blueberry & lemon french toast casserole
Contributed by: Linda Neal Scrumptious overnight French toast casserole with a custardy, blueberry filling. Made with cream cheese and lemon for additional creaminess and brightness.
No Image
prep time
20 Min
cook time
3 Hr 15 Min
method
Bake
yield
6 to 8
Ingredients
- - butter, for greasing
- 6 large eggs
- 1 1/2 cups whole milk
- 1/4 cup heavy cream
- 4 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons lemon zest, grated
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 16 ounces loaf challah bread, torm or cut into 1 1/2 inch chuncks or any egg-y bread
- 2 1/2 cups blueberries
- - powdered sugar, for serving
- - maple syrup, for serving
How To Make blueberry & lemon french toast casserole
-
Step 1Butter a 9" x 13" baking dish.
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Step 2In a large bowl, beat together eggs, milk, cream, sugar, lemon zest, vanilla and salt. The batter will be slightly lumpy from the cream cheese.
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Step 3Add bread to the buttered baking dish and pour egg mixture over the top. Press the bread top to make sure it is fully absorbing the liquid. Sir in blueberries. Cover with foil. Refrigerate at least two hours or overnight.
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Step 4Remove casserole from the fridge and sit at room temperature for 25 minutes before baking. Heat over to 350 degrees F.
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Step 5Bake, covered with foil, for 30 minutes. Uncover and bake for 20 minutes more. Serve sprinkled with powered sugar and with lots of maple syrup.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Keyword:
#Meatless Monday
Keyword:
#lent
Method:
Bake
Culture:
American
Ingredient:
Eggs
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