Ingredients
Ingredients You’ll Need
For the custard base:
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- 6 large eggs
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- 1 3/4 cups whole milk
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- 3/4 cup heavy cream
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- 1/3 cup maple syrup or granulated sugar
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- 2 teaspoons vanilla extract
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- 1 teaspoon almond extract
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- Pinch of salt
For the French toast layers:
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- 1 loaf brioche or challah, sliced into 3/4" thick slices
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- 1 cup mascarpone cheese, softened
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- 2 cups blueberries (fresh or frozen)
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- 1/2 cup sliced almonds (plus extra for topping)
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- Powdered sugar for garnish
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- Optional: zest of 1 lemon or 1/2 teaspoon ground cinnamon
Instructions
In a large mixing bowl, crack in the eggs. Whisk thoroughly to break up the yolks. Add the whole milk, heavy cream, maple syrup (or sugar), vanilla extract, almond extract, and a pinch of salt. Whisk until the mixture is fully combined and smooth. Set aside.
Slice the brioche or challah into thick slices, about 3/4 inch each. If your bread is fresh, leave the slices out for an hour or lightly toast them to dry them out slightly. This helps the bread soak up the custard without turning mushy.
Grease your 9x13-inch baking dish with butter or nonstick spray. Arrange half of the bread slices in a slightly overlapping layer in the bottom of the dish.
Using a spoon or spatula, dollop half of the mascarpone cheese evenly over the bread. Sprinkle 1 cup of blueberries and half of the sliced almonds over the mascarpone.
Repeat with a second layer of bread, mascarpone, remaining blueberries, and almonds.
Slowly and evenly pour the custard mixture over the entire casserole. Use the back of a spoon to press the bread down gently, ensuring all the slices absorb the liquid. Let it sit at room temperature for 10 minutes to help the custard soak in.
Cover the baking dish tightly with foil and refrigerate for at least 2 hours, ideally overnight. This gives the custard time to fully absorb into the bread.
Remove the baking dish from the refrigerator and let it sit at room temperature for about 20–30 minutes while the oven preheats to 350°F (175°C).
Place the foil-covered baking dish on the center rack and bake for 30 minutes. Then, remove the foil and continue baking for another 20–25 minutes, or until the top is golden brown, puffed, and a knife inserted in the center comes out clean.
Let the French toast cool for 5–10 minutes. Dust with powdered sugar and sprinkle with extra almonds. Serve warm with additional maple syrup, whipped cream, or a spoonful of blueberry compote.
- Prep Time: 15 minutes
- Cook Time: 50 - 55 minutes