Mascarpone Latte Breakfast Casserole

Directions

Coat a 9×13-inch baking dish with cooking spray. Tear the bread into bite-sized pieces, place in the baking dish, and spread into an even layer.

Whisk the eggs, milk, half-and-half, sugar, espresso powder, vanilla, cinnamon and salt together in a large bowl until combined. Pour over the bread and press down slightly on the bread to make sure it absorbs the custard. Cover tightly with plastic wrap or aluminum foil and refrigerate 8 hours or overnight.

Arrange a rack in the middle of the oven and heat to 350˚F. Remove the breakfast casserole from the refrigerator while the oven heats. Uncover and bake until puffed and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for 10 minutes.

Meanwhile, make the topping by stirring the BelGioioso Mascarpone, sugar and vanilla together in a small bowl until combined and slightly lightened in texture.

Scoop the breakfast casserole onto plates. Use a fine-mesh strainer to dust with cocoa powder and serve with the sweetened Mascarpone topping.