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Delicious blueberry lemon French toast casserole baked overnight for a perfect breakfast.

Blueberry Lemon French Toast Casserole

A creamy and bright overnight French toast casserole made with fresh blueberries and tangy lemon, perfect for brunch.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp vanilla extract
  • 1 cup blueberries fresh
  • 1 tbsp lemon juice plus zest
Casserole Base
  • 2 loaves French bread, cubed
  • 2 cups milk
  • 8 large eggs
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 lemon zest plus 2 tbsp juice
  • 1 cup blueberries for topping

Method
 

Preparation
  1. Mix cream cheese, powdered sugar, 2 tbsp milk, and 1 tbsp vanilla until smooth. Fold in 1 cup blueberries, 1 tbsp lemon juice, and a little zest.
  2. Layer half the bread cubes in a greased 10×14-inch dish. Spread the cream cheese mixture over the bread. Add the rest of the bread.
  3. In a separate bowl, whisk together 2 cups milk, eggs, 2 tsp vanilla, cinnamon, nutmeg, the remaining lemon zest, and 1 tbsp lemon juice. Pour this mixture over the bread and top with remaining blueberries.
  4. Cover with foil and chill overnight.
Baking
  1. Preheat the oven to 375°F.
  2. Bake covered for 45 minutes, then uncover and bake for an additional 30 minutes until golden and set.

Notes

Serve warm, optionally dusted with powdered sugar and extra lemon zest, or drizzled with maple syrup. Fresh blueberries on top enhance presentation. Store in the fridge for up to 3 days or freeze baked slices for up to 1 month.