Bake this blueberry French toast casserole right away or let it sit overnight first.
French toastis one of my favorite special breakfasts.
I love frying up slices on the stovetop for my little family of three on a lazy weekend.
Cindy Rahe
Thats where this casserole-style French toast comes in.
This version has a punch of lemon zest in the rich custard and lots of bright blueberries throughout.
Use fresh blueberries in the summer when they’re in season.
Cindy Rahe
But other times of year, frozen berries are a fine swap.
But you’re free to use some other types of bread as well.
Defrost the individual slices in the refrigerator overnight or in the microwave using the defrost setting.
Cindy Rahe
Heat till just warmed through in the microwave.
Spread half of the bread cubes in an even layer in the prepared pan.
Top with 2/3 of the blueberries, followed by the remaining bread cubes and blueberries.
Cindy Rahe
If using frozen blueberries, add them to the casserole while still frozen (do not thaw).
This helps prevent the berries from coloring the casserole too much.
If soaking overnight, cover the pan with plastic wrap and refrigerate overnight.
Cindy Rahe
Turn on the oven about 15 minutes before you plan to bake the casserole.
If you refrigerated the casserole overnight, let it sit out while the oven preheats.
Bake for 45 minutes, until slightly puffed and golden brown.
Cindy Rahe
(Casserole that chilled overnight might take a few minutes longer.)
Let the casserole cool for about 10 minutes before cutting.
Serve with a dusting of powdered sugar over the top or a drizzle of maple syrup.
Cindy Rahe
Leftovers will keep, refrigerated, for about 1 week and can be reheated in the microwave.
