baked blackberry mascarpone french toast
There’s no better summer breakfast than baked blackberry mascarpone French toast. A loaf of golden challah (you can also use 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.
How to Make Baked Blackberry Mascarpone French Toast
Baking Dish – Use a 9-inch round or square ceramic baking dish for this recipe. To prevent the French toast from sticking, coat the baking dish with softened butter.
Berries – I recommend using fresh blackberries paired with blackberry jam (or preserves). You can also make this French toast with raspberries, strawberries, or mixed berries.
Bread – You’ll need 20 oz of challah bread or brioche bread for this recipe. I recommend using day-old bread that is slightly dry. If you only have fresh bread on hand, bake the bread slices in the oven on a wire rack at 300°F for 7 or 8 minutes per side, until dry and slightly toasted.
Assemble French Toast – Slice challah into 1 1/2-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.
Bake – Bake French toast at 375°F for 30 minutes. After 30 minutes, remove the foil cover and top with fresh blackberries and a sprinkle of sugar. Continue baking for another 35 to 40 minutes, until golden brown and the internal temperature reaches 170°F.
Serve – Remove from oven and let cool slightly on a wire rack before serving French toast with powdered sugar, maple syrup, and remaining fresh berries.
Baked Blackberry Mascarpone French Toast
- Prep Time: 40 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Baked blackberry mascarpone French toast makes a decadent breakfast for any occasion. Filled with blackberry jam and mascarpone, serve with fresh berries and maple syrup. You’ll love this baked French toast!
Ingredients
- 20 oz loaf day-old challah bread (or brioche)
- 2/3 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
- maple syrup, for serving
Instructions
- Butter a 9-inch round or square baking dish. Slice challah into 1 1/2-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 35 to 40 minutes, until golden brown and the internal temperature reaches 170°F, and a tester inserted in the center comes out clean (if top is browning too quickly, tent loosely with foil).
- Remove from oven and let cool slightly on a wire rack before serving with powdered sugar, maple syrup, and remaining fresh berries.
Notes
Make Ahead – French toast bake can be assembled ahead and refrigerated overnight. Bake as directed.
Bread – You’ll need 20 oz of day-old challah bread or brioche bread for this recipe. If you only have fresh bread on hand, bake the bread slices in the oven on a wire rack at 300°F for 7 or 8 minutes per side, until dry and slightly toasted.
Keywords: Blackberry, Mascarpone, French Toast, Breakfast
More brunch recipes to try:
Orange Pull-Apart Bread
Overnight Brioche Cinnamon Rolls
Classic Sour Cream Coffee Cake
Chocolate Hazelnut Star Bread
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! 🙂