Baked Blueberry Cheesecake French Toast
This decadent brunch dish explodes with flavour from the creamy tang of the mascarpone and cream cheese mix as well as berries baked and bursting with sweeteness.
- 1 loaf challach, cut into 1 inch cubes
- 8 eggs
- 1 cup milk
- 1 cup cream
- 1/4 cup maple syrup
- zest of one lemon
- 1/8 tsp all spice
- 4 oz cream cheese, room temperature
- 4 oz mascarpone cheese
- 1 tbsp confectionary sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 1/2 cups fresh blueberries
Grease a 9x13 baking dish and set aside.
In a large mixing bowl, whisk your eggs, milk, cream, maple syrup, zest, salt and all spice.
In another mixing bowl, mix cream cheese, mscarpone, sugar, vanilla extract and lemon juice.
Add 1/2 of your bread cubest to the baking dish and pour 1/2 egg mixutre over top, being sure to soak all cubes.
Drop dollops of the cheese mix over top of the bread cubes. Sprinkle with half of the blueberries.
Pour the last 1/2 of bread cubes over top, rest of egg mixture and blueberries. Cover the baking dish and refrigerate overnight.
Remove the baking dish from the refrigerator and allow it to sit at room temperature for 300 minutes prior to baking. Preheat the oven to 350 and arrange a rack in the middle of the oven.
Bake in the oven uncovered for 45 - 50 minutes or until puffed and golden brown. Remove from the oven and allow to cool for 10 minutes and then dust with icing sugar and serve.