Description
Berry Baked Stuffed French Toast is a delightful breakfast dish featuring French baguettes stuffed with a creamy mascarpone and mixed berry filling. Soaked in a vanilla-cinnamon egg custard and baked until golden, this recipe offers a perfect balance of sweet, tangy, and rich flavors, making it an ideal make-ahead brunch centerpiece.
Ingredients
Units
Scale
French Toast and Filling
- 5 French demi baguettes (4 oz each) or larger baguettes, cut to fit a 9x13 pan
- 8 oz mascarpone or cream cheese, room temperature
- 2 tsp vanilla extract, divided
- 1 tsp almond extract
- 2 cups powdered sugar
- 1 Tbsp lemon zest
- 2 cups fresh blueberries
- 1 cup fresh raspberries
Custard and Topping
- 6 large eggs
- 2 cups milk
- 3/4 cup granulated sugar, divided
- 1 1/2 tsp ground cinnamon, divided
- Maple syrup, for serving
Instructions
- Prepare the baking dish: Grease a 9×13 inch baking dish with cooking spray to prevent sticking during baking.
- Slice the baguettes: Cut each baguette into 1-inch slices, slicing down to but not through the bottom of the loaf. For larger baguettes, cut them to fit the baking dish.
- Make the filling: In a bowl, beat the mascarpone cheese with 1 tsp vanilla extract and almond extract until smooth. Incorporate powdered sugar and lemon zest by folding gently, then carefully fold in the fresh blueberries and raspberries.
- Stuff the baguettes: Spoon the mascarpone and berry filling between the bread slices, then place the stuffed baguettes side-by-side in the prepared baking dish.
- Prepare the custard: In a large bowl, whisk together eggs, milk, ½ cup granulated sugar, ½ tsp cinnamon, and 1 tsp vanilla extract until combined.
- Soak the French toast: Pour the custard mixture evenly over the stuffed bread. Cover the dish and refrigerate overnight or for up to 2 days to allow the custard to fully absorb into the bread.
- Preheat the oven: Heat the oven to 350°F (175°C).
- Apply sugar-cinnamon topping: Remove the French toast from the refrigerator. Mix the remaining ¼ cup sugar with 1 tsp cinnamon, then sprinkle this mixture evenly over the top of the bread.
- Bake the French toast: Bake uncovered for 30-40 minutes until puffed and golden and a knife inserted into the center comes out clean. If the eggs are not fully set, cover with foil and bake for an additional 5-10 minutes.
- Serve: Remove from oven, let cool slightly, and serve with maple syrup.
Notes
- This dish can be made ahead of time and refrigerated overnight or up to 2 days before baking, making it perfect for easy morning preparation.
- If baking the same day, allow the prepared French toast to soak in the custard in the fridge for at least one hour before baking.
- Use fresh berries for the best flavor, but frozen berries can be substituted if fresh are unavailable; just thaw and drain excess moisture.
- For a nuttier flavor, try adding chopped almonds or walnuts into the filling.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 410
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 165mg
