baked blackberry mascarpone french toast
There’s no better late summer breakfast than baked blackberry mascarpone French toast. A loaf of golden challah (or brioche) makes this a decadent overnight French toast casserole that’s perfect for weekend brunch. Filled with sweet blackberry jam and creamy mascarpone, this breakfast bake emerges from the oven puffed and golden with crisp edges.
Serve warm with fresh berries and a dusting of powdered sugar for any occasion! If you like, top with extra blackberry jam or a drizzle of maple syrup and enjoy with plenty of hot coffee. Breakfast is simply the best!
Baked Blackberry Mascarpone French Toast
- Yield: 8 servings
- Category: Breakfast
Description
Baked blackberry mascarpone French toast makes a decadent breakfast for any occasion. Filled with blackberry jam and mascarpone, serve with fresh berries.
Ingredients
- 12 oz loaf challah bread (or brioche)
- 1/2 cup blackberry jam
- 3 oz mascarpone, at room temperature
- 4 large eggs, at room temperature
- 1 1/4 cups milk, at room temperature
- 1/4 cup heavy cream, at room temperature
- 3 Tbsp unsalted butter, melted and slightly cooled
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1/4 tsp salt
Topping
- 1 1/2 cups fresh blackberries, divided
- 2 Tbsp sugar
- powdered sugar, for serving
Instructions
- Butter a 9-inch round or square baking dish. Slice challah into 1-inch thick slices, then cut each slice almost in half, leaving a 1/4-inch border connected at the bottom. Spread blackberry jam on one side of the inside of the bread, and mascarpone on the other side. Press slices gently to sandwich together.
- Beat eggs in a large bowl until light and fluffy. Whisk in milk, heavy cream, melted butter, sugar, vanilla, and salt until combined. Working in batches, dip challah into egg mixture, turning to coat. Overlap challah slices in prepared baking dish and pour remaining batter over the top. Spray a piece of foil with nonstick spray and cover baking dish. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F. Bake, covered with foil, for 30 minutes. Remove foil and top with 1 cup blackberries and sugar. Continue baking for another 25 to 30 minutes, until golden and baked through, and a tester inserted in the center comes out clean (if top is browning too quickly, tent with foil).
- Remove from oven and let cool slightly on a wire rack before serving with powdered sugar and remaining fresh berries.
Notes
Adapted from Half Baked Harvest and Martha Stewart
Keywords: Blackberry, Mascarpone, French Toast
10 comments
Laura, I can’t stop staring at these pictures !!! It looks and sounds divine, love that hidden mascarpone and jam layer! Can’t wait to try this, very, very soon!!!! 😉
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Thanks so much, Anna! 🙂
Challah French toast is my weakness, and those blackberries? Wow this looks amazing. Pinning and sharing 🙂
Can I make this for dinner? Weekend brunch is too long to wait! Just fabulous Laura.
I have loads of blackberries in the fridge—and I can’t imagine anything better to make than this incredible french toast!!
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Truly enjoy your creativity !
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This looks absolutely dreamy Laura! I think blackberries are so underrated too. And they’re one of my favorite berries! Such a comforting, hearty breakfast. So perfect for weekend guests at the beach!
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So pretty! And I often seem to have half a tub of mascarpone that needs using up. Can’t think of a better way to use it!
Nom! Absolutely gorgeous Blackberry French Toast with Mascarpone, Laura! Brioche or Challah (or egg bread) is the only way to go when making French Toast at our house. Cannot wait to make this special breakfast dish. Many thanks for sharing!
Thanks so much, Stacy! 🙂