Here is the third and final installment of the Breakfast casserole recipes from my mother's birthday brunch.
This is the sweet one. Perfect for my mother who has developed a bit of sweet tooth as she has gotten older (haven't we all).
|Sorry for the crap photo.|
Raspberry and Mascarpone French Toast Bake
12 slices of Italian or French bread cut into pieces (Leave out over night to dry out)
2 (8 oz) containers of mascarpone
1-cup fresh raspberries
2-cups half and half
½ cup maple syrup
2 TBL cornstarch
3 TBL butter
Spray the bottom and sides of a 9x12 baking dish (can also use large oval Corning Ware casserole dish).
Add half of the bread to the baking dish. Scatter chunks of mascarpone over the bread. Scatter 1 cup of raspberries over the mascarpone. Top with the remaining bread cubes.
In a large bowl whisk together the eggs, half and half and syrup. Pour over bread mixture. Cover securely with plastic wrap and refrigerate overnight.
For the sauce: In a small saucepan, whisk together the water sugar and cornstarch. Bring to a boil over medium heat until sugar dissolves and mixture thickens. Gently fold in 1 cup of raspberries and butter. Stir gently until butter melts. Can be made the morning of or the day before. If you make it the day before, just store in the refrigerator and reheat in the morning.
Remove casserole from the refrigerator 30 minutes prior to baking. Pre-heat oven to 350 degrees. Remove cover and bake for 30-40 minutes until puffed up and brown.
Serve with sauce or warm maple syrup. Both work well with this dish.
And I'm adding this photo of mom and her sister...just because.