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Blueberry and lemon French toast casserole
Nb persons: 8
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Active time: 20 minutes Total time: 3 hr 15 min A scrumptious overnight French toast casserole with a custards blueberry filling Ingredients: | |
Butter, for greasing | |
6 large | eggs |
1 1/2 cups | whole milk |
1/4 cup | heavy cream |
4 ounces | cream cheese, room temperature |
1/2 cup | granulated sugar |
2 teaspoons | lemon zest |
1 tsp | pure vanilla extract |
1/2 tsp | kosher salt |
One 16 ounce loaf | challah bread, torn or cut into1 1/2 inch chunks |
2 1/2 cups | blueberries |
Powdered sugar | |
maple syrup for serving |
Butter a 9x13 inch baking dish
In a large bowl, beat together eggs,milk, cream, cream chees, sugar, lemon zest, vanilla and salt. The batter will be slightly lumpy from the cream cheese.
Add bread to the buttered baking dish and pour egg mixture over the top. Press the bread down to make sure it's fully absorbing the liquid. Stir in the blueberries. Cover with foil. Refrigerate at least 2 hours or overnight.
Remove the casserole from fridge and sit at room temperature for 25 minutes before baking. Heat oven to 350 degrees.
Bake, covered with foil, for 30 minutes.
Uncover and bake for 20 minutes more
Serve sprinkled with powdered sugar and serve with lots of maple syrup
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