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Berry and Mascarpone Overnight French Toast

8 Servings Recipe By

Ingredients

  • 8 cups dice French Bread
  • 1 cup Mascarpone Cheese
  • 3 tablespoons Powdered Sugar
  • 1 tablespoon Milk #1
  • 1 teaspoon Lemon Juice
  • 2 cups Blueberries
  • 1 cup dice Strawberries
  • 9 individual Egg
  • 1 1/2 cups Half and Half
  • 1/2 cups Milk #2
  • 3 tablespoons Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoons Salt #1
  • 1/2 teaspoons Cinnamon #1
  • 1/8 teaspoons Pumpkin Pie Spice
  • 1 cup Flour, All-Purpose
  • 3/4 cups Brown Sugar
  • 1 teaspoon Cinnamon #2
  • 1/4 teaspoons Salt #2
  • 1/2 cups Butter
  • 1 cup chop Pecans

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4.5"x3.25" piece
  • 835 Calories
  • 49g Total Fat
  • 21g Sat Fat
  • 1g Trans Fat
  • 337mg Cholesterol
  • 666mg Sodium
  • 81g Total Carb
  • 3g Fiber
  • 36g Total Sugars (Includes 26g Added Sugars)
  • 22g Protein
  • 29 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit The Hungry Housewife for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide half of bread cubes into bottom of indicated number of pans.
  2. In a bowl, mix together mascarpone cheese, powdered sugar, milk #1 and lemon juice.
  3. Place into ziptop bag and snip off end of corner.
  4. Pipe cheese mixture over bread.
  5. Top with blueberries and strawberries.
  6. Top with remaining half of bread.
  7. In a bowl, mix together eggs, half and half, milk #2, sugar, vanilla, salt #1, cinnamon #1 and pumpkin pie spice.
  8. Pour egg mixture evenly over bread and berries in baking pans.
  9. In a bowl, mix together flour, brown sugar, cinnamon #2 and salt #2.
  10. Cut butter into pieces and add to mixture, squishing with hands until the crumbs come together.
  11. Mix in nuts.
  12. Crumble topping over each dish.
  13. Bake at 350F for 30 minutes.
  14. Cover with foil and bake for an additional 30-40 minutes or until the eggs have set.
  15. Allow to cool.
  16. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 30-60 seconds, until heated.

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