Baked Blueberry-Mascarpone French Toast

• 4 cups cubed French bread (about eight 1/2-in. slices)
• 2 cups fresh or frozen blueberries
• 2 cartons (8 ounces each) mascarpone cheese
• 1/2 cup confectioners' sugar
• 10 slices French bread (1 inch thick)
• 8 large eggs
• 2 cups half-and-half cream
• 1 cup whole milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Additional confectioners' sugar
• 1 cup sliced almonds, toasted
• Additional fresh blueberries, optional

1. In a greased 13x9-in. baking dish, layer bread cubes and blueberries. In a small bowl, beat mascarpone cheese and confectioners' sugar until smooth; drop by tablespoonfuls over blueberries. Top with bread slices. In a large bowl, whisk eggs, cream, milk, granulated sugar and vanilla; pour over bread. Refrigerate, covered, overnight.
2. Preheat oven to 350u0b0. Remove French toast from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, 30-40 minutes longer or until puffed and golden and a knife inserted in the center comes out clean.
3. Let stand 10 minutes before serving. Dust with additional confectioners' sugar; sprinkle with almonds. If desired, serve with additional blueberries.

bread, blueberries, cartons, sugar, bread, eggs, cream, milk, sugar, vanilla, sugar, almonds, blueberries

Taken from www.tasteofhome.com/recipes/baked-blueberry-mascarpone-french-toast/ (may not work)