Description
A delightful overnight French toast casserole filled with blueberries and lemon, perfect for brunch gatherings.
Ingredients
- 1 (8 oz) cream cheese
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp vanilla extract
- 2 cups blueberries (fresh or frozen)
- 2 loaves French bread, cubed
- 2 cups milk
- 8 large eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 lemon (zest + 2 tbsp juice)
Instructions
- In a large mixing bowl, blend cream cheese, powdered sugar, 2 tbsp of milk, and 1 tbsp of vanilla extract until smooth.
- Gently fold in 1 cup of blueberries along with 1 tbsp of lemon juice and a touch of lemon zest.
- Layer half of the cubed French bread in a greased 10×14-inch baking dish.
- Spread the cream cheese mixture evenly over the bread.
- Top with the remaining bread cubes.
- In another bowl, whisk together 2 cups of milk, 8 eggs, 2 tsp vanilla, cinnamon, nutmeg, and the rest of the lemon zest and juice.
- Pour the custard mixture evenly over the layers in the baking dish, ensuring every piece of bread is well-soaked.
- Scatter the remaining blueberries on top.
- Cover with foil and refrigerate overnight (or at least for 4 hours).
- When ready to bake, preheat the oven to 375°F (190°C). Bake covered for 45 minutes, then uncover and bake for an additional 30 minutes until golden brown and set.
Notes
Letting the casserole soak overnight allows the bread to fully absorb the custard mixture for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American