RECIPE: Decadent Mascarpone French Toast Casserole
This French Toast Casserole layers creamy mascarpone, buttery crescent rolls, and a spiced custard, all topped with pecans and candied ginger. Perfect for cozy mornings or hosting a crowd, it’s a recipe you’ll want to savor all season long. Image: Andrea LeTard
Courtesy of Memphian Andrea LeTard, creator of the blog Andrea’s Cooktales, this Mascarpone French Toast Bake is the ultimate cool-weather breakfast casserole. Originally dreamed up during a ski trip using only the ingredients she had on hand, Andrea’s whimsical creation quickly became a crowd-pleasing staple. Now featured in her cookbook Andrea’s Cooktales, this recipe is perfect for any occasion that calls for indulgence without the hassle.
Combining the decadence of creamy mascarpone, buttery crescent rolls, and a rich spiced custard, this dish feels as cozy as it is luxurious. Topped with crunchy pecans, a sprinkle of brown sugar, and the zing of candied ginger, it offers layers of flavor and texture in every bite. Assemble it ahead of time, let it soak overnight, and wake up to a golden, puffed masterpiece that’s guaranteed to impress. Whether you’re hosting a weekend brunch or just treating yourself, this bake is a surefire way to warm up any gathering.
Mascarpone French Toast Bake
Ingredients
Custard
- 8 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 1 dash kosher salt
Filling
- 1 8-oz. container mascarpone cheese room temperature
- 4 tbsp unsalted butter room temperature (plus more butter for greasing)
- ¼ cup honey
- 2 tsp granulated sugar
- 1 tbsp ground cinnamon
- 3 8-oz. cans of crescent rolls
Topping
- 1 cup chopped pecans
- ¼ cup light brown sugar
- 2 tbsp minced candied ginger
Instructions
- In a large bowl, beat together the eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla, and salt until smooth. Set aside.
- In a medium bowl, combine the mascarpone, butter, honey, sugar, and cinnamon until smooth.
- Open the crescent roll cans and separate each dough piece from the other.
- Fill each piece of crescent dough with a large dollop of the mascarpone mixture and roll up the dough.
- Line the rolls in a greased 9x13 baking dish, side by side.
- Pour the egg mixture over the crescent rolls.
- Refrigerate for several hours or overnight, if desired
- When ready to bake, preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, mix together the pecans, brown sugar, and candied ginger, and sprinkle the nut mixture over the top of the crescent rolls.
- Bake for 40-45 minutes, or until puffed and golden.
Nutrition
Liza Graves
As CEO of StyleBlueprint, Liza also regularly writes for SB. Most of her writing is now found in the recipe archives as cooking is her stress relief!