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Blueberry Lemon French Toast Casserole
Melissa Hart

Blueberry Lemon French Toast Casserole

Breakfast for dinner can be sweet. This pan is easier than standing over a griddle. Tart berries bring the bite. Lemon keeps the custard from reading like dessert. Let the bread soak until it loses its dry white centers.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 loaf 16 oz day-old brioche, cut into 1-inch cubes
  • 2 cups fresh or frozen blueberries
  • 8 large eggs
  • 2 cups whole milk
  • 1/3 cup maple syrup
  • 1 lemon zested and juiced
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter cut into small pieces
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Spread half the brioche in the dish, add 1 cup blueberries and repeat both layers.
  3. Whisk the eggs, milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon and salt until smooth.
  4. Pour the custard slowly over the bread, press the cubes down gently and let the dish stand for 20 minutes.
  5. Dot the top with the butter and cover the dish with foil.
  6. Bake for 30 minutes, uncover and bake for 15 to 20 minutes more, until puffed, golden and 160°F at the center.
  7. Rest for 10 minutes before scooping.