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Recipe: Streuseled Blueberry-Mascarpone French Toast

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Streuseled Blueberry-Mascarpone French Toast
Serves 8
This baked French toast layered with a creamy filling dotted with summer-sweet blueberries makes a decadent and impressive breakfast or brunch dish (or even dessert) for a full house of guests. Frost originally created the recipe to be cooked by the piece on the stovetop, but we adapted it to a less labor-intensive oven version. It takes less than 30 minutes to pull together the night before and is ready to pop in the oven in the morning. Lemon and blueberry are a classic pairing, but we also enjoy switching it up with orange zest sometimes. The crunchy graham cracker streusel is a showstopper.
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  1. 7 egg yolks
  2. 3 cups heavy cream
  3. ½ cup white sugar
  4. 1 teaspoon pure vanilla extract
  5. 1 teaspoon cinnamon
  6. 1 ½ pound loaf of sturdy, fairly dense white bread, such as a country white (if loaf is sliced, make sure the slices are around ½-inch thick)
  7. 2 cups mascarpone cheese
  8. 4 ounces cream cheese, at room temperature
  9. ¼ cup light brown sugar, packed
  10. Finely grated zest of two lemons
  11. 3 cups fresh or frozen blueberries
For topping
  1. 6 tablespoons butter, at room temperature
  2. 1/3 cup light brown sugar, packed
  3. 1 cup coarse graham cracker crumbs
  4. ½ cup roughly chopped pecans (optional)
  1. Lightly butter a 9 by 13 baking dish. In a medium bowl, whisk together the egg yolks, cream, white sugar, vanilla extract and cinnamon. Pour half the custard into the prepared baking dish. Cut the bread into 1/2-inch-thick slices if it’s not already sliced, trimming off any hard crusts. Arrange one layer of bread slices, cutting slices as necessary to fit as much bread as you can in the dish.
  2. In a medium bowl with an electric mixer, blend the mascarpone cheese, cream cheese, brown sugar and lemon zest until smooth. Using a spatula, spread the mixture evenly over the layer of bread. Scatter evenly with the blueberries and then make a second layer of bread slices. Press bread down gently but firmly. Pour the remaining custard evenly over the top of the French toast and cover the baking dish tightly with foil. Refrigerate overnight, or for at least 4 hours, weighted down with another pan inset with heavy canned goods.
  3. Preheat the oven to 325 degrees and let the French toast come to room temperature for at least 45 minutes. Bake for 35 minutes covered. While the French toast is baking, mix the topping ingredients together in a small bowl with your fingers until evenly combined. Pull the French toast out of the oven and increase the oven temperature to 375 degrees. Remove the foil and sprinkle the topping evenly over the French toast. Bake for a final 10 minutes until the French toast is puffed and golden. Let French toast sit for at least 20 minutes before serving to allow custard to set. Serve with maple syrup and additional fresh berries if desired.
Adapted from executive sous-chef Christine Frost, The Essex Resort and Spa, Essex
Adapted from executive sous-chef Christine Frost, The Essex Resort and Spa, Essex
Vermont Life Magazine http://vermontlife.com/
Melissa Pasanen

Melissa Pasanen

Contact Melissa Pasanen at mpasanen@aol.com and follow her on Twitter at www.twitter.com/TasteofVermont.

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