Lemon Blueberry Baked French Toast Casserole


Bursting with fresh blueberries and zippy lemon flavor, this baked french casserole is perfect for spring and summertime brunches.


  • 1 pound day-old challah bread
  • 8 eggs
  • 1/2 cup sugar
  • 1 7/8 cups whole milk
  • 1 teaspoon vanilla extract
  • 2 lemons
  • 1 pinch salt
  • 1 cup fresh blueberries
  • powdered sugar (for dusting)


  1. Preheat the oven to 350° F.
  2. Spray a 9x13 casserole dish liberally with nonstick cooking spray.
  3. Cut the bread into 1” cubes and set aside.
  4. 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 throughly coated in the egg and milk mixture.
  5. Transfer the soaked bread cubes to the prepared casserole dish.
  6. Transfer the casserole dish to the preheated oven.
  7. 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.
  8. Remove the casserole dish from the oven.
  9. Allow the French toast to cool in the dish for at least 10 minutes before serving.
  10. 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.
Discover more recipes from Yummly


Yummly User