Blueberry Lemon French Toast Casserole Recipes

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

LEMON BLUEBERRY FRENCH TOAST BAKE

Steps:

• Grease an 8-inch square baking dish with butter.
• Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
• Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
• In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
• Preheat the oven to 400 degrees F.
• Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
• Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

MAKE-AHEAD BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture., Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean., In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
• Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
• Remove from the refrigerator and let stand for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
• While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.