Lemon Blueberry Baked French Toast Casserole

Bursting with fresh blueberries and zippy lemon flavor, this baked French toast casserole is perfect for spring and summertime brunches. The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour

Total Time: 1 hour

Servings: 9 Servings

Calories: 319 kcal per serving

Ingredients

nonstick cooking spray
1 lb - day-old challah
8 - eggs
½ cup - sugar
1 ¾ cups - whole milk
1 tsp - vanilla extract
2 - lemons
⅛ tsp - salt
1 cup - fresh blueberries
powdered sugar

Instructions

Preheat the oven to 350°F.
Spray a 9x13-inch baking dish liberally with nonstick cooking spray.
Cut bread into 1-inch cubes and transfer to a large mixing bowl. Set aside.
In a large mixing bowl, combine eggs, sugar, milk, vanilla extract, lemon zest and salt and whisk until smooth. Add to bread cubes, then add blueberries, and fold with a rubber spatula.
Transfer bread mixture to prepared baking dish.
Bake French toast on middle rack of oven until it is golden brown on top and a toothpick inserted in the center of a piece comes out clean, 45-50 minutes.
Check to see that French toast is done. Remove from oven or add time as needed.
Allow French toast to cool in dish for at least 10 minutes. Prior to serving, plate toast (cut as desired), then sift powdered sugar over the top. Refrigerate leftovers for 2-3 days.

Nutrition