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Golden brown blueberry lemon french toast casserole in a white baking dish with fresh blueberries on top.
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Blueberry Lemon French Toast Casserole

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 480kcal

Ingredients

  • 16 ounces brioche bread, cut into 1-inch cubes
  • 8 ounces cream cheese, chilled and cubed
  • 2 cups fresh blueberries
  • 8 large egg s
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.33 cup granulated sugar
  • 2 tablespoons lemon zest, freshly grated
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon kosher salt

Instructions

  • Grease a 9x13 inch ceramic baking dish with unsalted butter.
  • Distribute half of the brioche cubes evenly across the bottom of the dish.
  • Scatter the cubed cream cheese and 1 cup of blueberries over the first bread layer.
  • Top with the remaining brioche cubes and the remaining 1 cup of blueberries.
  • In a large bowl, whisk eggs, milk, heavy cream, sugar, lemon zest, lemon juice, vanilla, cinnamon, and salt until the emulsion is homogeneous.
  • Pour the custard mixture slowly over the bread, ensuring total saturation of all cubes.
  • Cover the dish tightly with foil and refrigerate for a minimum of 4 hours to allow the starch to hydrate.
  • Preheat a convection oven to 350°F (175°C).
  • Bake covered for 30 minutes, then remove foil and bake for an additional 15 minutes until the internal temperature reaches 160°F (71°C) and the surface is golden brown.
  • Rest the casserole for 10 minutes at room temperature to allow the custard to set before slicing.