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A delicious Blueberry Lemon French Toast Casserole, baked to golden perfection

Blueberry Lemon French Toast Casserole

This delightful casserole brings together the sweet and tart flavors of blueberry and lemon in a crowd-pleasing French toast bake, perfect for breakfast or brunch. Prepare it the night before for an easy morning meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf (13-16 oz) challah or brioche bread day-old is best, cut into 1-inch cubes
  • 8 large eggs
  • 2 cups whole milk or half-and-half for a richer texture
  • ½ cup granulated sugar
  • 2 tablespoons lemon zest from 2 medium lemons
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups fresh blueberries frozen can be used, do not thaw
Optional Toppings
  • 2 tablespoons unsalted butter, melted
  • Powdered sugar for dusting
  • Maple syrup for serving

Equipment

  • 9x13-inch baking dish
  • Large bowl
  • Whisk
  • Spatula
  • Plastic wrap
  • Aluminum foil

Method
 

Preparation
  1. Grease a 9x13-inch baking dish and arrange the 1-inch bread cubes evenly.
  2. In a large bowl, whisk together the eggs, milk, sugar, lemon zest, vanilla, cinnamon, and salt until smooth.
  3. Pour the egg mixture over the bread, gently pressing to ensure all pieces are moistened and absorb the liquid.
  4. Evenly sprinkle the fresh blueberries over the soaked bread.
Chilling & Baking
  1. Cover and refrigerate for at least 4 hours or overnight; if short on time, soak for a minimum of 30 minutes.
  2. Preheat oven to 375°F (190°C) and let the casserole sit at room temperature for 15-20 minutes.
  3. Optionally, drizzle melted butter over the top of the casserole before baking for a crispier crust.
  4. Bake for 45-55 minutes until golden brown, puffed, and a knife inserted into the center comes out clean; tent with foil if browning too quickly.
Serving
  1. Let the casserole rest for 5-10 minutes, then dust with powdered sugar and serve warm with maple syrup.

Notes

For an even richer flavor, use half-and-half instead of whole milk in the custard. If using very fresh bread, lightly toast it before assembling the casserole to prevent a soggy texture. This casserole is perfect for meal prepping as it can be assembled the night before. Leftovers can be reheated in the oven or microwave.