Baked Blueberry-Mascarpone French Toast

Ingredients: For the French Toast: – 1 loaf of French bread, preferably day-old, cut into 1-inch slice – 6 large egg – 1 cup whole milk – 1/2 cup heavy cream

– 1/4 cup granulated sugar – 1 teaspoon vanilla extract – 1/2 teaspoon ground cinnamon – Pinch of salt

For the Blueberry Compote: – 2 cups fresh or frozen blueberrie – 1/4 cup granulated sugar – 1 tablespoon lemon juice – Zest of 1 lemon

For the Mascarpone Filling: – 8 ounces mascarpone cheese, softened – 1/4 cup powdered sugar – 1 teaspoon vanilla extract

For Serving: – Maple syrup – Fresh blueberrie – Powdered sugar, for dusting

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish. Prepare the French Toast: – Arrange sliced French bread in the baking dish.

– In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt. – Pour the egg mixture over the bread, ensuring it's soaked.

Make the Blueberry Compote: – Combine blueberries, sugar, lemon juice, and zest in a saucepan. – Cook over medium heat for 8-10 minutes until thickened.

Prepare the Mascarpone Filling: – Beat mascarpone cheese, powdered sugar, and vanilla extract until smooth.

Assemble: – Dollop mascarpone filling over soaked bread. – Spoon blueberry compote over the filling.

Bake: – Bake for 30-35 minutes until golden brown and set.

Serve: – Let cool briefly, then cut into squares. – Serve warm with maple syrup, fresh blueberries, and powdered sugar.