Blueberry Lemon French Toast Casserole
This Blueberry Lemon French Toast Casserole is a creamy, dreamy breakfast bursting with fresh blueberries and zesty lemon—perfect for any occasion!
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Spatula
Ingredients
- 1 lb. Dave’s Killer Blues Bread
- 6 eggs
- 2 cups milk whole milk works best
- 1 cup coconut milk
- 1/3 cup sugar
- 1/2 cup maple syrup pure
- 1 tablespoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 lemon zest from 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350°F (175°C). Cut the bread into 1-inch cubes and spread evenly in a greased 9x13 inch baking dish.
- In a large mixing bowl, whisk together eggs, milk, coconut milk, sugar, maple syrup, ground cinnamon, kosher salt, and lemon zest until smooth.
- Pour the custard mixture evenly over the bread cubes, gently pressing down to soak all pieces thoroughly.
- Sprinkle fresh blueberries evenly over the soaked bread.
- Optionally cover with plastic wrap and refrigerate overnight to enhance flavor and texture.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and custard is set. Cover with foil if browning too quickly.
- Allow to cool for 10 minutes before slicing. Serve warm with additional maple syrup or desired toppings.
Notes
- Prepare the casserole the night before for enhanced flavor and convenient breakfast.
- Use gluten-free bread to make the recipe gluten-free.
- Substitute dairy milk with almond or oat milk for a dairy-free version.
- Add chopped nuts on top before baking for extra crunch and texture.
- Store leftovers in the refrigerator up to 3 days and reheat gently to maintain moisture.