Ingredients: For the French Toast: – 1 loaf of French bread, preferably day-old, cut into 1-inch slice – 6 large egg – 1 cup whole milk – 1/2 cup heavy cream
– 1/4 cup granulated sugar – 1 teaspoon vanilla extract – 1/2 teaspoon ground cinnamon – Pinch of salt
For the Mascarpone Filling: – 8 ounces mascarpone cheese, softened – 1/4 cup powdered sugar – 1 teaspoon vanilla extract
For Serving: – Maple syrup – Fresh blueberrie – Powdered sugar, for dusting
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Prepare the French Toast: – Arrange sliced French bread in the baking dish.
– In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. – Pour the egg mixture over the bread, ensuring it's soaked.
Make the Blueberry Compote: – Combine blueberries, sugar, lemon juice, and zest in a saucepan. – Cook over medium heat for 8-10 minutes until thickened.
Prepare the Mascarpone Filling: – Beat mascarpone cheese, powdered sugar, and vanilla extract until smooth.
Assemble: – Dollop mascarpone filling over soaked bread. – Spoon blueberry compote over the filling.
Bake: – Bake for 30-35 minutes until golden brown and set.
Serve: – Let cool briefly, then cut into squares. – Serve warm with maple syrup, fresh blueberries, and powdered sugar.