Blueberry Lemon Baked French Toast Casserole

Our family is obesessed with this blueberry lemon french toast casserole! Its so easy to make and both the kids and adults love it.

Course Breakfast

Cuisine American

Keyword baked french toast casserole, blueberry breakfast recipes, blueberry lemon breakfast, french toast bake, french toast casserole

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 352kcal

Preheat the oven to 350°F. Spray a 9x13 pan with cooking spray or grease with butter. Cut the challah bread into bite-sized pieces using a bread knife or by hand tearing.
1 loaf challah, sourdough, or brioche
In a large bowl, whisk together the 6 eggs, 2 cups whole milk, ½ cup heavy cream, ¼ cup brown sugar, ½ cup granulated sugar, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, and lemon zest.
6 large eggs, 2 cups whole milk, ½ cup heavy cream, ¼ cup brown sugar, ½ cup granulated sugar, 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, zest of 1 lemon
Add the pieces of bread to the french toast batter mixture in the large bowl and gently toss until all the pieces of bread are coated. Mix in the blueberries. Transfer to the prepared baking dish.
1 cup blueberries
Dot the top of the french toast casserole with spoonfuls of lemon curd. Run a spoon, spatula, or knife through to swirl it in.
½ cup lemon curd
Prepare the crumble topping. In a food processor, pulse the flour, sugar, and butter together. Alternatively, you can use a pastry cutter or your fingers to break the butter into pea size pieces and mix with the flour and sugar. Sprinkle over the top of the prepared casserole. Optional: top with more blueberries.
¼ cup unsalted butter, ¼ cup all purpose flour, ¼ cup granulated sugar
Bake at 350°F for 45 to 50 minutes. The center will be just a touch jiggly and the edges should be golden brown. Serve warm.

The bread. Challah loaf yields the best results for me, every time. It's the perfect amount of bread and the right softness - it's tender but doesn't fall apart. If using brioche you may need two loaves depending on the size. Sourdough or french bread is a great option, especially if you want to prep everything the night before and bake in the morning.
Skipping the crumble topping: cover the baking dish with foil for about 25 minutes then remove it and finish baking. The crumble topping will 'protect' the bread from overcooking, but without it the top may brown a little faster.
Reheating: To bake in advance and reheat the whole baking dish I would highly recommend cooking it on the shorter side - about 40 minutes - and reheating at 350 for about 10 to 15 minutes. If reheating a single serving slice in the microwave works perfectly fine (and what we do most often.) For that fresh out of the oven texture, try adding a little maple syrup drizzle before reheating or covering the piece with a damp paper towel before microwaving.