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Blueberry Lemon French Toast Casserole

Blueberry Lemon French Toast Casserole for Effortless Mornings

Indulge in a delicious Blueberry Lemon French Toast Casserole, effortlessly prepared the night before for busy mornings.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chill Time 8 hours
Total Time 9 hours 35 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 oz Cream Cheese Substitution: Use dairy-free cream cheese for a lactose-free version.
  • 1 cup Powdered Sugar Substitution: No direct substitute for the texture but can reduce for less sweetness.
  • 1/2 cup Milk Substitution: Almond or oat milk can be used for a dairy-free option.
  • 1 tsp Vanilla Extract No substitutions recommended for best results.
  • 2 cups Blueberries Substitution: Fresh or frozen blueberries work; do not thaw frozen ones before use.
For the Casserole Base
  • 1 loaf French Bread Substitution: Brioche for a richer flavor, avoid sourdough as it may clash with lemon.
  • 6 large Eggs No substitution unless using egg replacements like flax eggs (note: texture may vary).
For Flavor Enhancement
  • 1 tsp Cinnamon Optional for those who prefer a milder taste.
  • 1/4 tsp Nutmeg Completely optional; skip if undesirable.
  • 1 whole Lemon (zest + juice) Use additional lemon for more zest if desired.

Equipment

  • 9×13-inch baking dish
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, blend the cream cheese, powdered sugar, milk, and half of the vanilla extract until smooth and creamy, about 2-3 minutes. Gently fold in 1 cup of fresh blueberries, along with the lemon juice and zest.
  2. Grease a 9x13-inch baking dish and layer half of the cubed French bread evenly across the bottom. Spoon the cream cheese mixture over the bread, ensuring an even distribution. Top with the remaining bread cubes.
  3. In a separate bowl, whisk together the eggs, milk, remaining vanilla extract, cinnamon, nutmeg, lemon zest, and lemon juice until thoroughly combined and slightly frothy. Carefully pour this egg mixture evenly over the layered bread.
  4. Cover the baking dish with aluminum foil and refrigerate for at least 8 hours, or overnight if possible.
  5. Preheat your oven to 375°F (190°C). Let the casserole sit at room temperature for about 15 minutes while the oven heats. Bake the casserole covered with foil for 45 minutes, then remove the foil and continue baking for an additional 30 minutes.
  6. Remove the Blueberry Lemon French Toast Casserole from the oven and allow it to cool for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 230mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 8mg

Notes

For best results, use fresh blueberries and ensure even soaking of the bread in the egg mixture.

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