizes beautifully while baking, adding a lovely crunch and richness.

Step 6:

Bake uncovered for 40–45 minutes, until the top is golden brown, bubbly, and slightly crisp. Let it cool for about 10 minutes before serving. If you want, dust with powdered sugar or drizzle maple syrup to finish.

Variations & Tips

Swap blueberries for raspberries or sliced strawberries for a twist.
If you don’t have mascarpone, cream cheese softens and thins nicely with a little milk as a substitute.
Use leftover French bread or even croissants for a different texture and flavor.
For a vegan version, try almond milk and a flax egg substitute, but mascarpone will need to be swapped for a plant-based cream.
To make it even more decadent, sprinkle chopped pecans or walnuts on top before baking.
If your custard seems too thin or runny, add an extra egg to help it set better.

How I Like to Serve It

This Blueberry Mascarpone French Toast Bake is my favorite brunch centerpiece during spring mornings when blueberries are at their peak. Serve it alongside a freshly brewed pot of coffee or a sparkling mimosa for festive occasions like Mother’s Day. It’s equally delightful for cozy weekend breakfasts or holiday mornings when you want to treat your crowd without standing over the stove.

Notes

Leftovers store well in the fridge, tightly covered, for up to 3 days.
Reheat slices gently in the microwave or oven, adding a little splash of milk to keep it moist.

Closing: Honestly, this French toast bake always feels like a little slice of sunshine, whether you’re waking up with family or surprising yourself with a sweet early treat.

Spread the love