This Overnight Lemon Blueberry French Toast Casserole is a delicious breakfast where all the prep work is done the night before and ready to cook the next morning! It is perfect for feeding a crowd. It has a refreshing hint of lemon and is bursting with fresh blueberries.
I am so excited for Thanksgiving tomorrow. It is the one time of year my entire extended family gets together. I absolutely love my family and am so grateful I was born into such a generous, caring and loving family. They are not only hilarious and fun to be around, but each one of them are fantastic cooks!
We are a lot of people when we get together so whenever we can eliminate some of the time and stress of a meal, we are all for it. That is why we LOVE overnight breakfast casseroles!
All the prep work is done the night before and the only work required is to pop it into the oven the next morning. And to make the syrup of course.
This particular overnight casserole is such a delicious option. It has the perfect hint of refreshing lemon flavor and is bursting with fresh blueberries. It is topped with a wonderful blueberry syrup that compliments the dish perfectly!
- 1 loaf french bread, cut into 1 inch cubes (Texas toast works, too)
- 1 cup blueberries (fresh or frozen)
- 11 large eggs
- ⅓ cup maple syrup
- 1 cup heavy cream
- 1 cup half and half
- 1 Tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- ¼ cup sugar
- 1 cup sugar
- 1 cup water
- 3 Tablespoons cornstarch
- 1½ cups fresh blueberries
- 1 Tablespoon lemon juice
- 1 Tablespoon butter
- Arrange ½ of the bread cubes in a greased 9x13 pan.
- Sprinkle ½ of the blueberries over the bread cubes.
- Top with remaining bread cubes.
- In a large bowl, miix together eggs, syrup, heavy cream, half and half, lemon zest, lemon juice and vanilla in a large bowl.
- Pour egg mixture over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover pan with foil. Let chill in refrigerator overnight.
- Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with blueberry syrup.
- In a medium saucepan over medium heat, cook water, sugar, and cornstarch until thickened. Stir in blueberries, and lemon juice and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.