Lemon Blueberry French Toast Casserole
User Reviews
5
Lemon Blueberry French Toast Casserole
Description
This French toast casserole uses cubes of challah, French, or Italian bread soaked in a mixture of eggs, milk, sugar, lemon zest and juice, and vanilla extract. The bread absorbs the custard-like mixture during refrigeration, allowing it to soften thoroughly before baking. Baking uncovered at 350°F produces a golden-brown, slightly crisp top while the inside remains soft and custardy. The lemon and blueberry components lend a fresh and tangy flavor that offsets the richness of the egg-soaked bread.
The blueberry lemon sauce is prepared separately on the stove by boiling sugar, cornstarch, water, and lemon juice, then adding blueberries to burst gently. The sauce thickens into a syrup that retains whole and bursting berries, ideal to spoon over slices of the casserole for added moisture and zing.
This casserole serves well as an indulgent breakfast or brunch dish. The lemon blueberry topping can be made ahead, refrigerated, and reheated, making it convenient to prepare in advance.
Ingredients
For the French toast::
- 1 bread cut into cubes, loaf (about 13 ounces), Challah, French, or Italian bread
- 6 egg large
- 1 cup blueberries
- 2 cups milk (any kind)
- 1/4 cup granulated sugar
- lemon zest and juice of 1
- 1 teaspoon vanilla extract
For the sauce::
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup lemon juice fresh
- 1 1/2 cups blueberries
Instructions
Make the French toast:
- Grease a 13-by-9-inch or similarly sized baking pan.
- 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.
- Top with the remaining egg-milk mixture to cover completely. Cover the pan and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F.
- Bake uncovered for 40 minutes, or until golden brown.
Make the sauce:
- 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 over 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.*
Notes
- The lemon blueberry sauce can be prepared several days ahead, refrigerated, and gently reheated before serving.
- Use sturdy bread such as challah or French bread for best soaking without dissolving.
- Refrigerate the dish for at least 2 hours or overnight to allow the bread to absorb the custard thoroughly.
User Reviews
Overall Rating
5
You'll Also Love
