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Overnight Blueberry Lemon French Toast Casserole
Melissa Hart

Overnight Blueberry Lemon French Toast Casserole

Blueberries make this breakfast casserole feel like the sweet side of a diner menu without turning it into dessert. Lemon zest sharpens the custard, and a light oat crumble supplies texture. Frozen berries go in still frozen so they do not bleed purple water through the whole pan overnight.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 10 cups day-old challah cubes
  • 2 cups fresh blueberries or frozen blueberries kept frozen
  • 9 large eggs
  • 2 3/4 cups whole milk
  • 1/3 cup maple syrup
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup old-fashioned oats
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 4 tablespoons cold unsalted butter cubed
  • 1 tablespoon butter for the dish

Method
 

  1. Butter a 9-by-13-inch baking dish. Add the challah and scatter the blueberries evenly through it.
  2. Whisk the eggs, milk, maple syrup, lemon zest, vanilla and salt. Pour over the bread and press down lightly.
  3. Cover and refrigerate for 8 to 14 hours. Mix the oats, flour and brown sugar, cut in the cold butter, cover separately and refrigerate.
  4. Let the casserole stand out for 30 minutes while the oven heats to 350°F. Sprinkle the cold oat mixture evenly over the top.
  5. Bake uncovered for 50 to 55 minutes, until the center reaches 160°F and no liquid custard appears when pressed. Rest for 10 minutes before serving.