January 24, 2024

Lemon Blueberry Baked French Toast Casserole

There’s something magical about waking up to the scent of a sweet and citrusy breakfast baking in the oven. Lemon Blueberry Baked French Toast Casserole combines the tangy brightness of lemons with the juicy sweetness of blueberries for a breakfast or brunch dish that’s both comforting and elegant. Whether you’re hosting a weekend gathering or simply treating your family, this casserole is a delightful way to start the day.

Why You’ll Love This Casserole

Make-Ahead Friendly: Prep it the night before for an effortless morning.
Bursting with Flavor: The combination of fresh lemons and blueberries brings a refreshing twist to traditional French toast.

Perfect for Gatherings: Serves a crowd without much hassle.
Customizable: Swap out blueberries for raspberries or use a dairy-free milk to suit dietary needs.

Ingredients

For the Casserole:

1 loaf of day-old brioche or challah bread, cubed (about 8 cups)

1 cup fresh or frozen blueberries
6 large eggs
2 cups whole milk (or substitute with almond or oat milk)

1 cup heavy cream
1/3 cup granulated sugar
1/4 cup brown sugar

Zest of 1 lemon
2 tsp pure vanilla extract
1/2 tsp ground cinnamon (optional)

Pinch of salt

For the Topping:

1/2 cup all-purpose flour
1/3 cup brown sugar

1/4 cup unsalted butter, cold and cubed
1/4 tsp ground cinnamon

For Serving:

Powdered sugar

Maple syrup
Fresh blueberries and lemon slices (optional)

Instructions

1. Prepare the Bread and Fruit:

Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the cubed bread evenly in the dish. Sprinkle blueberries over the bread, ensuring an even distribution.

2. Make the Custard:

In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, lemon zest, vanilla extract, cinnamon (if using), and salt. Pour the mixture evenly over the bread and blueberries, pressing the bread gently to ensure it absorbs the custard.

3. Chill (Optional):

Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

4. Make the Topping:

In a medium bowl, combine the flour, brown sugar, cinnamon, and cold butter. Use your fingers or a pastry cutter to mix until the topping resembles coarse crumbs. Store in the refrigerator until ready to use.

5. Bake:

Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and sprinkle the crumb topping evenly over the surface. Bake uncovered for 45-55 minutes, or until the top is golden and the custard is set.

6. Serve:

Let the casserole cool for 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup. Garnish with fresh blueberries and lemon slices if desired.

Tips for Success

Day-Old Bread: Using slightly stale bread helps it soak up the custard without becoming too soggy.

Customize the Flavor: Add a splash of almond extract or swap lemon zest for orange zest for a new twist.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.