Three small pink bowls of blueberry french toast bake with a dollop of lemon mascarpone on top next to some blueberries, forks, and a small white bowl containing mascarpone with a spoon in it.

Blueberry French Toast Bake with Lemon Mascarpone Dollop

Inspired
Serving Time Icon 1 hr 55 min
Serves Number Icon Serves 8

Made with local, Ontario mascarpone, these individual decadent French toast bakes are perfect for brunch or as a tasty treat for the family - or yourself! They taste as good as they look, and with each bite you’ll experience zesty, fruity pops of flavour that’ll have you reaching for more. Look for brioche or egg bread at your local bakery or the bakery aisle at your nearest grocery store.

Prep 15 min

Cook 40 min

Chill 1 HR

Ingredients

Lemon Mascarpone

Method

Step 1

In a large bowl, whisk together eggs, milk, sugar, lemon zest and vanilla. Stir in bread to coat well. Cover and refrigerate for at least 1 hour or up to 8 hours.


Step 2

Preheat oven to 375°F (190°C).


Step 3

Lightly butter eight 1 cup (250 mL) oven proof ramekins and place on baking sheet; set aside. Stir blueberries into bread mixture and divide evenly into prepared ramekins.


Step 4

Bake ramekins for about 40 minutes or until golden, puffed and knife inserted in centre comes out clean. Let cool slightly. (They will deflate slightly as they cool.)


Step 5

Lemon Mascarpone:

Meanwhile, in a bowl, beat together mascarpone, cream and icing sugar with lemon zest and juice until combined.

Add a generous dollop to top of each ramekin when ready to serve.

Emily Richards photo
Written By

Emily Richards

Professional Home Economist + Cookbook Author

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