Baked Berry Mascarpone Stuffed French Toast

When I want something special to serve my guests for the holidays, this Baked Berry Mascarpone Stuffed French Toast is it–packed with fresh berries!

Baked Berry Mascarpone Stuffed French Toast

Friends, how’s your week going? I say skip the sales and shopping madness and instead hang out at home, enjoying the holiday week and festivities in your neighborhood. (My friend Jenny and me, visiting Santa.)

Baked Berry Mascarpone Stuffed French Toast - Santa

But first, another great holiday make-ahead breakfast is my Baked Berry Mascarpone-Stuffed French Toast. Make it any time of year–it’s delicious for any season!

Baked Berry Mascarpone Stuffed French Toast - HOW TO

What kind of bread do you use for stuffed French toast?

Did you know you can make a french toast casserole with almost any kind of bread? For this recipe today I used 5 French demi (which means small) baguettes.

Baked Berry Mascarpone Stuffed French Toast - fresh berries

For other recipes on my blog I’ve used English muffins for Engligh muffins Pear Bread Pudding with Caramel Sauce Recipe, and Stuffed Pear French Toast. I’ve used Challah bread for Challah Bread French Toast Recipe and Challah French Toast Casserole with Cranberries. SO GOOD!

Baked Berry Mascarpone Stuffed French Toast - baguette

How do you make baked stuffed French toast?

  1. To make a stuffed French toast, you are literally stuffing the bread with some kind of sweet filling (usually ricotta or mascarpone cheese).
  2. Take the 5 small French baguettes and make slices, about one inch apart.
  3. Don’t cut all the way through.
  4. Stuff the bread with the mixture, and push together.
  5. Place all the baguettes tightly in a prepared 9×13 pan.

It’s that easy!

EASY Baked Berry Mascarpone Stuffed French Toast

How do you make cream cheese stuffed french toast?

My recipe today is simple, because you can use cream cheese or mascarpone cheese.

It’s all about the fresh berries! You can also try frozen (defrosted and drained) berries!

BEST Baked Berry Mascarpone Stuffed French Toast

To bring back a sense of balance and wonder into this last week before Christmas, I love one of my favorite author’s words.

“We need a balance between work and play, between kindness and firmness, between waiting and praying, between saving and spending, between wanting too much and expecting too little, between warm acceptance and keen discernment, between grace and truth. The longer I live, the more I must fight the tendency to go to extremes and the more I value balance.” –Chuck Swindoll

TASTY Baked Berry Mascarpone Stuffed French Toast

Baked Berry Mascarpone Stuffed French Toast

I’m looking forward to a well-balanced week of visiting friends, sharing a few gifts, listening to Christmas music (my daughter and I might even start working on O Holy Night (she’s either singing or on the violin and I’ll accompany her on the piano), enjoying my kids all at home, and some good home-cooked meals.

SO GOOD Baked Berry Mascarpone Stuffed French Toast

Will you join me?

More stuffed French toast recipes: Coconut Crusted Stuffed French Toast [Will Cook For Smiles], and Nutella and Banana Stuffed Crescent Rolls [The Food Charlatan].

Print Recipe
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Berry Mascarpone Baked Stuffed French Toast

Adapted from BHG
Prep Time15 mins
Cook Time1 hr
Resting time10 mins
Total Time1 hr 25 mins
Course: Breakfast

Ingredients

  • 5 4 ounce French demi baguettes (or larger ones, cut to fit in a 9x13 pan)
  • 8 ounces mascarpone or cream cheese room temperature
  • 2 tsp. vanilla divided
  • 1 tsp. almond extract
  • 2 cups powdered sugar
  • 1 Tbsp. lemon zest
  • 2 cups fresh blueberries
  • 1 cup fresh raspberries
  • 6 eggs
  • 2 cups milk
  • 3/4 cup granulated sugar divided
  • 1 1/2 tsp. ground cinnamon divided
  • Maple syrup for serving

Instructions

  • Prepare a 9x13 baking dish with cooking spray.
  • Cut each baguette into 1-inch slices, cutting to, but not through, bottom of loaf. If using a longer baguette, cut to fit in a 9x13 pan.
  • Prepare the filling by beating the mascarpone cheese, 1 tsp. vanilla and almond extract until smooth. Beat in the powdered sugar; fold in the berries.
  • Spoon the filling between the baguette slices; arrange the baguettes side by side in a 9x13 pan.
  • In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, 1/2 tsp. cinnamon, and 1 tsp. vanilla extract. Pour over the bread; cover and chill overnight (up to 2 days).
  • Preheat oven to 350 degrees.
  • Remove French toast from refrigerator while oven heats. With remaining 1/4 cup sugar and 1 tsp. cinnamon, mix together; sprinkle over the French toast.
  • Bake, uncovered, 30-40 minutes longer, or until puffed and golden and a knife inserted in the center comes out clean. Cover with foil and bake another 5-10 minutes if needed (and eggs are set).
  • Remove; cool. Serve with your favorite maple syrup!

Notes

Adapted from BHG

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