Berry Baked Stuffed French Toast
Optional to make ahead and keep in fridge overnight. Or day of, just make sure and prepare and let sit in fridge for an hour before baking.
Ingredients
- 5 4 oz French, demi baguettes (or larger ones, cut to fit in a 9x13 pan)
- 8 oz 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
- ¾ cup granulated sugar, divided
- 1 ½ 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 and lemon zest; 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, 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.
Reposted from DEC 2018 on RE.