This Blueberry Lemon French Toast Bake is easily prepared the night before and baked the morning of. It’s bursting with big flavors of fresh berries and refreshing lemons. The blueberry sauce is incredible.
Happy Mother’s Day to all the precious mamas out there this weekend!
My mom is in California and I won’t get to hug her in person, but The Littles and I will call her and get the scoop on what’s been happening out on our old stomping grounds.
My own Littles have been repeatedly telling Hubby (not so discretely) that they need to go buy me some flowers this weekend. #supercute
Growing up, my mom never wanted anything except for plants on Mother’s Day. I remember buying her a new plant every year, and many of them still thrive in her backyard.
Mom is fortunate not to own a single sweet tooth, so sweet treats weren’t her thing. Lucky duck. Instead, we always had a big shindig with all her sisters and my cousins, with a potluck party with enough food to feed a small army.
Me, well, I’m blessed with an XL sweet tooth. Lots of them, really.
I’m the kind that would be tickled pink with a heaping plate of this Blueberry Lemon French Toast Bake, drizzled with plenty of sweet blueberry sauce.
But let’s talk breakfast first. This Blueberry Lemon French Toast Bake is SO worth waking up for. It’s super easy to throw together the night before. No need to lose sleep over a scrumptious breakfast.
Just layer on the bread cubes, spread on the cream cheese, and toss on the plump blueberries. Plus lemon, of course.
Pour on the creamy custard. Cover and chill overnight.
Sleep in. That part is the most important in my world. Sleeping in is essential.
Then bake to golden perfection. You could dig right in at this point, but wait. It gets even better.
Slather and lather on the most luscious blueberry sauce ever known to woman.
I would and did eat this sauce with a spoon. I did save some for drizzling onto the casserole.
Go all out. Pour on the sauce; it’s incredibly delish.
Top off with a generous sprinkle of lemon zest and powdered sugar. It’s now all pretty. Simply irresistible.
If you can wait, letting it sit at room temp for a bit will give the casserole a chance to set nicely. Then cut, serve with extra sauce.
Don’t leave out the extra sauce.
Here’s to mommies everywhere, young and old, all over the world.
This Blueberry Lemon French Toast Bake is bursting with fresh berries, zesty lemons, and an incredible blueberry drizzle. This casserole is not overly sweet, so the sweet blueberry drizzle is perfect as a topping. Easily prepare it the night before, sleep in, and bake when ready to eat!
- For the French Toast:
- 1 large loaf (14–16 oz) hearty French bread, cubed, about 12 cups worth
- 12 oz (1 1/2 blocks) whole cream cheese, softened
- 5 TB lemon curd
- 1 1/2 cups fresh blueberries
- 12 large eggs, beaten
- 2 cups whole milk
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup
- zest of 2 lemons
- For the Sauce:
- 1 cup granulated sugar
- 2 TB cornstarch
- 3/4 cup water
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups fresh or frozen blueberries
- Grease a 9×13 baking dish. Place half of the bread cubes evenly in the dish. In a stand mixer fitted with paddle attachment, blend softened cream cheese together with lemon curd on medium high until fully mixed and soft. Spread mixture evenly over the bread cubes. Sprinkle fresh blueberries evenly over the cream cheese mixture. Top with remaining bread cubes evenly.
- In a large bowl, blend together the eggs, milk, vanilla extract, and maple syrup. Slowly and evenly pour egg mixture over entire casserole, ensuring that all bread cubes are soaked. Cover tightly and chill overnight.
- Remove dish from fridge and let sit at room temp while you preheat the oven. Preheat oven to 350F with rack on lower middle position. Loosely cover with foil and bake 30 minutes. Uncover and bake another 30 minutes or until center is firm and top is quite puffy and golden brown. Sprinkle top with lemon zest. Let sit at room temp 15-20 minutes to allow it to set firmer before serving. Meanwhile, make the sauce.
- Make the Sauce: In a saucepan, whisk together the sugar, cornstarch, water, and lemon juice. Be sure cornstarch is completely dissolved. Bring to a low boil. Add the blueberries. Continue to stir on low boil until syrup turns thick and a rich purple. Some berries will burst. Drizzle warm sauce over entire French Toast Bake, reserving about half of the sauce for serving at the table.
- (Note: Blueberry sauce can be made the night before. Reheat when ready to drizzle.)
Source: Chew Out Loud