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).
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| Sorry for the crap photo. |
Raspberry and
Mascarpone French Toast Bake
Ingredients
Casserole:
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
12 eggs
2-cups half and half
½ cup maple syrup
Raspberry Sauce:
1-cup raspberries
1-cup water
1-cup sugar
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.
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| Sisters |
