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Blueberry Lemon French Toast Bake
Rachel Kim

Blueberry Lemon French Toast Bake

This breakfast dump works because day-old bread drinks up the lemon-scented custard instead of collapsing. Frozen blueberries leave purple trails through the middle and save you from washing fruit. Give the bread ten minutes to soak in the dish while the oven heats; no separate bowl or overnight rest is required.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz day-old French bread cut into 1-inch cubes
  • 2 cups frozen blueberries
  • 8 large eggs
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

Method
 

  1. Coat a 9-by-13-inch baking dish with cooking spray and add the bread cubes and frozen blueberries.
  2. Whisk the eggs, milk, sugar, lemon juice, vanilla and salt in a large measuring cup until even.
  3. Pour the custard over the bread, press the top cubes down gently and let the dish stand for 10 minutes while the oven heats to 350°F.
  4. Cover with foil and bake for 30 minutes.
  5. Uncover and bake for 15 to 18 minutes more, until the center reaches 160°F, looks set rather than wet and the top cubes are browned.
  6. Rest for 10 minutes before spooning out the soft center and crisp top together.