I’m excited to share my Lemon Blueberry French Toast Casserole, a make-ahead bake that pairs fresh blueberries with bright lemon for breakfast, brunch, or even dessert.

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I love leaving a pan in the fridge overnight and waking up to bright citrus and berries, it’s a tiny kitchen miracle. This Overnight Lemon Blueberry French Toast takes night-before prep to another level using torn brioche or challah and piles of fresh blueberries.

The lemon pop keeps it from feeling too sweet so you actually want it for breakfast or yes, dessert. I call mine Lemon Blueberry French Toast Casserole because it behaves like a cake but tastes like brunch, and every time I make it people ask “what did you put in that?” You’ll want to hide the plate, trust me.

Ingredients

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Brioche or challah: rich, buttery bread that soaks custard, adds carbs and tender texture
Blueberries: sweet, slightly tart berries, high in antioxidants and fiber, they pop
Eggs: protein rich binder, gives structure and creaminess, adds savory balance
Whole milk and cream: add fat, richness and silky custardy texture, calories go up
Lemon zest and juice: bright, tangy lift that cuts sweetness and freshens flavors
Sugar: sweetens, helps browning and set custard, more sugar means sweeter, less healthy
Butter and maple syrup: butter adds richness, syrup gives sticky sweetness and extra calories

Ingredient Quantities

1 (12-ounce) loaf brioche or challah, cut into 1-inch cubes (about 8 cups)

2 cups fresh or frozen blueberries

8 large eggs

2 cups whole milk

1 cup heavy cream

1/2 cup granulated sugar

2 tablespoons lemon zest (from about 2 lemons)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon ground cinnamon (optional)

1/2 teaspoon kosher salt

2 tablespoons unsalted butter, melted

Powdered sugar and maple syrup, for serving (optional)

How to Make this

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1. Grease a 9×13-inch baking dish and spread the 1-inch brioche or challah cubes evenly in it, then sprinkle the 2 cups blueberries over and through the bread so they get mixed in.

2. In a large bowl whisk together the 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon if using, 1/2 teaspoon kosher salt and the 2 tablespoons melted unsalted butter until smooth and the sugar is mostly dissolved.

3. Pour the custard mixture evenly over the bread and berries, pressing the bread down gently so most pieces soak up the liquid; make sure blueberries are distributed and submerged in places so they don’t all sink to the bottom.

4. Cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so the bread soaks up the custard; this is the key step, don’t skimp on the soak time.

5. When ready to bake, preheat the oven to 350°F (175°C). If the casserole was chilled, let it sit while the oven heats so it’s not ice cold going into the oven.

6. Bake uncovered for about 45 to 55 minutes, until the top is golden and the center is set (a knife inserted in the middle should come out mostly clean with a little moistness). If the top browns too fast cover loosely with foil for the last 10-15 minutes.

7. Let the casserole rest about 10 to 15 minutes after baking so it firms up and slices nicer; serve warm with a dusting of powdered sugar and drizzle of maple syrup if you like.

8. Quick tips: frozen blueberries can be used straight from the freezer, they may bleed a little but thats fine and tasty; to reduce bleeding toss frozen berries with a tablespoon of flour before adding. Leftovers keep in the fridge 3 to 4 days and reheat great in the oven or microwave.

Equipment Needed

1. 9×13-inch baking dish, greased
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Microplane zester or fine grater for the lemon
6. Rubber spatula or wooden spoon
7. Sharp knife and cutting board for the brioche
8. Plastic wrap or foil for chilling
9. Oven mitts and a cooling rack for resting after baking

FAQ

Q: Can I assemble this the night before and bake it in the morning? A: Yes, absolutely. Toss the bread and blueberries with the custard, cover tightly and chill 8 to 12 hours, up to 24 hours if you must. If it sits much longer it can get overly soggy, so try to bake the next morning.

Q: Can I use frozen blueberries? A: Yep. You can use them frozen, just toss them with a tablespoon of flour so they dont bleed into the custard or sink to the bottom. If you thaw them first pat dry or the extra juice will color things.

Q: What bread is best and can I use fresh store bread? A: Rich breads like brioche or challah are ideal since they soak up custard and stay tender. Day old or slightly stale bread works best. If your loaf is fresh and soft, break the cubes into a single layer and dry them in a 300 F oven for 8 to 10 minutes, then proceed.

Q: How long and at what temperature do I bake it? A: Bake at 350 F for about 45 to 55 minutes until the center is set and edges are golden. If the top is browning too fast lay foil loosely on top for the last part of baking. The center should not be liquid when you jiggle the pan.

Q: Can I make dairy free or egg free versions? A: For dairy free swap milk and cream for unsweetened almond or oat milk and use a full fat coconut cream if you want richness. Egg free versions are trickier because eggs set the custard, but you can try a commercial egg replacer or a flax mix plus a little extra cornstarch to thicken, it will be a different texture though.

Q: How do I store and reheat leftovers? A: Cool, cover and refrigerate up to 3 days. Reheat slices in a 350 F oven for 8 to 12 minutes or microwave short bursts. You can also freeze portions for up to 2 months, thaw overnight and reheat in the oven.

Overnight Lemon Blueberry French Toast Recipe Substitutions and Variations

Bread swap: use day-old French baguette, sourdough, or leftover croissants instead of brioche/challah. Denser breads soak more, so cut into 1-inch cubes like the recipe says.
Blueberry swap: try raspberries, sliced strawberries, or frozen mixed berries. If they’re tart, add 1 to 2 tablespoons extra sugar or a little honey.
Milk/cream swap: for a lighter custard use 3 cups whole milk and skip the heavy cream; to mimic richness use 2 cups 2% milk + 1 cup half and half; for dairy-free use full-fat canned coconut milk or unsweetened soy/almond milk plus 1/4 cup coconut cream.
Egg swap: make it egg-free by pureeing silken tofu (about 1/4 cup per egg) with a splash of milk and 1/2 teaspoon cornstarch, or use a commercial egg replacer per package instructions. Texture will be slightly different, but it still works great.

Pro Tips

1) Use day old brioche or give the cubes a quick low-temp toast so they dry out a bit. They’ll soak the custard better and won’t turn to mush, trust me.

2) If you use frozen blueberries toss them with a tablespoon of cornstarch or flour first. It really cuts down on the purple bleed and keeps the casserole from getting overly wet.

3) For a silkier custard, whisk eggs and sugar first then slowly add warm milk and cream to temper the eggs before pouring over the bread. Little extra effort, big payoff in texture.

4) For a contrast of textures sprinkle a little coarse sugar on top before baking so you get a slight crunchy crust, and always let it rest a few minutes before slicing so it firms up and cuts cleaner.

Overnight Lemon Blueberry French Toast Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m excited to share my Lemon Blueberry French Toast Casserole, a make-ahead bake that pairs fresh blueberries with bright lemon for breakfast, brunch, or even dessert.

Servings

servings

Calories

430

kcal

Equipment: 1. 9×13-inch baking dish, greased
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons
5. Microplane zester or fine grater for the lemon
6. Rubber spatula or wooden spoon
7. Sharp knife and cutting board for the brioche
8. Plastic wrap or foil for chilling
9. Oven mitts and a cooling rack for resting after baking

Ingredients

1 (12-ounce) loaf brioche or challah, cut into 1-inch cubes (about 8 cups)
2 cups fresh or frozen blueberries
8 large eggs
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon (optional)
1/2 teaspoon kosher salt
2 tablespoons unsalted butter, melted
Powdered sugar and maple syrup, for serving (optional)

Directions

Grease a 9×13-inch baking dish and spread the 1-inch brioche or challah cubes evenly in it, then sprinkle the 2 cups blueberries over and through the bread so they get mixed in.
In a large bowl whisk together the 8 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/2 cup granulated sugar, 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon if using, 1/2 teaspoon kosher salt and the 2 tablespoons melted unsalted butter until smooth and the sugar is mostly dissolved.
Pour the custard mixture evenly over the bread and berries, pressing the bread down gently so most pieces soak up the liquid; make sure blueberries are distributed and submerged in places so they don't all sink to the bottom.
Cover the dish tightly with plastic wrap or foil and refrigerate overnight or at least 6 hours so the bread soaks up the custard; this is the key step, don't skimp on the soak time.
When ready to bake, preheat the oven to 350°F (175°C). If the casserole was chilled, let it sit while the oven heats so it’s not ice cold going into the oven.
Bake uncovered for about 45 to 55 minutes, until the top is golden and the center is set (a knife inserted in the middle should come out mostly clean with a little moistness). If the top browns too fast cover loosely with foil for the last 10-15 minutes.
Let the casserole rest about 10 to 15 minutes after baking so it firms up and slices nicer; serve warm with a dusting of powdered sugar and drizzle of maple syrup if you like.
Quick tips: frozen blueberries can be used straight from the freezer, they may bleed a little but thats fine and tasty; to reduce bleeding toss frozen berries with a tablespoon of flour before adding. Leftovers keep in the fridge 3 to 4 days and reheat great in the oven or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.