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Homemade Blueberry Lemon French Toast Casserole photo
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Blueberry Lemon French Toast Casserole

A make-ahead baked French toast casserole loaded with blueberries and bright lemon zest for a sweet breakfast or brunch.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings

Ingredients

  • 1 lb Dave’s Killer Blues bread sliced (about 1 lb); dried one day ahead if possible
  • 6 large eggs
  • 2 cup milk
  • 1 cup coconut milk
  • 1/3 cup granulated sugar
  • 1/2 cup maple syrup plus more for serving
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 lemon zest only
  • blueberries amount as desired (stirred in before baking)

Instructions

  • One day ahead (optional): spread the bread slices in a single layer and let them dry overnight, then cut each slice into six pieces.
  • Preheat the oven to 350°F (175°C) and lightly butter a 9x13-inch baking dish.
  • In a large bowl, whisk the eggs until combined. Add the milk, coconut milk, granulated sugar, 1/2 cup maple syrup, ground cinnamon, kosher salt, and lemon zest and whisk until smooth.
  • Add the bread pieces to the custard mixture and toss gently to coat all pieces evenly.
  • Fold in the blueberries gently, then transfer the mixture to the prepared baking dish, spreading it into an even layer.
  • Bake until the top is golden, puffed, and the center is set, about 45 to 50 minutes.
  • Let the casserole cool slightly, then serve warm with powdered sugar and additional maple syrup if desired.

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Knife
  • Cutting Board

Notes

  • Drying the bread overnight improves texture.
  • Use fresh or frozen blueberries; do not thaw before adding if frozen.
  • Make sure the center is set before removing from oven.
  • Serve warm for best texture.