Baked Blueberry French Toast

From Le Creuset:

https://www.lecreuset.com/baked-blueberry--french-toast-with-mascarpone-and-japanese-milk-bread/LCR-3036.html

I made a couple of modifications here, one out of necessity, the others out of preference.

First, the recipe calls for Japanese Milk Bread which I could not easily source, I subbed in croissant bread.

Second, the only spice is 1/2 teaspoon of cinnamon, I added 1/4 teaspoon each of nutmeg and cardamom.

Baked Blueberry French Toast with Mascarpone and Japanese Milk Bread

Cook Time1 hour 30 minutesServing Size6-8

INGREDIENTS Unsalted butter, for the braiser6 large eggs3 cups whole milk⅓ cup sugar½ teaspoon ground cinnamon½ teaspoon coarse salt⅔ cup mascarpone1 teaspoon vanilla bean pasteZest of 1 lemon10 slices Japanese milk bread, cut ½-inch thick1½ cups fresh blueberries, dividedConfectioners’ sugar, for serving

INSTRUCTIONS

Lightly butter the Braiser.

In a bowl, whisk together the eggs, milk, sugar, cinnamon and salt until fully combined.

In a second small bowl, mix mascarpone, vanilla bean paste, and the zest of 1 lemon until smooth.

Dip each slice of Japanese milk bread into the custard so both sides are lightly coated. Arrange the dipped slices upright in slightly staggered rows across the braiser.

Tuck ¾ cup blueberries and small spoonfuls of the mascarpone mixture between the slices of bread. Pour the remaining custard evenly over the casserole. Cover and refrigerate for at least 30 minutes, or overnight.

When ready to bake, preheat the oven to 325°F.

Scatter the remaining blueberries across the top. Bake for 55–65 minutes, until the custard is set and the tops of the bread slices are lightly golden. Let rest for 10–15 minutes, then dust with confectioners’ sugar before serving.