112 slices
white bread, cut into pieces (best to use a hardier bread such as Italian or Challah, older bread is also good to use)
12 (8oz)
packages mascarpone, scooped out into chunks
12 cups
fresh raspberries, divided
112 eggs,
beaten
12 cups
half and half
1½ cup
maple syrup
12 cups
water
12 cups
sugar
14 tablespoons
cornstarch
13 Tbsp.
butterCoat bottom and sides of 7x11" or 9x13" baking dish with cooking spray (if using the smaller size, bake it much longer due to the depth of the ingredients - - nearly one hour).
1 Place
half of the bread pieces in the dish.
1 Scatter
the chunks of cheese over the bread.
1 Scatter
1 cup of the berries over the mascarpone cheese.
1 Top
with the remaining bread cubes.
1 In
a large bowl whisk together the eggs, milk, and syrup.
1 Pour
over the bread mixture.
1 With
a flat spatula, gently push down the bread so that every piece is soaked in the egg-cream-syrup mixture.
1 Cover
and refrigerate overnight.
1 Preheat
oven to 350 degrees F.
1 Remove
from the refrigerator 30 minutes before baking.
1 Remove
foil and bake 30 minutes or more until puffed up.
1 **
As mentioned above, if using the smaller baking pan size, as I did, the baking time is nearly one hour. I also turned the oven up to 375 during the last half hour of baking.
1 Meanwhile,
in a small saucepan, whisk together the water, sugar, and cornstarch. Bring to a boil over medium high heat or until thickened.
1 Gently
fold in the remaining 1 cup raspberries and the butter.
1 Stir
until the butter melts.
1 Remove
the French toast from the oven and serve immediately with the sauce.
It was sitting on the counter all morning after I decorated it (you know, I got too lazy to put it back in the fridge) and Bellie was like, CAN'T I EAT THAT FOR BREAKFAST
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