Homemade french bed is sliced and stuffed with a cream cheese, mascarpone, and blueberry filling, covered in a custard mixture, and baked the next day.
Course Breakfast
Cuisine American
Keyword stuffed French toast, stuffed sourdough French toast casserole
Prep Time 30 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 12
Calories 584kcal
Author Lisa Bass
Ingredients
Sourdough French Bread (Makes 2 loaves)
1cupsourdough starter
1 1/4cupswater
2teaspoonsalt
4cupsflour
1tablespoonhoney
2tablespoonsolive oil
Marscapone Filling
8ouncesmascarpone
8ouncescream cheesesoftened
2teaspoonsvanilla
1cupmaple syrup
1cuporganic powdered sugar
2cupsfresh blueberries
Custard
6largeeggs
2cupsmilk
¾cupsugarrapadura, sucanat
2teaspoonscinnamon
Instructions
Prepare and bake sourdough bread
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 bread 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, and it passes the ‘windowpane’ test.
Place in a large bowl that has been oiled. Cover with plastic wrap, beeswax wrap, or something that is airtight.
Place in a warm place and allow to ferment for 8 to 24 hours.
The next day, it should have at least doubled in size.
Punch down the dough, place on a lightly floured surface, and divide into two equal parts.
Roll the dough into a flat rectangle 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. Preheat oven to 400.
Slash top of loaves if desired and bake for 25 minutes.
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 baking dish.
For filling:
In a medium bowl, beat mascarpone, cream cheese, and 1 teaspoon vanilla until smooth.
Beat in maple syrup and powdered sugar until combined.
Fold in blueberries.
Place the bread side by side into the prepared dish.
Spoon filling between slices.
In a large bowl whisk together eggs, milk, sugar, vanilla, and cinnamon. Pour over bread. Cover. Chill several hours or overnight.
The morning of:
Preheat oven to 350°F.
Bake uncovered for 40 to 45 minutes or until egg mixture is set.
Allow to cool a few minutes.
Top with sifted powdered sugar and serve.
Notes
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 the bread is baking on.
Substitute blueberries with raspberries or strawberries for a yummy variety.