Go Back
+ servings

Lemon Blueberry French Toast Bake

This Blueberry French Toast Bake is a simple breakfast that's loaded with flavor. Perfect to prep the night before and bake the next morning!
Prep Time15 mins
Cook Time35 mins
Chill Time3 hrs
Total Time3 hrs 50 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry french toast recipe, french toast bake, french toast recipe
Servings: 8 servings
Calories: 309kcal

Ingredients

  • 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%)
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 1 teaspoon ground cinnamon
  • Zest and juice of one lemon

Streusel topping

  • ½ cup packed light brown sugar
  • 1 tablespoon granulated sugar
  • teaspoons ground cinnamon
  • ¼ cup unsalted butter , melted
  • cup all-purpose flour

Instructions

  • Grease a 9x13-inch baking dish with nonstick cooking spray. Place half of bread cubes in an even lay on bottom of dish, add a layer of blueberries, top with remaining bread cubes, followed by remaining blueberries. Set aside.
  • In a large bowl, whisk eggs, milk, sugar, vanilla, 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.
  • When ready to bake, preheat oven to 375°F. Take out of the refrigerator and let sit out at room temperature for 30 minutes.
  • While french toast is at room temperature, prepare the topping. In a medium bowl, add brown sugar, granulated 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.

Notes

  • See my tips for making this french toast bake 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.

Nutrition

Serving: 1g | Calories: 309kcal | Carbohydrates: 43g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 142mg | Potassium: 186mg | Fiber: 1g | Sugar: 27g | Vitamin A: 464IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg