Description
Wake up your taste buds! This Blueberry Lemon French Toast Bake is what breakfast dreams are made of – crispy on top, custardy inside, and bursting with berry goodness.
Ingredients
Scale
- 1 large loaf (16–18 oz) day-old challah or brioche bread, cut into 1-inch cubes
- 2 cups fresh blueberries (or frozen, not thawed)
- 8 large eggs
- 2½ cups whole milk
- ½ cup heavy cream
- ¾ cup granulated sugar
- 2 tablespoons fresh lemon zest (from about 2 medium lemons)
- ¼ cup fresh lemon juice
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons turbinado sugar (for topping)
Instructions
- Generously butter a 9×13-inch baking dish, coating the sides and bottom completely.
- Spread half of the bread cubes in the prepared dish. Scatter 1 cup of blueberries over the bread, then add the remaining bread cubes on top. Sprinkle the remaining cup of blueberries over everything.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, lemon zest, lemon juice, vanilla extract, cinnamon, and salt until completely combined.
- Pour the custard mixture evenly over the bread and blueberries. Gently press the bread down with a spatula to help absorption. Cover with plastic wrap and refrigerate for at least 2 hours or overnight (preferred).
- When ready to bake, preheat your oven to 350°F and remove the dish from the refrigerator. Sprinkle the turbinado sugar evenly over the top.
- Cover with aluminum foil and bake for 30 minutes. Then remove the foil and bake for an additional 25-30 minutes until the top is golden brown and the center is set.
- While cooling, whisk together the powdered sugar, lemon juice, and lemon zest for the optional glaze until smooth.
- Let the bake cool for about 10 minutes before drizzling with the lemon glaze if using. Serve warm with maple syrup, whipped cream, or additional fresh berries.