Description

This Berry Baked Stuffed French Toast is a delightful breakfast or brunch recipe featuring demi baguettes filled with a creamy mascarpone and fresh berries mixture. Soaked overnight in a sweet cinnamon-vanilla custard, then baked to golden perfection, it offers a luscious combination of flavors and textures that pairs perfectly with maple syrup.

Ingredients

Units Scale

For the French Toast Base

5 4 oz French demi baguettes (or larger ones, cut to fit in a 9x13 pan)

For the Filling

8 oz mascarpone or cream cheese (room temperature)
2 tsp vanilla (divided)
1 tsp almond extract
2 cups powdered sugar
1 Tbsp lemon zest
2 cups fresh blueberries
1 cup fresh raspberries

For the Custard

6 eggs
2 cups milk
3/4 cup granulated sugar (divided)
1 1/2 tsp ground cinnamon (divided)

For Serving

Maple syrup

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Instructions

Prepare the Baking Dish: Spray a 9×13-inch baking dish with cooking spray to prevent sticking during baking.
Slice the Baguettes: Cut each baguette into 1-inch thick slices, cutting through the top but stopping before slicing all the way through the bottom, so the loaf stays intact. If using longer baguettes, trim to fit the 9×13 pan.
Make the Filling: In a bowl, beat the mascarpone cheese with 1 teaspoon of vanilla extract and almond extract until smooth and creamy. Stir in powdered sugar and lemon zest. Gently fold in fresh blueberries and raspberries to combine.
Stuff the Bread: Spoon the prepared berry and mascarpone filling between the baguette slices, carefully spreading the filling into the gaps. Arrange the stuffed baguettes side by side in the prepared baking dish.
Prepare the Custard Mixture: In a large bowl, whisk together the eggs, milk, ½ cup of granulated sugar, ½ teaspoon of cinnamon, and remaining 1 teaspoon of vanilla extract until well combined.
Soak the Bread: Pour the custard mixture evenly over the stuffed baguettes in the pan. Cover the dish and refrigerate overnight or for up to two days to let the bread fully soak up the custard.
Preheat Oven and Add Sugar Topping: When ready to bake, preheat the oven to 350°F (175°C). Remove the French toast from the refrigerator while the oven heats. Mix the remaining ¼ cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the top of the French toast.
Bake the French Toast: Bake uncovered for 30 to 40 minutes, or until the top is golden and puffed, and a knife inserted in the center comes out clean. If the custard is not fully set, cover loosely with foil and bake an additional 5 to 10 minutes until set.
Cool and Serve: Remove from the oven and allow to cool slightly before serving. Serve slices warm with maple syrup for drizzling.

Notes

This dish can be made ahead and refrigerated overnight or up to two days before baking, allowing the flavors to meld nicely.
If assembling the day of, let the stuffed French toast soak in the custard in the fridge for at least one hour before baking.
Use fresh seasonal berries for best flavor and texture; frozen berries can be substituted but may add extra moisture.
For a nut-free option, omit almond extract or substitute with additional vanilla extract.

Nutrition

Serving Size: 1 slice (1/6th of recipe)
Calories: 420
Sugar: 35g
Sodium: 210mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 11g
Cholesterol: 180mg