Breakfast
Lemon-Blueberry French Toast Casserole
Golden edges give way to a soft custardy center where tart lemon brightens sweet blueberries and maple-kissed bread, each bite delivering a bright, buttery finish that feels like a warm morning hug.
- Total
- 1 hr 25 min
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Serves
- 12
Nutrition per Serving
- Calories
- 286
- Protein
- 12g
- Carbs
- 30g
- Fat
- 14g
- Fiber
- 4g
- Sugar
- 14g
- Sodium
- 270mg
Ingredients
- 1 lb whole-grain country bread, cut into 1-inch pieces
- 2 cup fresh blueberries
- 8 large eggs
- 3 cup milk or unsweetened nondairy milk, such as oat
- 1/2 cup unsalted butter (1 stick), melted
- 1/3 cup pure maple syrup
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp vanilla extract
- 1/4 tsp salt
Instructions
- Coat a 9-by-13-inch baking dish with cooking spray.
- Toss bread and blueberries in the prepared dish. Thoroughly whisk eggs, milk, butter, syrup, lemon zest, lemon juice, vanilla and salt in a large bowl. Pour the mixture over the bread and blueberries, pressing down with a wide spatula to make sure all the bread pieces are soaked. Cover with foil and refrigerate for at least 8 hours.
- Preheat oven to 350°F. Let the casserole stand at room temperature while the oven preheats. Bake, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.