Baked Blueberry Lemon French Toast
User Reviews
5
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Prep Time
2 hrs 15 mins
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Cook Time
45 mins
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Total Time
3 hrs
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Servings
8 servings
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Course
Breakfast
Baked Blueberry Lemon French Toast
Description
Baked Blueberry Lemon French Toast uses sweet Hawaiian rolls cut into cubes layered with fresh blueberries to create a moist, flavorful base. The custard mixture includes milk, eggs, maple syrup, vanilla, lemon zest, cinnamon, and nutmeg, enhancing both the sweetness and warmth of the dish. After soaking overnight or at least two hours, the bread soaks up this custard, softening while absorbing the tartness of the blueberries and citrus bright notes from the lemon zest. A crumb topping made from flour, brown sugar, cinnamon, and cold butter adds a slightly crisp texture as it bakes to golden brown. The finished casserole has a balance of creamy custard with bursts of fruit and a sweet, crunchy topping, making it a satisfying breakfast option. Serving immediately with a dusting of confectioners' sugar adds an additional touch of sweetness. The recipe benefits from an overnight soak to allow flavors to meld and the bread to soften thoroughly before baking in a moderate oven for 35 to 45 minutes until set and golden.
Ingredients
- 1 (12-count) package Hawaiian sweet dinner roll cubed, KING'S HAWAIIAN, original
- 1 cup blueberries
- 1 ½ cups milk
- 3 egg large
- 2 tablespoons maple syrup or more, to taste
- 1 tablespoon lemon zest
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons confectioners’ sugar
For the crumb topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ cup butter cut into cubes, unsalted
Instructions
- Lightly coat a 9 x 13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread.
- In a large glass measuring cup or another bowl, whisk together milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes. Sprinkle the crumb topping evenly over the bread cubes.
- Place into oven and bake for 35-45 minutes, or until golden brown.
- Serve immediately, sprinkled with confectioners’ sugar, if desired.
For the crumb topping
- In a small bowl, combine flour, sugar and cinnamon. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
User Reviews
Overall Rating
5
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