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Blueberry Lemon French Toast Casserole Overnight Recipe

Blueberry Lemon French Toast Casserole Overnight Recipe

Soft, custardy baked French toast layered with cream cheese, fresh blueberries, and bright lemon — make it the night before and bake in the morning for the easiest breakfast ever.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chilling Time 8 hours
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened to room temperature
  • 1 cup confectioners' sugar
  • 2 tablespoons milk for cream cheese mixture
  • 1 tablespoon vanilla extract divided
  • 2 cups blueberries fresh or frozen, divided
  • 2 loaves French bread cut into 1-inch cubes
  • 2 cups whole milk
  • 8 large eggs beaten
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg optional
  • 1 whole lemon zested and juiced (about 2 tablespoons juice)

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Spatula
  • Aluminum foil

Method
 

  1. In a medium bowl, beat together the softened cream cheese, powdered sugar, 2 tablespoons milk, and half the vanilla extract until smooth. Gently fold in 1 cup of blueberries, 1 tablespoon lemon juice, and a pinch of lemon zest. Set aside.
  2. Grease a 9x13-inch baking dish generously. Spread half of the bread cubes evenly across the bottom. Dollop the cream cheese mixture over the bread and spread gently. Top with the remaining bread cubes, pressing down lightly.
  3. In a large bowl, whisk together the eggs, 2 cups milk, remaining vanilla, cinnamon, nutmeg, remaining lemon zest, and 1 tablespoon lemon juice until well combined. Pour slowly over the bread layers, pressing down gently to help absorption. Scatter the remaining cup of blueberries on top.
  4. Cover tightly with aluminum foil and refrigerate for at least 8 hours or overnight.
  5. When ready to bake, remove from fridge and let sit at room temperature while preheating oven to 375°F. Bake covered for 45 minutes, then uncover and bake an additional 30 minutes until golden brown and set in the center. Let cool 10 minutes before serving.

Notes

  • Day-old bread works best as it absorbs custard without falling apart
  • Brioche or challah can be substituted for extra richness
  • Use frozen blueberries straight from the freezer without thawing
  • Serve with maple syrup, powdered sugar, or lemon glaze
  • Leftovers reheat beautifully in the oven at 325°F for 15-20 minutes