Blueberry & Lemon French Toast Casserole

Blueberry & Lemon French Toast Casserole

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Cindy McLaughlin

By
@GrammiMac

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6 to 8
Prep:
20 Min
Cook:
3 Hr 15 Min
Method:
Bake

Ingredients

  • ·
    butter, for greasing
  • 6 large
    eggs
  • 1 1/2 c
    whole milk
  • 1/4 c
    heavy cream
  • 4 oz
    cream cheese, room temperature
  • 1/2 c
    granulated sugar
  • 2 tsp
    lemon zest, grated
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    kosher salt
  • 16 oz
    loaf challah bread, torm or cut into 1 1/2 inch chuncks or any egg-y bread
  • 2 1/2 c
    blueberries
  • ·
    powdered sugar, for serving
  • ·
    maple syrup, for serving

How to Make Blueberry & Lemon French Toast Casserole

Step-by-Step

  1. Butter a 9" x 13" baking dish.
  2. In a large bowl, beat together eggs, milk, cream, sugar, lemon zest, vanilla and salt. The batter will be slightly lumpy from the cream cheese.
  3. Add 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.
  4. Remove casserole from the fridge and sit at room temperature for 25 minutes before baking. Heat over to 350 degrees F.
  5. Bake, covered with foil, for 30 minutes. Uncover and bake for 20 minutes more. Serve sprinkled with powered sugar and with lots of maple syrup.

Printable Recipe Card

About Blueberry & Lemon French Toast Casserole

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American



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