Lemon Blueberry French Toast Casserole
Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. Perfect for Easter brunch or Mother's Day!
Servings 16 servings
Ingredients
For the French toast:
- 1 loaf (about 13 ounces) Challah, French, or Italian bread, cut into cubes
- 6 large eggs
- 1 cup blueberries
- 2 cups milk (any kind)
- 1/4 cup granulated sugar
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
For the sauce:
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup fresh lemon juice
- 1 1/2 cups blueberries
Instructions
Make the French toast:
- Grease a 13-by-9-inch or similarly sized baking pan.
- Place the bread cubes in the prepared pan. In a large bowl, whisk together all the remaining ingredients until very well combined. Pour half of the egg-milk mixture over the bread and stir to moisten.
- Top with the remaining egg-milk mixture to cover completely. Cover the pan and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F.
- Bake uncovered for 40 minutes, or until golden brown.
Make the sauce:
- While the French toast is baking, combine the sugar, cornstarch, 3/4 cup water, and the lemon juice in a small saucepan. Bring to a boil over medium heat. Add the blueberries and continue to boil, stirring often, until the syrup thickens and the blueberries begin to burst. Keep warm until ready to use.*
Video
Notes
* The lemon blueberry topping can be made, cooled, covered, and refrigerated for a few days. Just rewarm when ready to serve!