Stuffed Sourdough French Toast Casserole

side view of two baking dishes of stuffed French toast casserole with blueberries

4.66 from 20 votes

Stuffed Sourdough French Toast Casserole

Homemade french bed is sliced and stuffed with a cream cheese, mascarpone, and blueberry filling, covered in a custard mixture, and baked the next day.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Breakfast

Cuisine: American

Keyword: stuffed French toast, stuffed sourdough French toast casserole

Servings:

Author: Lisa Bass

Ingredients

Sourdough French Bread (Makes 2 loaves)

1 cup sourdough starter
1 1/4 cups water
2 teaspoon salt
4 cups flour
1 tablespoon honey
2 tablespoons olive oil

Marscapone Filling

8 ounces mascarpone
8 ounces cream cheese softened
2 teaspoons vanilla
1 cup maple syrup
1 cup organic powdered sugar
2 cups fresh blueberries

Custard

6 large eggs
2 cups milk
¾ cup sugar rapadura, sucanat
2 teaspoons cinnamon

Instructions

Prepare and bake sourdough bread

Feed your starter 4-12 hours before starting this recipe. It should be very active and bubbly.
To your mixing bowl, add all of the bread ingredients.
Knead in a stand mixer for 5-10 minutes using the dough hook until stretchy and pulling away from the sides of the bowl, and it passes the ‘windowpane’ test.
Place in a large bowl that has been oiled. Cover with plastic wrap, beeswax wrap, or something that is airtight.
Place in a warm place and allow to ferment for 8 to 24 hours.
The next day, it should have at least doubled in size.
Punch down the dough, place on a lightly floured surface, and divide into two equal parts.
Roll the dough into a flat rectangle using a rolling pin. Roll up the dough and pinch the seam closed.
Place French bread dough onto a parchment-lined baking sheet.
Cover with a towel and allow to rise until doubled again.
Preheat oven to 400.
Slash top of loaves if desired and bake for 25 minutes.
Allow to cool.
Cut each loaf of French bread into 1-inch slices, not cutting all the way through the bottom of loaf.
Grease a 4-quart baking dish.

For filling:

In a medium bowl, beat mascarpone, cream cheese, and 1 teaspoon vanilla until smooth.
Beat in maple syrup and powdered sugar until combined.
Fold in blueberries.
Place the bread side by side into the prepared dish.
Spoon filling between slices.
In a large bowl whisk together eggs, milk, sugar, vanilla, and cinnamon. Pour over bread. Cover. Chill several hours or overnight.

The morning of:

Preheat oven to 350°F.
Bake uncovered for 40 to 45 minutes or until egg mixture is set.
Allow to cool a few minutes.
Top with sifted powdered sugar and serve.

Notes

If you don’t have a sourdough starter (you can find out how to make one here) or don’t have time to make the French bread yourself, you can easily use your favorite store-bought loaf.
To make the French bread more crusty when baking, add a couple of ice cubes to a small baking dish and place under the sheet pan the bread is baking on.
Substitute blueberries with raspberries or strawberries for a yummy variety.

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