Blueberry and Mascarpone French Toast Casserole

Ingredients

2-3 (8 oz.) French baguettes

8 oz. mascarpone, room temperature

2 tsp. vanilla

2 cups powdered sugar

2 cups fresh blueberries

6 eggs

2 cups milk

3/4 cup granulated sugar

1-1/2 tsp. cinnamon

Directions

Grease a 3-quart baking dish. Cut baguettes into 1-inch slices, but not cutting through the bottom of the loaf.
Beat mascarpone and 1 tsp. vanilla until smooth. Add powdered sugar and mix until smooth and blended. Fold in blueberries.
Arrange baguettes side by side in dish. Spoon blueberry mixture in between slices of baguette.
In a large bowl, whisk together eggs, milk, 1/2 tsp. cinnamon, remaining vanilla and 1/2 cup sugar.
Pour mixture over bread. Cover and chill overnight.
Preheat oven to 350 degrees F. Combine remaining sugar and cinnamon and sprinkle over bread.
Bake 40-45 minutes uncovered until egg is set. Cover with foil at the end of baking, if needed, to keep dish from over browning.

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