Blueberry Lemon French Toast Casserole
The ultimate comfort food for brunch, Blueberry Lemon French Toast Casserole combines sweet blueberries with zesty lemon in a rich custard. It's an easy, make-ahead dish that transforms simple bread into a warm, inviting breakfast. Perfect for gatherings or a cozy family morning.
Equipment
- Wooden Spoon
- Mixing Bowl
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 lb Dave’s Killer Blues Bread
- 6 Eggs
- 2 cup Milk
- 1 cup Coconut milk
- 1/3 cup Sugar
- 1/2 cup Maple syrup (plus more for serving)
- 1 tablespoon Ground cinnamon
- 1/2 teaspoon Kosher salt
- 1 Lemon zest (from 1 lemon)
Instructions
- One day ahead, place the bread slices out to dry, then cut each slice into six equal pieces. Set aside.
- Preparation: Heat oven to 350 degrees F. Lightly butter a 9 by 13-inch baking dish. Set aside.
- In a large bowl, beat the eggs well combined. Add both milks, sugar, maple syrup, cinnamon, salt, and lemon zest. Add the bread pieces and mix to coat. Stir in the blueberries.
- Pour the mixture into the prepared dish. Bake top is golden, puffed and center is set, about 45 to 50 minutes.
- Serve immediately with powdered sugar and maple syrup.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
- Tip 2: This casserole freezes well. Cut it into portions, wrap in plastic, and store in an airtight container for up to three months.
- Tip 3: Serve with a side of crispy bacon or sausage for a complete breakfast experience.
- Tip 4: Consider adding a splash of orange juice to the custard mixture for an extra layer of citrus flavor.
- Tip 5: Garnish with fresh blueberries and mint leaves for a beautiful presentation that impresses guests.