Blueberry Mascarpone French Toast Bake


4 large eggs

1 cup whole milk

2 teaspoons vanilla extract

1/2 cup granulated sugar

1 loaf challah bread (about 1 lb), sliced into 1-inch thick pieces


8 ounces mascarpone cheese

4 ounces ricotta cheese

1 3/4 cups powdered sugar

1 cup fresh blueberries


Prepare the Bread:

Grease a 9×13-inch baking dish.

Arrange the sliced challah bread in the prepared baking dish, overlapping slightly.

Make the Custard:

In a large bowl, whisk together the eggs, whole milk, vanilla extract, and granulated sugar until well combined.

Prepare the Filling:

In another bowl, combine mascarpone cheese, ricotta cheese, and powdered sugar. Mix until smooth and creamy.

Assemble the French Toast Bake:

Spread the mascarpone-ricotta filling evenly over the slices of challah bread in the baking dish.

Sprinkle fresh blueberries evenly over the filling.

Pour the Custard:

Pour the prepared egg mixture evenly over the filled bread slices, ensuring all pieces are coated.

Press down gently on the bread to help soak up the custard.

Chill Overnight (optional):

Cover the baking dish with plastic wrap and refrigerate overnight, or at least 2 hours, to allow the bread to absorb the custard.


Preheat your oven to 350°F (175°C).

Remove the plastic wrap from the baking dish and bake the French toast bake for 45-50 minutes, or until the top is golden brown and the custard is set.


Remove from the oven and let it cool slightly.

Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.

Enjoy your Blueberry Mascarpone French Toast Bake!

This delightful dish combines the creamy richness of mascarpone and ricotta cheeses with the sweet burst of fresh blueberries, all soaked into tender challah bread. It’s perfect for a leisurely breakfast or brunch with friends and family.


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