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5.0 from 15 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 16 servings
Course: Breakfast
Cuisine: American

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

Instructions

Make the French toast:
    Cup of Yum
  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 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 topping can be made, cooled, covered, and refrigerated for a few days. Just rewarm when ready to serve!
  • * The lemon blueberry topping can be made, cooled, covered, and refrigerated for a few days. Just rewarm when ready to serve!