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Flavorful Red White and Blue Stuffed French Toast Casserole

red white and blue stuffed french toast casserole - featured image
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A cozy and celebratory French toast casserole layered with mascarpone cheese and fresh red, white, and blue berries, perfect for patriotic brunches and slow summer mornings.

Ingredients

Scale
  • Thick slices of brioche or challah bread (about 1-inch thick, slightly stale if possible)
  • 8 ounces mascarpone cheese
  • 6 large eggs, room temperature
  • 2 ½ cups whole milk (can substitute almond or oat milk)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar
  • Fresh strawberries, sliced thin
  • Fresh blueberries, whole
  • Fresh raspberries (optional)
  • Powdered sugar for dusting
  • Unsalted butter, melted (for greasing the baking dish)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish to prevent sticking and set aside.
  2. Slice brioche or challah bread into 1-inch thick slices. Use slightly stale bread for best custard absorption.
  3. In a large bowl, whisk together 6 large eggs, 2 ½ cups whole milk, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, and 3 tablespoons granulated sugar until smooth but not frothy.
  4. In a small bowl, soften 8 ounces mascarpone cheese with a spatula until spreadable but not runny.
  5. Lay half of the bread slices in a single layer in the baking dish. Spread a thin layer of mascarpone on each slice, then scatter sliced strawberries and some blueberries over the cheese.
  6. Top with the remaining bread slices, pressing lightly to sandwich the filling.
  7. Pour the custard evenly over the assembled casserole and let soak for about 10 minutes, pressing gently to help absorption without making it soggy.
  8. Bake in the preheated oven for 45-50 minutes until the top is golden brown and slightly crisp. If browning too fast, tent loosely with foil halfway through baking.
  9. Remove from oven and let rest for 10 minutes. Dust with powdered sugar and serve warm, optionally topped with extra fresh berries or maple syrup.

Notes

Use slightly stale brioche or challah bread for best custard absorption. Do not over-soak the bread to avoid sogginess. Tent with foil if the top browns too quickly. Let rest 10 minutes before serving. Frozen berries can be used if thawed and drained well. For dairy-free, substitute milk and mascarpone with plant-based alternatives.

Nutrition

Keywords: French toast casserole, patriotic brunch, red white and blue, mascarpone, berry casserole, brunch recipe, summer breakfast

Find it online: https://bitematrix.com/flavorful-red-white-and-blue-stuffed-french-toast-casserole-recipe-perfect-for-patriotic-brunch/