Description
This Berry Baked Stuffed French Toast is a delightful breakfast or brunch dish featuring demi baguettes stuffed with a luscious mascarpone and berry filling. The bread soaks in a cinnamon-vanilla custard overnight, then is baked until golden and puffed. Served with maple syrup, it’s a sweet, creamy, and fruity treat perfect for special mornings.
Ingredients
Units
Scale
Bread
- 5 4 oz French demi baguettes (or larger ones, cut to fit in a 9x13 pan)
Filling
- 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
- 6 eggs
- 2 cups milk
- 3/4 cup granulated sugar (divided: 1/2 cup + 1/4 cup)
- 1 1/2 tsp ground cinnamon (divided: 1/2 tsp + 1 tsp)
For Serving
- Maple syrup
Instructions
- Prepare Baking Dish: Spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cut the Bread: Cut each french demi baguette into 1-inch slices, slicing to but not through the bottom of the loaf. If using longer baguettes, cut them to fit inside the 9×13 pan.
- Make the Filling: In a bowl, beat the room temperature mascarpone cheese with 1 teaspoon of vanilla extract and the almond extract until smooth. Gradually beat in the powdered sugar and lemon zest until incorporated. Gently fold in the fresh blueberries and raspberries.
- Stuff the Bread: Spoon the mascarpone and berry filling between the slices of the baguette, keeping the loaf intact. Arrange the stuffed baguettes side by side in the prepared 9×13 pan.
- Prepare the Custard: In a large bowl, whisk together the eggs, milk, ½ cup granulated sugar, ½ teaspoon cinnamon, and remaining 1 teaspoon vanilla extract until well combined.
- Soak Overnight: Pour the egg custard evenly over the stuffed baguettes in the pan. Cover tightly and refrigerate overnight or up to 2 days to allow the bread to absorb the custard.
- Preheat Oven: Remove the French toast from the refrigerator about 10 minutes before baking. Preheat the oven to 350°F (175°C).
- Add Topping: Mix together the remaining ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this sugar-cinnamon mixture evenly over the top of the soaked French toast.
- Bake: Bake uncovered for 30-40 minutes or until the French toast is puffed, golden brown, and a knife inserted into the center comes out clean. If the center is not fully set, cover loosely with foil and bake an additional 5-10 minutes.
- Serve: Remove from oven and allow to cool slightly. Serve warm with maple syrup drizzled on top for a delicious breakfast or brunch treat.
Notes
- This recipe can be made ahead and refrigerated overnight or up to 2 days before baking, making it perfect for busy mornings or entertaining.
- If baking the same day, allow the bread to soak at least 1 hour in the refrigerator before baking.
- Use fresh seasonal berries for best flavor, or substitute with frozen berries thawed and drained if needed.
- Room temperature mascarpone or cream cheese blends more smoothly for the filling.
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 155 mg
