Description
A delightful overnight casserole combining crusty bread, fresh blueberries, and zesty lemon for a comforting breakfast.
Ingredients
Scale
- 1 loaf of day-old bread (about 10–12 slices)
- 2 cups fresh blueberries
- 4 large eggs
- 2 cups milk (or dairy alternative)
- 1 cup heavy cream (or dairy alternative)
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Cut bread into 1-inch cubes and place in a 9×13-inch baking dish.
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, lemon zest, lemon juice, vanilla, cinnamon, and salt until smooth.
- Pour custard over bread cubes, stir gently to coat, and add blueberries.
- Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350°F (175°C). Bake uncovered for 45-50 minutes until golden brown.
- Let rest for 10 minutes before serving.
Notes
- Use day-old bread for best texture.
- Adjust sugar based on your sweetness preference.
- Prep Time: 15 hours
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350-400
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Overnight Blueberry Lemon French Toast Casserole