Blueberry Lemon French Toast Casserole
This delightful casserole combines challah bread, a rich egg custard with lemon zest and cinnamon, and fresh blueberries, baked to golden perfection and topped with a zesty lemon glaze.
Equipment
- 9x13-inch baking dish
- large bowl
- whisk
- plastic wrap
- small bowl
Ingredients
Casserole
- 1 loaf Challah or Brioche bread, day-old
- 8 large eggs
- 2 cups whole milk (or half-and-half)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups fresh or frozen blueberries
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
Preparation
- Tear the challah or brioche bread into 1-inch pieces and distribute them evenly into a greased 9x13-inch baking dish.
- Whisk together eggs, milk, granulated sugar, vanilla extract, lemon zest, cinnamon, and salt in a large bowl until well combined.
- Pour the egg mixture over the bread in the baking dish, then gently sprinkle blueberries on top, pressing down to submerge the bread.
- Cover and refrigerate the casserole for at least 30 minutes, or preferably overnight; if baking immediately, let it sit for 15 minutes.
- Preheat oven to 375°F (190°C), then bake the casserole for 40-50 minutes until golden brown, puffed, and set.
- While the casserole bakes, whisk together powdered sugar and 2 tablespoons of fresh lemon juice in a small bowl until smooth, adding more lemon juice if needed.
- After baking, let the casserole cool for a few minutes before drizzling generously with the lemon glaze and serving.
Notes
For best results, prepare the casserole the night before and let it soak in the custard overnight in the refrigerator. This allows the bread to fully absorb the liquid, leading to a more tender and flavorful casserole.