With years hosting brunches, I created this Lemon-Blueberry Overnight French Toast Casserole to deliver bakery-quality flavor at home—prep before bed and wake to a warm, gooey breakfast.
Experience & Expertise:
I refined custard ratios to ensure the brioche soaks through without turning mushy, and found that fresh lemon zest brightens the rich custard.
Ingredients (serves 6)
1 loaf brioche or challah, cubed (8 cups)
2 cups milk (dairy or plant-based)
4 large eggs
½ cup sugar
Zest of 1 lemon
1 tsp vanilla extract
1½ cups fresh blueberries
Optional: powdered sugar to dust
Steps
Assemble (5 min): In buttered baking dish, layer bread cubes and blueberries.
Mix custard: Whisk milk, eggs, sugar, lemon zest, and vanilla. Pour evenly over bread. Cover and refrigerate overnight.
Bake (35–40 min): Next morning, preheat oven to 350 °F (175 °C). Bake uncovered until top is golden and custard is set.
Serve: Dust with powdered sugar; serve with maple syrup.
Pro Tip: Day-old brioche absorbs custard best, creating a custardy interior and crisp top.
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