Baked Blueberry French Toast with Mascarpone and Japanese Milk Bread

This baked French toast adds a few thoughtful twists to a classic brunch dish. Japanese milk bread creates an especially soft, pillowy texture, while pockets of lemon-scented mascarpone add richness throughout the casserole.

The slices are dipped in cinnamon custard and arranged upright in the braiser, creating a staggered pattern that allows the custard, blueberries, and mascarpone to settle between the slices as it bakes. The depth of the Signature Petal Braiser is especially well suited for this style of casserole, giving the bread enough height to stand upright while still allowing the custard to bake evenly throughout.

Recipe provided by Kyla Malkani

Unsalted butter, for the braiser

6 large eggs

3 cups whole milk

⅓ cup sugar

½ teaspoon ground cinnamon

½ teaspoon coarse salt

⅔ cup mascarpone

1 teaspoon vanilla bean paste

Zest of 1 lemon

10 slices Japanese milk bread, cut ½-inch thick

1½ cups fresh blueberries, divided

Confectioners’ sugar, for serving

Lightly butter the Signature Petal 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.