Lemon Blueberry French Toast Casserole
Yield: 16 servings
Prep Time: 15 minutes
Cook: 40 minutes
Tessa's Recipe Rundown...
Taste: Bursting with fresh spring flavors.
Texture: Somewhere in between a rich bread pudding and French toast!
Ease: Ridiculously easy. I think the hardest part was finding Challah at the store, which is my fave option if you can find it.
Pros: Perfect for any special breakfast or brunch.
Would I make this again? Absolutely. I’ve made this countless times. Even my Aunt who doesn’t like the lemon blueberry flavor combo loved this!
Photos by Constance Higley.
His secret? Extra vanilla.
I always liked my French toast with a little crispy edge and lots of maple syrup on top. I’ll take French toast over pancakes any day, though I’m realizing most people don’t agree!
So whenever there’s a special breakfast or brunch, I always make something French toast inspired.
This Lemon Blueberry French Toast Casserole is so simple and easy to make, and can be done the night before you plan on serving it. It’s absolutely perfect for Mother’s Day because of that! And I find it holds up well after baking for at least a few hours too.
The texture is really a cross between French toast and bread pudding. The exterior has a slight crunch, but the inside is ultra rich, soft, and almost like custard.
My absolute favorite bread to use for this recipe is day old Challah. It’s rich and soaks up all of the eggy goodness. If you can’t find Challah you can also use a good French or Italian loaf.
If you make this Lemon Blueberry French Toast recipe, be sure to snap a picture and tag me on Instagram and use #handletheheat so I can see!
Here’s a step-by-step video just below showing exactly how to make this!
How to make Lemon Blueberry French Toast Casserole
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
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.
Top with the remaining egg-milk mixture to cover completely. Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F.
Bake 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 or 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.
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