This dish is sweet, smoky, savory, creamy, and delicious. And you can do all of the hard work the night before and then thoughtlessly throw it in the oven in the morning while consuming mass amounts of coffee to come to consciousness.
This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
240g
whole milk
240g
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
115g
mascarpone cheese
63g
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
1 cup
whole milk
1 cup
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
4 ounces
mascarpone cheese
¼ cup
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
Utensils
2 1/2 quart oval baking dish
Medium Bowl
Whisk
Piping Bag with Star Tip
Aluminum Foil
Step 1
Evenly cover the bottom and sides of a 2 ½ quart baking dish with butter.Shingle the bread in the pan and place 1 cup of blueberries in between the slices.
Step 2
In a medium bowl, whisk together milk, cream, eggs, cinnamon, nutmeg, vanilla, and 1 teaspoon salt until combined and smooth. Evenly pour the mixture over the bread. Gently press the bread down to absorb the liquid. Cover the baking dish with plastic wrap and place in refrigerator overnight.
Step 3
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
Step 4
Turn left-hand dial to select BAKE. Select WOODFIRE FLAVOR.Set temperature to 350°F and set time to 1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
Step 5
Remove the prepared French toast dish from the refrigerator and discard the plastic wrap. When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place baking dish on the stone. Close door and select START/STOP to begin cooking.
Step 6
When 40 minutes remain,open door and cover the dish with aluminum foil. Close door to resume cooking.
Step 7
When 10 minutes remain, open door, remove dish from oven and discard foil. Pipe the prepared mascarpone mixture throughout French toast and top with remaining ¼ cup blueberries. Return the dish to the oven and close door to resume cooking.If more time is needed, use the right-hand dial to add more time.
Evenly cover the bottom and sides of a 2 ½ quart baking dish with butter.Shingle the bread in the pan and place 1 cup of blueberries in between the slices.
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
240g
whole milk
240g
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
115g
mascarpone cheese
63g
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
1 cup
whole milk
1 cup
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
4 ounces
mascarpone cheese
¼ cup
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
Step 2 of 7
In a medium bowl, whisk together milk, cream, eggs, cinnamon, nutmeg, vanilla, and 1 teaspoon salt until combined and smooth. Evenly pour the mixture over the bread. Gently press the bread down to absorb the liquid. Cover the baking dish with plastic wrap and place in refrigerator overnight.
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
240g
whole milk
240g
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
115g
mascarpone cheese
63g
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
1 cup
whole milk
1 cup
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
4 ounces
mascarpone cheese
¼ cup
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
Step 3 of 7
Install the Accessory Frame in the bottom level of the unit, then place the Pizza Stone on top.While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
240g
whole milk
240g
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
115g
mascarpone cheese
63g
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
1 cup
whole milk
1 cup
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
4 ounces
mascarpone cheese
¼ cup
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
Step 4 of 7
Turn left-hand dial to select BAKE. Select WOODFIRE FLAVOR.Set temperature to 350°F and set time to 1 hour. Select START/STOP to begin preheating (preheating will take approx. 10 minutes).
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
240g
whole milk
240g
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
115g
mascarpone cheese
63g
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
1 cup
whole milk
1 cup
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
4 ounces
mascarpone cheese
¼ cup
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
Step 5 of 7
Remove the prepared French toast dish from the refrigerator and discard the plastic wrap. When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place baking dish on the stone. Close door and select START/STOP to begin cooking.
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
240g
whole milk
240g
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
115g
mascarpone cheese
63g
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
1 cup
whole milk
1 cup
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
4 ounces
mascarpone cheese
¼ cup
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
Step 6 of 7
When 40 minutes remain,open door and cover the dish with aluminum foil. Close door to resume cooking.
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
240g
whole milk
240g
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
115g
mascarpone cheese
63g
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
1 tablespoon
unsalted butter, room temperature
10 slices
brioche bread (approx. 14 ounces)
1¼ cup
fresh blueberries, divided
1 cup
whole milk
1 cup
heavy cream
6
large eggs
2 teaspoons
ground cinnamon
½ teaspoon
ground nutmeg
2 teaspoons
vanilla extract
1 ½ teaspoons
kosher salt, divided
4 ounces
mascarpone cheese
¼ cup
whole milk ricotta cheese
Zest of ½ lemon
Toppings (optional)
Maple syrup, as desired
Fresh mint leaves, thinly sliced, as desired
Step 7 of 7
When 10 minutes remain, open door, remove dish from oven and discard foil. Pipe the prepared mascarpone mixture throughout French toast and top with remaining ¼ cup blueberries. Return the dish to the oven and close door to resume cooking.If more time is needed, use the right-hand dial to add more time.
