Almond-Blueberry Overnight French Toast

I love overnight french toast bakes!!!  This one is similar to this one I made last June.  This new one, though, uses mascarpone cheese instead of cream cheese, and you also add some almonds and almond extract; these changes make it sooo good!!!  I love almond and mascarpone.  I made this one Saturday night and we had it for Sunday brunch the next day.  Even most of the kids liked it.  (PS: I added some frozen raspberries to servings, pic below, to make the pics turn out better- lol!  The kids loved this addition, too.)

Almond-Blueberry Overnight French Toast

adapted from Valerie's Kitchen

1 loaf (12 slices) Texas Toast or thick sliced bread (like Italian or French bread-make croutons with the rest)
8 ounces mascarpone cheese
6 ounces fresh blueberries (or use frozen- don't thaw)
8 eggs
2 cups whole milk
2 tablespoons white sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

For the almond topping:
3 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup sliced almonds
fresh or frozen raspberries, for garnish, optional

1.  Grease a 9x13 baking dish.  Cut slices of bread into 1 inch cubes. Place half of the bread cubes in the prepared baking dish and sprinkle evenly with blueberries. Drop small pieces of mascarpone over the top of the blueberries. Top with remaining bread cubes.

2.  In a medium mixing bowl whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. Pour the mixture evenly over the top of the bread cubes. Cover the dish with plastic wrap and refrigerate overnight.

3. The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees. Combine melted butter, brown sugar, and almonds in a small mixing bowl. Sprinkle evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes or until casserole is golden brown on top. If needed you can broil the top briefly to further brown the crust. Let rest 10 minutes before serving.  Garnish with fresh or frozen raspberries, if desired.  (My almonds were about to burn, so I covered with foil pretty early in.  Can always remove foil the last few minutes.)

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