A Special Breakfast for Lazy Mornings
This recipe is for a slow, lazy morning. It is called Mascarpone Stuffed Sourdough French Toast Bake. It sounds fancy, I know. But it is just a warm, sweet bread pudding.
You put it together the night before. In the morning, you just pop it in the oven. The whole house will smell like cinnamon and sugar. Doesn’t that sound like a good way to wake up?
The Heart of It: The Sourdough Bread
This dish starts with good bread. I like to use my own sourdough. Making bread is like having a pet. You have to feed the starter. It bubbles and grows. I love watching it.
Using your own bread makes the meal special. It is a little act of love. You can also buy a loaf from the store. That is perfectly fine, too. What is your favorite kind of bread to use for French toast?
The Sweet, Surprise Filling
Now for the best part. The filling! You mix mascarpone and cream cheese. They are both soft and creamy. Then you add maple syrup and little blueberries.
You tuck this sweet cheese between the bread slices. When it bakes, it gets all melty. Every bite has a little blueberry surprise. Fun fact: The word ‘mascarpone’ comes from Italy. It means “to beat or whip.” That makes sense, doesn’t it?
A Little Story About My Grandson
My grandson Leo does not like “lumpy” things. One time, I made this without telling him about the blueberries. He took one bite and his eyes got wide.
“Grandma,” he said. “This is the best French toast ever!” He did not mind the “lumps” one bit. I still laugh at that. It matters because sometimes a happy surprise can change your mind.
Why This Dish is More Than Food
This recipe is not just about eating. It is about taking your time. You prepare it slowly, with care. Then you share it with people you love.
That is why this matters. A shared meal can turn a normal morning into a little celebration. It creates a warm feeling that lasts all day. Do you have a special breakfast your family loves?
Your Turn in the Kitchen
Are you ready to try this? It is easier than it looks. The hardest part is waiting for it to bake. The smell will drive you crazy!
If you make it, tell me what you think. Did you use a different fruit? Maybe some raspberries? I would love to hear about your kitchen adventures.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough starter | 1 cup | |
| Water | 1 1/4 cups | |
| Salt | 2 teaspoons | |
| Flour | 4 cups | |
| Honey | 1 tablespoon | |
| Olive oil | 2 tablespoons | |
| Mascarpone | 8 ounces | |
| Cream cheese | 8 ounces | softened |
| Vanilla | 2 teaspoons | divided |
| Maple syrup | 1 cup | |
| Powdered sugar | 1 cup | organic |
| Fresh blueberries | 2 cups | |
| Eggs | 6 large | |
| Milk | 2 cups | |
| Sugar | 3/4 cup | or rapadura/sucanat |
| Cinnamon | 2 teaspoons |
My Magical Mascarpone Stuffed French Toast Bake
Oh, this recipe brings back such lovely memories. I first made it for my grandchildren on a snowy morning. The whole house smelled like a cozy bakery. It’s a bit of a project, but so worth it. Let’s get our hands busy, shall we?
Ingredients
- Sourdough starter
- Water
- Salt
- Flour
- Honey
- Oil
- Mascarpone cheese
- Cream cheese
- Vanilla extract
- Maple syrup
- Powdered sugar
- Blueberries
- Eggs
- Milk
- Sugar
- Cinnamon
Instructions
Step 1: First, we make our sourdough bread. Mix your bubbly starter with water, salt, flour, honey, and oil. Knead it until the dough feels stretchy and smooth. I love watching it come together in the bowl. It feels like magic every single time.
Step 2: Let the dough rest in a warm spot. It needs a long, cozy nap to grow. This can take a whole day, so be patient. I always cover mine with my favorite red checkered cloth. Seeing it double in size makes me so happy.
Step 3: The next day, gently punch the air out of the dough. Then, shape it into two long loaves. Place them on a baking sheet and let them rise again. (My hard-learned tip: put ice cubes in a pan in the oven. It makes the crust wonderfully crackly!)
Step 4: While the bread bakes, let’s make the filling. Beat the mascarpone and cream cheese together until smooth. Add the vanilla, maple syrup, and powdered sugar. Doesn’t that smell amazing? Finally, gently fold in those beautiful blueberries.
Step 5: Now, slice your cooled bread, but don’t cut all the way through. Spoon that lovely cream cheese filling between every slice. In another bowl, whisk the eggs, milk, sugar, and cinnamon. Pour this custard all over the bread, letting it soak in.
Step 6: Cover the dish and put it in the fridge. It needs to rest overnight. This wait is the hardest part, I think. In the morning, just pop it in the oven. Soon, you’ll have a golden, puffy breakfast. What’s your favorite cozy breakfast memory? Share below!
Cook Time: 40-45 minutes
Total Time: Overnight + 45 minutes
Yield: 8-10 servings
Category: Breakfast, Brunch
Three Tasty Twists to Try
This recipe is like a dear friend. It’s wonderful to visit again and again. But sometimes, it’s fun to dress it up in new ways. Here are a few ideas to make it your own.
Lemon Berry Sunshine: Add the zest of one lemon to the mascarpone filling. It makes the blueberries taste even brighter and sweeter. A little sunshine in every bite.
Chocolate Chip Dream: Swap the blueberries for a cup of dark chocolate chips. It turns this bake into a decadent dessert. My grandson thinks this is the best version.
Apple Cinnamon Spice: Replace the blueberries with finely chopped apples. Toss them with a little extra cinnamon first. It tastes like a warm apple pie for breakfast.
Which one would you try first? Comment below!
Serving Your Masterpiece
Taking that golden bake out of the oven is a proud moment. Let it sit for just a few minutes. Then, dust the top with a snowy sprinkle of powdered sugar. I still laugh at how my husband always tries to sneak a bite too soon.
For a real feast, serve a slice with extra maple syrup and crispy bacon on the side. A big bowl of fresh berries looks so pretty next to it. To drink, a cold glass of milk is perfect for the kids. For the grown-ups, a hot cup of strong coffee with cream is just the thing.
Which would you choose tonight?
Keeping Your French Toast Bake Happy
This bake is wonderful the next day. Let it cool completely first. Then cover it tightly and put it in the fridge. It will be good for about three days. You can also freeze it for a later treat. Wrap slices in plastic wrap and then in foil. This keeps the frost away.
To reheat, just warm slices in the toaster oven. The oven works too. I once microwaved it and it got soggy. A little time in a hot oven makes it perfect again. Making a double batch is a great idea. You can have a cozy breakfast ready any day.
This matters because good food should never be wasted. A ready-made breakfast makes busy mornings feel calm. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your bread soggy in the middle? The oven might not be hot enough. Always let it preheat fully. I remember when my first bake was too wet. I learned to check the oven’s temperature with a thermometer.
Is the filling leaking out? Do not overfill the bread slices. A gentle spoonful between each slice is plenty. Is the top browning too fast? Just lay a piece of foil over it. This stops the top from burning.
Fixing small problems builds your cooking confidence. It also makes the final flavor so much better. A perfectly baked dish is a joy to eat. Which of these problems have you run into before?
Your Quick Questions Answered
Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free bread. A sturdy loaf works best.
Q: How far ahead can I prepare it? A: Assemble it the night before. This saves you time in the morning.
Q: What can I use instead of mascarpone? A: More cream cheese works just fine. The taste will be a little different.
Q: Can I make a smaller portion? A: Absolutely. Just cut all the ingredients in half. Use a smaller baking dish.
Q: Is the sourdough bread optional? A: Of course! Any sturdy, day-old bread from the store is great. Fun fact: Stale bread soaks up the custard better than fresh bread! Which tip will you try first?
A Note From My Kitchen to Yours
I hope this recipe brings warmth to your home. It is one of my favorites for a slow weekend. The smell of cinnamon baking is pure happiness.
I would love to see your creation. Sharing food is a way of sharing love. Have you tried this recipe? Tag us on Pinterest! I always look for your pictures.
Happy cooking! —Elowen Thorn.
Mascarpone Stuffed Sourdough French Toast Bake
Description
A decadent and make-ahead breakfast casserole featuring homemade sourdough bread stuffed with a sweet mascarpone and blueberry filling, soaked in a rich cinnamon custard.
Ingredients
Sourdough French Bread (Makes 2 loaves)
Mascarpone Filling
Custard
Instructions
- Feed your starter 4-12 hours before starting this recipe. It should be very active and bubbly.
- To your mixing bowl, add all of the bread ingredients.
- Knead in a stand mixer for 5-10 minutes, using the dough hook until stretchy and pulling away from the sides of the bowl. The dough is ready if it passes the ‘windowpane’ test.
- Place in a large oiled bowl and cover with an airtight wrap.
- Place in a warm spot and allow to ferment for 8 to 24 hours, or until it has at least doubled in size.
- The next day, punch down the dough, place on a lightly floured surface, and divide into two equal parts.
- Roll each part of dough into a flat rectangle using a rolling pin. Roll up the dough and pinch the seam closed.
- Place French bread dough onto a parchment-lined baking sheet.
- Cover with a towel and allow to rise until doubled again.
- Preheat oven to 400°F.
- Slash the top of the loaves if desired and bake for 25 minutes. For a crustier crust, add ice cubes to a pan on the bottom rack of the oven.
- Allow the bread to cool.
- Cut each loaf of French bread into 1-inch slices, not cutting all the way through the bottom of the loaf.
- Grease a 4-quart baking dish.
- In a medium bowl, beat mascarpone, cream cheese, and 1 teaspoon vanilla extract until smooth.
- Beat in maple syrup and powdered sugar until combined.
- Fold in fresh blueberries.
- Place the bread slices side by side into the prepared dish.
- Spoon the cream cheese mixture between the slices of bread.
- In a large bowl, whisk together eggs, milk, sugar, the remaining vanilla, and cinnamon.
- Pour the milk mixture over the bread.
- Cover and chill several hours or overnight.
- Preheat oven to 350°F.
- Bake the casserole uncovered for 40 to 45 minutes or until the egg mixture is set and the edges start to turn golden brown.
- Allow to cool a few minutes.
- Top with sifted powdered sugar and serve.
Make Two Loaves of Sourdough French Bread (optional)
Create The Filling
Assemble The Casserole
The Next Morning
Notes
- For a quicker version, you can use store-bought sourdough bread. The long chilling time is essential for the bread to fully absorb the custard.