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Blueberry and cheese stuffed French toast casserole Recipe

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This recipe for Blueberry and cheese stuffed French toast casserole, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
3 ( 8-oz.) French baguettes, 8 oz. mascarpone or cream cheese (room temp),
6 eggs, 2 cups milk, 2 cups powdered sugar, cup granulated sugar,
2 tsp. vanilla, 1 tsp ground cinnamon, 2 cups blueberries

Directions:
Directions:
1. Grease a 3-qt. baking dish. Cut each baguette into 1" slices, cutting to but not through bottom of loaf.

2. For filling.. In mixing bowl, beat mascarpone and 1 tsp. vanilla until smooth
Beat in powdered sugar until combined. Fold in blueberries. Spoon filling between baguette slices. Arrange baguettes side by side in prepared dish.

3. In large bowl whisk together eggs, milk, cup granulated sugar, remaining vanilla, and tsp. cinnamon. Pour over bread. Cover, chill overnight.

4. Preheat oven to 350F. Uncover dish. In small bowl stir together remaining cup sugar and 1 tsp. cinnamon. Sprinkle over bread.

5. Bake uncovered for 40-45 minutes until egg mixture is set, covering with foil the last 15 minutes if necessary to prevent over browning. Remove. Let cool slightly.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour, 20 minutes + overnight chill
Personal Notes:
Personal Notes:
Have some maple syrup ready to pour and enjoy this breakfast or brunch treat.

 

 

 

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