Bursting with fresh blueberries and zippy lemon flavor, this baked French toast casserole is perfect for spring and summertime brunches.
- 1 pound day-old challah
- 8 eggs
- 1/2 cup sugar
- 1 7/8 cups whole milk (1 3/4 cup + 2 Tbsp.)
- 1 teaspoon vanilla extract
- 2 lemons
- 1/8 teaspoon salt
- 1 cup fresh blueberries
- powdered sugar (for dusting)
- Preheat the oven to 350° F.
- Spray a 9x13” casserole dish liberally with nonstick cooking spray.
- Cut the bread into 1” cubes and set aside.
- In a large mixing bowl, whisk together the eggs, sugar, milk, vanilla extract, lemon zest and salt until smooth and combined. Place the bread cubes and blueberries into the bowl. Fold with a rubber spatula until all the bread is thoroughly coated in the egg and milk mixture.
- Transfer the soaked bread cubes to the prepared casserole dish.
- Transfer the casserole dish to the preheated oven.
- Bake the french toast for 45-50 minutes, until it is golden brown on top and a toothpick inserted in the center comes out clean.
- Remove the casserole dish from the oven.
- Allow the French toast to cool in the dish for at least 10 minutes before serving.
- Just before serving, sift powdered sugar over the top of the dish, if desired. Cut the French toast into squares, or simply transfer to a plate with a large spoon. Serve.