Overnight Lemon Blueberry French Toast. This healthy version of French toast casserole is prepped the night before, so in the morning, all you need to do is bake! Recipe at wellplated.com | @wellplated
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Lemon Blueberry French Toast

Yield: 12 servings
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
9 hrs 15 mins
Overnight Lemon Blueberry French Toast Casserole. Easy, make-ahead recipe that's perfect for a crowd. Soft and fluffy, and every bite bursts with berries!

Ingredients

  • 1 loaf day-old sourdough bread — (14- to 16-ounce loaf) , French bread, brioche, challah, or similar, cut into 1-inch cubes* (about 12 cups)
  • 1 1/2 cups blueberries, — fresh or frozen
  • 6 large eggs
  • 4 large egg whites
  • 2 cups unsweetened vanilla almond milk or milk of choice
  • 1/3 cup pure maple syrup
  • Zest of 1 large lemon — about 1 tablespoon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • For serving: Powdered sugar — maple syrup, vegan or regular butter

Instructions

  1. Coat a 9x13-inch casserole dish with nonstick spray. Arrange the bread cubes (see notes if the cubes are still very soft or fresh) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
  2. In a large mixing bowl, whisk together the eggs, egg whites, almondmilk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. (If overnight is not possible, I recommend a minimum of 2 hours).
  3. When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquidy. Serve hot, dusted with powdered sugar and topped with butter and maple syrup, as desired.

Recipe Notes

  • *If time allows, I recommend setting the cubes out overnight to dry out so that they absorb the max amount of custard. If your bread is still fresh or very soft, toast it in the oven first: Place two racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Spread the cubes out in a single layer on a large baking sheet. Bake for 10 minutes, until lightly dried, tossing once halfway through. Use in the recipe as directed.
  • To freeze unbaked: Prepare the recipe up to step 2, but do not refrigerate overnight. Instead, place in the freezer and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
  • To freeze baked: Let cool completely, cover tightly, and freeze up to 3 months. Let thaw overnight in the refrigerator and warm up in a 350 degree F oven until heated through, about 30 to 40 minutes. If the French toast starts to become too brown while you are reheating it, cover with foil, then continue baking until hot.
Course: Breakfast
Cuisine: American
Keyword: French Toast Casserole Recipe, Lemon Blueberry French Toast

Nutrition Information

Amount per serving (1 (of 12)) — Calories: 172, Fat: 3g, Saturated Fat: 1g, Cholesterol: 93mg, Sodium: 295mg, Carbohydrates: 25g, Fiber: 1g, Sugar: 8g, Protein: 10g

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