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Baked Blueberry French Toast with Chocolate Mascarpone Whip Cream

Blueberries. Custard. Whip Cream. Maple Syrup. Heaven in your mouth. This baked french toast recipe will rival your grandma's. 

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people


Blueberry French Toast

  • 3 cups fresh blueberries
  • 6 tbsp maple syrup
  • 4 tsp vanilla
  • 1 tsp lemon zest
  • 1 tbsp lemon juice (I squeezed in half a lemon)
  • 1 loaf french bread
  • 5 egg yolks
  • 1/2 cup full cream
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 2-3 strands saffron
  • 1/4 cup butter, melted (you will use some of this butter to grease the pans)

Chocolate Mascarpone Whip Cream*

  • 1 cup full cream
  • 1 cup mascarpone cheese
  • 1/4 cup sugar (can add more if you like it sweet)
  • 1 tsp vanilla
  • 2 tsp chocolate extract


French Toast

  1. Preheat oven to 350°. In a saucepan, combine 3 cups of blueberries, 4 tbsp maple syrup, 2 tsp vanilla, lemon zest and juice, and ¼ tsp of salt. Cook on medium high heat, stirring frequently until berries begin to soften and release its juices. Cook for about 15 minutes or until the sauce thickens. Remove from heat and transfer to a bowl to cool.

  2. Meanwhile, grease 4 mini springform pans OR ramekin dishes with a paper towel dipped into the melted butter. I find that the ramekin dishes give you smaller more individual sizes than the spring form pans. Cut 2 thick slices of the bread. Cover the bottom of the pan with one layer of bread, ensuring there are no spaces visible.

    Spoon 2-3 tbsp of the berry compote on top of bread spreading it out evenly. Add the other slice of bread over the compote mixture. Repeat with all the cakes and set on a baking sheet while you make the eggs mixture.

  3. In a bowl whisk together the egg yolks, whipping cream, 2 tbsp maple syrup, 2 tsp vanilla, cinnamon, cardamom, saffron, and a ¼ tsp of salt. Slowly pour 1/4 cup of the custard into each pan coating the bread evenly. If there is any remaining custard, divide it evenly amongst the pans. Then pour 1-2 tbsp of melted butter on each cake (spreading it around) and place directly on the oven rack. Cook for 30 minutes.

  4. Once cooked, allow cakes to cool for 10 minutes then remove them from the pans. Serve with the whipped cream and maple syrup. 

Chocolate Mascarpone Whip Cream

  1. While the french toasts are baking, combine the full cream and mascarpone in a medium bowl. Whisk until they are thoroughly mixed. Add the vanilla, chocolate extract, and sugar. Whisk again until combined. 

  2. Transfer the whipped cream into a piping bag fitted with a Wilton 1M tip, or into an airtight container. Refrigerate until ready to use. The whipped cream will keep fresh for 2 days - after that, it won't taste good anymore. 

Recipe Notes

*  You can cut the measurements in half if you want enough for one day. I find that a full cup makes a lot!