This is the perfect brunch entree! I can make it the night before, toss it in the fridge and just bake for 30-40 minutes the next morning. The blue berries are perfectly in season and fresh from Michigan. Add a little mascarpone cheese to the mix and it’s filling, decadent and perfect for guests.
- 1 large loaf of Italian bread (better if it’s a couple days old, more stale and soaks up the eggs better)
- 14 large eggs
- 1/2 or so milk
- splash of vanilla and pinch of cinnamon
- pinch of salt
- pint of blueberries
- 1/2 container of mascarpone cheese
Butter a rectangle baking dish first. Slice the bread into medium thick slices (you need enough for one layer on the bottom of the pan and another for the top). In a large bowl, mix all the eggs with the milk and seasonings.
Layer the bread onto the bottom of the pan. Spread a layer of mascarpone cheese onto the bread and toss the blueberries on top. For the next layer of bread, spread a little bit more mascaropne cheese onto the bottom sides first. Finally, pour the egg mixture slowly and evenly over the bread, trying to cover all the bread. Use a fork or spatula to smoosh the bread down a little bit. Cover and put into the fridge over night to bake in the morning! Bake at 350 for 30-40 minutes.
Notes: This is decadent! Server with a little syrup on top.
Servings: 6 + big brunch servings