Blueberry French Toast with Mascarpone and Japanese Milk Bread

Make your brunch bloom. 🌸 This spread from Kyla Malkani, featuring Blueberry French Toast with Mascarpone and Japanese Milk Bread, is the perfect way to welcome the season. Baked in the Signature Petal Braiser, the bread rises beautifully while the custard cooks evenly. Here’s how to make it.

Ingredients (serves 6-8):
Unsalted butter, for the braiser
6 large eggs
3 cups whole milk
⅓ cup sugar
½ teaspoon ground cinnamon
½ teaspoon coarse salt
⅔ cup mascarpone
1 teaspoon vanilla bean paste
Zest of 1 lemon
10 slices Japanese milk bread, cut ½-inch thick
1½ cups fresh blueberries, divided
Confectioners’ sugar, for serving

Instructions:
1. Lightly butter the Signature Petal Braiser. In a bowl, whisk together the eggs, milk, sugar, cinnamon and salt until fully combined. In a second small bowl, mix mascarpone, vanilla bean paste, and the zest of 1 lemon until smooth.

2. Dip each slice of Japanese milk bread into the custard so both sides are lightly coated. Arrange the dipped slices upright in slightly staggered rows across the braiser.

3. Tuck ¾ cup blueberries and small spoonfuls of the mascarpone mixture between the slices of bread. Pour the remaining custard evenly over the casserole. Cover and refrigerate for at least 30 minutes, or overnight. When ready to bake, preheat the oven to 325°F.

4. Scatter the remaining blueberries across the top. Bake for 55–65 minutes, until the custard is set and the tops of the bread slices are lightly golden. Let rest for 10–15 minutes, then dust with confectioners’ sugar before serving.