Instructions

Chocolate Blueberry Bread:

1. Preheat oven to 325 degrees F.
2. Grease a 9 by 5-inch loaf pan with melted butter and sprinkle with a dash of flour.
3. In a large bowl whisk the dry ingredients: flour, salt, baking powder and cocoa.
4. In the bowl of an electric mixer whisk eggs and sugar until light in color and fully combined. Whisk in the mascarpone cheese. Make sure to scrape the sides of the bowl with a spatula as needed.
5. Reduce speed to low and add the flour mixture alternating with the heavy cream. Whisk until combined.
6. Gently, using a spatula fold in the blueberries. Spoon the batter evenly into the prepared pan.
7. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 20 minutes. If needed, shield the bread with aluminum foil to prevent excess browning.
8. Remove from oven and let the bread cool in the pan for 10 minutes, before removing from pan and transferring to a wire rack to cool completely.

French Toast:

1. Whisk together the eggs, milk and pinch of salt and transfer to a bowl large enough to dip the bread slices in.
2. In another bowl place the cinnamon sugar to have it on hand.
3. Place a medium pan over medium heat and add half of the butter to melt.
4. Submerge each bread slice into the egg mixture, remove and let the excess egg mixture to drip off. Make sure you don't soak the bread into the egg mixture too much, it should be just coated to create a golden shell.
5. Place 2 slices at a time in the pan and cook until golden brown on each side, 1½ minutes.
6. Add the remaining of the butter to the pan and repeat with the remaining 2 slices of bread.
7. Serve with fresh blueberries, Nutella and a drizzle of honey.