Mascarpone Stuffed French Toast Casserole

The most decadent breakfast, this mascarpone stuffed French toast casserole starts with homemade French toast. These mouthwatering slices are then stuffed with a cream cheese, mascarpone, and blueberry filling, covered in a custard mixture, and baked the next day. 

Today, I can’t wait to share with you this super delicious overnight French toast casserole stuffed with mascarpone. It’s a magical dish for Christmas morning. 

I love to make something extra special for Christmas breakfast, and the dish gets bonus points if it can be made ahead of time. If you plan to make this recipe, you will want to start it on December 23rd. 

While that sounds like a long time, I make all of our bread from scratch, so I have to feed the starter and start the bread then. 

I prefer long fermentation for my breads, so I allow the dough to ferment overnight. Then on Christmas Eve, I prepare and assemble the rest of the casserole to bake in the morning.

So while it sounds complex, it makes the joys of Christmas Day even more wonderful since you don’t have to be in the kitchen cooking away while everyone else is enjoying the day. 

You could just make this the night before and use store-bought bread, but the homemade sourdough bread does add an extra touch of depth and richness. The sweetness of the mascarpone filling paired with the tanginess of the long fermented bread is the perfect combination.

I love making this a overnight recipe. It makes the morning super easy. Just pop it in the oven and bake.

It is truly one of those special breakfasts that everyone will love. Perfect for Sunday brunch, a holiday, or any special occasion.

Tips:

• If you don’t have a sourdough starter (you can find out how to make one here) or don’t have time to make the French bread yourself, you can easily use your favorite store-bought loaf.
• To make the French bread more crusty when baking, add a couple of ice cubes to a small baking dish and place under the sheet pan that the bread is baking on.
• Make stuffing the French toast easier by using a spoon or spatula, placing it between the slices to spread them apart, and then using another spoon to fill. 
• Substitute blueberries with any fresh berries: like fresh raspberries and strawberries would also be delicious.
• This could also be made with challah bread, brioche bread, or sandwich bread. Also, a great way to use stale bread.

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French Toast Bake Ingredients:

French Bread: I use homemade. Store-bought will also work. Could also substitute for challah, brioche, or sandwich bread.

Mascarpone 

Cream cheese – Preferably full fat cream cheese.

Vanilla extract – Store-bought or homemade vanilla extract

Maple syrup 

Powdered sugar 

Fresh blueberries

Eggs 

Whole milk – If you don’t have whole milk you could also use a dairy substitute, or mix skim milk with heavy cream.

Sugar

Cinnamon – Could also use pumpkin pie spice for a delicious fall twist.

Tools:

Stand mixer

Baking dish

Whisk

Large bowl

Cookie sheet (for baking the French bread)

Measuring cups and spoons

How To Make Mascarpone Stuffed French Toast Casserole

Make Two Loaves of Sourdough French Bread (optional)

Feed your starter 4-12 hours before starting this recipe. It should be very active and bubbly.

To your mixing bowl, add all of the ingredients. 

Knead in a stand mixer for 5-10 minutes, using the dough hook until stretchy and pulling away from the sides of the bowl. You can tell the dough is ready and the gluten structure has developed properly if it passes the ‘windowpane’ test. To do this, take a small piece of the dough and try to stretch it into a square-like shape. If it stretches thin enough where you can “see through it”, then the gluten formation is adequate.

If it is still breaking apart, then place it back into the stand mixer and knead for a few more minutes.

Place in a large bowl that has been oiled. Cover with plastic wrap, beeswax wrap, or something that is airtight. This prevents that undesirable skin from developing on top.

Place in a warm spot and allow to ferment for 8 to 24 hours.

The next day, it should have at least doubled in size. 

Rise And Bake The Bread

Punch down the dough, place on a lightly floured surface, and divide into two equal parts.

Roll the dough into a flat rectangle (about 1/4 – 1/2 inch thickness) using a rolling pin. Roll up the dough and pinch the seam closed.

Place French bread dough onto a parchment-lined baking sheet.

Cover with a towel and allow to rise until doubled again. This could take a few hours depending on how warm your kitchen is.

Preheat oven to 400. Bake for 25 minutes. 

For a more golden crust, add ice cubes to a pan on the bottom rack of the oven. This helps add moisture and steam to make that golden, crustier crust. 

Allow to cool. Cut each loaf of French bread into 1-inch slices, not cutting all the way through the bottom of loaf.

Grease a 4-quart casserole dish. I used this one from Pioneer Woman. 

Create The Filling: 

In a medium bowl, beat mascarpone, cream cheese, and 1 teaspoon vanilla extract until smooth. 

Beat in maple syrup and powdered sugar until combined. 

Fold in fresh blueberries. 

Place the bread slices side by side into the prepared dish.

Spoon cream cheese mixture between the slices of bread. I found this easiest by taking a spoon or spatula and using it to separate the slices, then use another spoon to add the filling.

In a large bowl whisk together eggs, milk, sugar, vanilla, and cinnamon. Pour the milk mixture over bread. Cover. Chill several hours or overnight.

The Next Morning:

Pre heat oven to 350°F.

Bake uncovered for 40 to 45 minutes or until egg mixture is set and the edges start to turn golden brown.

Allow to cool a few minutes. Top with sifted powdered sugar or a little bit of sugar and serve.

Storage:

Store in an airtight container in the fridge for up to 4 days. Reheat before serving.

Find More Delicious Breakfast Recipes:

• Sourdough Breakfast Strata
• Cranberry French Toast Casserole
• Sourdough Biscuits And Gravy From Scratch
• Breakfast Pizza Recipe With Sourdough Crust
• Sourdough Scones
• Sourdough Bread Pudding

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone

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