Lemon Blueberry Baked French Toast Casserole
There’s something magical about waking up to the aroma of a sweet, comforting breakfast baking in the oven. This Lemon Blueberry Baked French Toast Casserole brings all the best parts of breakfast into one delightful dish. It’s fruity, tangy, slightly crisp on top, and soft in the middle—perfect for brunches, holidays, or lazy weekends.
Why You’ll Love This Recipe
- Make-Ahead Friendly: Assemble the night before and bake it fresh in the morning.
- Bright and Refreshing: The lemon zest and juice add a pop of freshness that balances the richness.
- Crowd-Pleaser: Whether you’re feeding family or friends, this casserole is sure to impress.
- Versatile: Use fresh or frozen blueberries and your favorite bread.
Ingredients
For the Casserole:
- 1 loaf of French bread or brioche, cubed (about 10 cups)
- 1 ½ cups fresh or frozen blueberries
- 8 large eggs
- 2 ½ cups milk (whole or 2%)
- ½ cup heavy cream
- ⅓ cup maple syrup or honey
- Zest of 1 lemon
- Juice of 1 lemon
- 1 ½ tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- Zest of ½ lemon
- ¼ cup cold butter, cubed
Instructions
1. Prepare the Casserole Base
- Lightly grease a 9×13-inch baking dish.
- Spread the cubed bread evenly in the dish.
- Sprinkle the blueberries over the top.
2. Make the Custard
- In a large mixing bowl, whisk together the eggs, milk, cream, maple syrup (or honey), lemon zest, lemon juice, vanilla, cinnamon, and salt.
- Pour the custard mixture evenly over the bread and blueberries. Gently press the bread down to soak.
3. Chill (Optional but Recommended)
- Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
4. Make the Streusel
- In a small bowl, combine the flour, brown sugar, cinnamon, and lemon zest.
- Cut in the cold butter with a fork or pastry cutter until crumbly.
- Store in the fridge until ready to use.
5. Bake the Casserole
- Preheat the oven to 350°F (175°C).
- Sprinkle the streusel topping evenly over the casserole.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 25–30 minutes, until golden and set.
Serving Suggestions
- Serve warm, dusted with powdered sugar and a drizzle of maple syrup.
- Add a dollop of whipped cream or Greek yogurt for extra indulgence.
- Pair it with fresh fruit or a simple green salad for a well-rounded brunch.
Tips and Variations
- Bread Tip: Use day-old bread for better absorption. Brioche or challah makes it extra rich.
- Berry Swap: Try raspberries or strawberries if blueberries aren’t available.
- Add Crunch: Top with sliced almonds or chopped pecans before baking for added texture.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm individual portions in the microwave or oven.
- Freezer-Friendly: You can freeze the unbaked casserole (without streusel) for up to 2 months. Thaw overnight in the fridge before adding topping and baking.
Final Thoughts
This Lemon Blueberry Baked French Toast Casserole is everything a brunch dish should be—simple, vibrant, and indulgently satisfying. It’s a celebration of flavor and texture that turns any morning into a special occasion. Whether you’re hosting a brunch or just want a cozy family breakfast, this recipe is sure to become a favorite.
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