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Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. It's perfect for Mother's Day!

Lemon Blueberry French Toast Casserole

Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. It's perfect for Mother's Day!
Course Breakfast
Cuisine American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yields: 16 servings
Recipe by Tessa Arias

Ingredients

For the French toast::

  • 1 loaf (about 13 ounces) Challah, French, or Italian bread cut into cubes
  • 6 large eggs
  • 1 cup blueberries
  • 2 cups milk (any kind)
  • 1/4 cup granulated sugar
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla extract

For the sauce::

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups blueberries

Directions

Make the French toast:

  1. Grease a 13-by-9-inch or similarly sized baking pan.
  2. Place the bread cubes in the prepared pan. In a large bowl whisk together all the remaining ingredients until very well combined. Pour half of the egg-milk mixture over the bread and stir to moisten.

  3. Top with the remaining egg-milk mixture to cover completely. Cover the pan and refrigerate for at least 2 hours or overnight.

  4. Preheat the oven to 350°F.
  5. Bake uncovered for 40 minutes, or until golden brown.

Make the sauce:

  1. While the French toast is baking, combine the sugar, cornstarch, 3/4 cup water, and the lemon juice in a small saucepan. Bring to a boil or medium heat. Add the blueberries and continue to boil, stirring often, until the syrup thickens and the blueberries begin to burst. Keep warm until ready to use.