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The Ultimate Make-Ahead Lemon Blueberry French Toast Casserole with Lemon Glaze

A close-up slice of lemon blueberry french toast casserole topped with a thick vanilla glaze and fresh blueberries.
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This baked French toast casserole combines bright lemon flavor with sweet blueberries in a make-ahead dish perfect for weekend brunch or holidays.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old bread (like challah or brioche), cut into 1-inch cubes
  • 2 cups fresh or frozen blueberries
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • For the Lemon Drizzle Topping: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest

Instructions

  1. Grease a 9×13 inch baking dish. Arrange the bread cubes evenly in the prepared dish. Sprinkle the blueberries over the bread.
  2. In a large bowl, whisk together the granulated sugar, lemon zest, cinnamon, and nutmeg.
  3. In a separate bowl, whisk the eggs, milk, heavy cream, lemon juice, vanilla extract, and salt until well combined. This creates your custard base.
  4. Pour the egg mixture evenly over the bread and blueberries, pressing down gently to soak the bread.
  5. Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight. This step is key for the best texture.
  6. When ready to bake, preheat your oven to 350 degrees F. Remove the plastic wrap.
  7. Bake uncovered for 45 to 55 minutes, or until the casserole is puffed, golden brown on top, and the center is set (a knife inserted near the center comes out mostly clean).
  8. While the casserole bakes, prepare the glaze. Whisk together the powdered sugar, 2 tablespoons of lemon juice, and 1 teaspoon of lemon zest until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  9. Let the casserole cool for 10 minutes before slicing. Drizzle the lemon glaze over the top before serving.

Notes

  • For a crispier top, you can sprinkle 2 tablespoons of coarse sugar over the casserole before baking.
  • If you use frozen blueberries, do not thaw them first; add them directly to the bread.
  • To balance the lemon flavor, use zest for aroma and juice sparingly in the custard, saving most of the juice for the glaze.
  • This recipe works well with day-old bread because it absorbs the custard better without becoming mushy.

Nutrition

Find it online: https://cookingbycarla.com/lemon-blueberry-french-toast-casserole/