This Blueberry Lemon French Toast Bake is a simple, make-ahead breakfast that’s loaded with flavor. Filled with slices of french bread, sweet blueberries and sprinkled with an irresistible streusel topping, this dish is perfect to assemble the night before and then bake the next morning!
May has been a busy month so far and it’s not slowing down anytime soon!
Has it been hectic for you, too? This past weekend, the hubster and I went to Milwaukee to catch a Brewers game. So much fun!
And with Mother’s Day fast approaching, this month is going to fly by in the blink of an eye.
On Mother’s Day, my husband and I, and his parents and two sisters always participate in the breast cancer 5k in Chicago. The hubster’s family started doing this to honor his late aunt who passed away from past cancer years ago. It’s a nice to tradition and always fun to walk along the lakefront with so many people marching for a great cause.
After that, we usually head over to my parents’ house to continue the celebration. Needless to say, it’s a busy day, but makes for a fun weekend.
And next weekend, I’m going to see the musical RENT! Have you seen it before? It’s my absolute favorite, and I’ve probably seen it five or six times before. I was fortunate enough to see it on Broadway in NYC about twelve years ago and have seen it around Chicago as well. My Aunt is also a fellow RENT fan, so I’m looking forward to spending the day with her.
But, back to business. Mother’s Day is also special (yes, because of the MOMS!) but also because of the food! And after our 5k, we usually go out to breakfast or back to someone’s house to refuel ourselves. And I’m planning on bringing a favorite comfort food dish of mine!
Yep, you guessed it…french toast! But, not just any french toast, friends.
This Blueberry Lemon French Toast Bake is a simple, make-ahead breakfast that’s loaded with flavor. Filled with slices of french bread, sweet blueberries and sprinkled with an irresistible streusel topping, this dish is perfect to assemble the night before and then bake the next morning!
I don’t know about you, but anytime I can get ahead of a meal, I’m all ears. And that’s why I love any kind of overnight french toast.
This blueberry french toast casserole is literally a breakfast made in food heaven. With just a few ingredients, minimal prep time (minus the refrigeration to soak up all that french toasty goodness), this overnight french toast casserole will be a favorite for years to come.
And I’m not stranger to french toast recipes! From this apple pie bake, to that banana croissant french toast, these pumpkin french toast cups, and those baked french toast sticks, I love it all. Which is saying a lot, since it’s a breakfast food that I never order out!
So, you can bet that this blueberry lemon french toast casserole was made for you (and me).
And did I mention that buttery, crunchy, brown sugar-y streusel on top of this overnight blueberry lemon french toast bake? Mmm mmm good! It’s what sets this apart from other french toast dish and adds a little something extra!
Some tips for making this Blueberry Lemon French Toast Bake:
- You’ll want to use a thicker bread so that it soaks up the egg mixture and doesn’t become too soggy. I like to use french bread, but challah or Texas toast would work just as well.
- I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
- Fresh or frozen blueberries works in this recipe! Whatever is easiest for you and what you have in your kitchen.
- Don’t skip the refrigeration time! While this can sit in the fridge to ‘marinate’ for just three hours, it’s even better if you leave it in overnight. Then, just pop it in the oven in the morning and your breakfast is ready to be devoured.
- Don’t forget that streusel topping! It’s what takes this french toast casserole over the edge. Who can resist a butter, brown sugary, crispy topping?
- Be sure to make the streusel topping right before baking the french toast. If you add the streusel before it goes into the refrigerator, it won’t bake up with that crunchy texture.
So, if you’re looking for that easy, make-ahead breakfast to serve during the week, or need a new dish for brunch, this easy Blueberry Lemon French Toast Bake is it! Simple, fresh and flavorful, it’s what breakfast dreams are made of!
Looking for more easy breakfast ideas? I’ve got you covered!
Yields 8 servings
This Blueberry Lemon French Toast Bake is a simple, make-ahead breakfast that's loaded with flavor. Filled with slices of french bread, sweet blueberries and sprinkled with an irresistible streusel topping, this dish is perfect to assemble the night before and then bake the next morning!
3 hr, 15 Prep Time
35 minCook Time
3 hr, 50 Total Time
Save RecipeIngredients
- 1 loaf french bread, cut into cubes (challah or Texas toast would also work)
- 1 cup blueberries, fresh or frozen
- 6 eggs
- 2 cups milk, any kind (I used 2%)
- 1/4 cup white sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 teaspoon cinnamon
- Zest and juice of one lemon
- 1/2 cup packed light brown sugar
- 1 tablespoon white sugar
- 1 1/2 teaspoons cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
Instructions
- Grease a 9x13 dish with nonstick cooking spray. Place half of bread slices in an even lay on bottom of dish, add a layer of blueberries, top with remaining bread slices, followed by remaining blueberries. Set aside.
- In a large bowl, whisk eggs, milk, white sugar, vanilla bean paste (or extract), cinnamon, and zest and juice of lemon.
- Pour egg mixture over bread, making sure to cover each piece with the mixture. Lightly press down on bread to ensure that each piece is saturated.
- Cover and refrigerate for at least 3 hours, or overnight.
- hen ready to bake, preheat oven to 375F. Take out of the refrigerator and let sit out at room temperature for 30 minutes.
- While french toast is at room temperature, prepare topping. In a medium bowl, add brown sugar, white sugar, cinnamon, melted butter, and flour. Stir to thoroughly combine.
- Spread evenly over top of french toast.
- Bake for 35-45 minutes, or until bread is firm and no more liquid remains.
- Remove from oven and serve immediately.
- Enjoy!
Notes
See my tips for making this poke cake in the post (above the recipe box)
I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered down.
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