Mascarpone and Raspberry French Toast Strata

Nut-free
High-Fiber
Kosher
Low-Fat
Vegetarian / Meatless
Dish type
Breakfast / Brunch
Serves
8
Ready in
1 hour, 20 minutes*

Ingredients

  • 1 tbsp. butter
  • 1/2 cup maple syrup
  • 1 loaf Italian bread, cut into 2-inch cubes
  • 1 cup mascarpone, at room temperature
  • Grated peel of 1 lemon
  • 1 1/4 cups milk, divided
  • 2 pt. raspberries
  • 5 eggs
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tbsp. vanilla extract

Directions

Prep Time
20 minutes*
Cook Time
1 hour
Ready in
1 hour, 20 minutes*
  1. Butter the bottom and sides of an 8x8-inch or 9x13-inch baking dish (depending on the size of the bread loaf). Pour maple syrup into the baking dish in an even layer. Add half the bread cubes, packing them in tightly.
  2. In a small bowl combine mascarpone, lemon peel and ½ cup of the milk; stir until well-combined. Spoon half the mascarpone mixture on the layer of bread. Arrange half the raspberries on top; top with remaining bread cubes.
  3. In a medium bowl whisk together eggs, remaining  cup milk, cinnamon, nutmeg and vanilla; pour over bread cubes. Press bread to allow egg mixture to soak into each piece. Top with the remaining mascarpone mixture and raspberries. Cover with foil; refrigerate overnight.
  4. Preheat oven to 350°F. Bake, covered, 30 minutes. Remove foil and bake 30 minutes more or until golden brown. Drizzle with additional maple syrup, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 389, Calories Fat 120, Total Fat 13g, Saturated Fat 6g, Cholesterol 158mg, Sodium 487mg, Carbohydrate 54g, Protein 12g
Serving Size1
Calories389
Calories Fat120
Calories (fat) extra30
Total Fat13g
Total Fat (extra)21
Saturated Fat6g
Saturated Fat (extra)30
Cholesterol158mg
Cholesterol (extra)53
Sodium487mg
Sodium (extra)20
Potassium269mg
Carbohydrate54g
Carbohydrate (extra)18
Fiber6g
Fiber (extra)27
Sugars19g
Protein12g
Omega30g
Vitamin A507IU
Vitamin A (extra)10
Vitamin C22mg
Vitamin C (extra)37
Iron3mg
Iron (extra)3