This is the kind of breakfast that feels special without requiring you to stand at the stove flipping slices of bread all morning. Baked blueberry lemon French toast casserole is soft and custardy in the center, golden on top, and bursting with juicy berries in every bite. The lemon adds brightness so it never feels too sweet or heavy.
It’s perfect for slow weekends, holidays, or anytime you want breakfast to feel like an event—but still be easy.
Baked Blueberry Lemon French Toast Casserole
Photo by
Nicks Cooking Club
Ingredients
1 loaf brioche or challah bread, cut into cubes
2 cups fresh or frozen blueberries
Zest of 1 lemon
Custard
6 large eggs
2 cups whole milk or half-and-half
⅓ cup granulated sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
Topping
2 tablespoons butter, melted
2 tablespoons brown sugar
½ teaspoon cinnamon
Optional for serving: powdered sugar, maple syrup, fresh berries
Instructions
Preheat your oven to 350°F and lightly grease a baking dish.
Spread the bread cubes evenly in the dish. Sprinkle the blueberries over the top, followed by the lemon zest.
In a large bowl, whisk together the eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until fully combined. Slowly pour the custard over the bread, pressing gently so everything gets soaked evenly.
In a small bowl, mix the melted butter, brown sugar, and cinnamon. Drizzle this mixture evenly over the top of the casserole.
Bake uncovered for 40 to 45 minutes, until the top is golden and the center is set but still soft.
Let it rest for about 10 minutes before serving.