Blueberry Almond French Toast Bake

The perfect indulgence for a special day. Thank you Valerie's Kitchen

1 loaf (12 slices) Texas Toast or thick sliced bread
8 ounces mascarpone cheese
6 ounces fresh blueberries
8  eggs
2 cups whole milk
2 tablespoons white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

For the almond topping:
3 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup sliced almonds

• Preheat oven to 350 degrees and coat a 9 x 13 inch baking dish with non-stick cooking spray.
• Cut slices of bread into 1 inch cubes. 
• Place half of the bread cubes in the prepared baking dish and sprinkle evenly with blueberries. 
• Drop small pieces of mascarpone over the top of the blueberries. 
• Top with remaining bread cubes.
• In a medium mixing bowl whisk together eggs, milk, sugar, vanilla extract, almond extract, cinnamon, and nutmeg until well combined. 
• Pour the mixture evenly over the top of the bread cubes. 
• Cover the dish with plastic wrap and refrigerate overnight.
• The next morning, remove the casserole from the refrigerator and allow the dish to sit on the counter while you preheat the oven to 350 degrees. 
• Combine melted butter, brown sugar, and almonds in a small mixing bowl. 
• Sprinkle evenly over the top of the casserole and bake, uncovered, 40 to 45 minutes or until casserole is golden brown on top. 
•  If needed you can broil the top briefly to further brown the crust. 
• Let rest 10 minutes before serving.