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

Name: Blueberry French Toast Bake with Lemon Mascarpone Dollop
Ingredients: 5 eggs; 3 cups (750 mL) 2% Ontario milk; 2/3 cup (150 mL) granulated sugar; 2 tsp (10 mL) lemon zest; 1 tsp (5 mL) vanilla; 8 cups (2 L) cubed brioche or egg bread (such as challah); 1 cup (250 mL) fresh or frozen blueberries; 1 cup (250 mL) Ontario mascarpone cheese; 1/2 cup (125 mL) 35% Ontario whipping cream; 1/3 cup (75 mL) icing sugar; 2 tsp (10 mL) lemon zest; 2 tbsp (30 mL) lemon juice

Emily Richards Jun 03 2021

Inspired

1 hr 55 min

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

5 eggs

3 cups (750 mL) 2% Ontario milk Checkbox selected

2/3 cup (150 mL) granulated sugar Checkbox selected

2 tsp (10 mL) lemon zest Checkbox selected

1 tsp (5 mL) vanilla Checkbox selected

8 cups (2 L) cubed brioche or egg bread (such as challah) Checkbox selected

1 cup (250 mL) fresh or frozen blueberries Checkbox selected

Lemon Mascarpone

1 cup (250 mL) Ontario mascarpone cheese Checkbox selected

1/2 cup (125 mL) 35% Ontario whipping cream Checkbox selected

1/3 cup (75 mL) icing sugar Checkbox selected

2 tsp (10 mL) lemon zest Checkbox selected

2 tbsp (30 mL) lemon juice Checkbox selected

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.

Written By

Emily Richards

Chef, Professional Home Economist + Cookbook Author

Highly experienced and well-regarded Professional Home Economist, Emily Richards has an extensive know-how in the Food Industry which is strengthened with her Bachelor of Science, Home Economics specializing in Food and Nutrition from the University of Western Ontario and many years of experience in the food world.

Emily has authored and co-authored many cookbooks and continues to create recipes for notable magazines, newspapers and companies. Emily also appears across the web presenting recipes that are easy to prepare for busy families and enjoy together.

Emily continues to appear across the country presenting recipes, easy cooking and entertaining ideas, always promoting her passion for food and inspiring people to get in their kitchens and cook!

Emily's career has taken her from restaurant and hotel kitchens, Canadian Living Test Kitchen and Food Network cooking shows to media and TV celebrity chef. Throughout this time she has always stayed true to her love of good food and getting people interested in cooking and enjoying great flavours.

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