Best Blueberry Lemon French Toast Casserole Recipes

Blueberry Lemon Poppy Seed French Toast Casserole image

Categories Egg Fruit

Number Of Ingredients 1

2 dashes 2 tablespoons butter, room temperature 1 loaf challah bread, cut into ½-inch thick slices 8 large eggs, beaten well 2cups whole milk 2cups heavy cream ¼ cup sugar 1tablespoon poppy seeds 1tablespoon finely grated lemon zest ¼teaspoon kosher salt 1½cups confectioners' sugar 5teaspoons lemon juice 2cups blueberries

Steps:

Butter a 6-quart slow cooker. Pack the bread slices into the bowl of the cooker so that they are standing upright in a single layer. In another large bowl, whisk together the eggs, milk, cream, sugar, poppy seeds, lemon zest, vanilla, and salt. Pour the mixture evenly over bread. Cover. Set slow cooker to low and cook for 1½ to 2 hours, or until custard is set in the center. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, whisk together confectioners' sugar and lemon juice in a small bowl. Drizzle glaze over French toast and scatter with fresh blueberries.

Blueberry & Lemon French Toast Casserole image

Provided by Cindy McLaughlin

Time 3h35m

Number Of Ingredients 13

butter, for greasing
6 large eggs
1 1/2 c whole milk
1/4 c heavy cream
4 oz cream cheese, room temperature
1/2 c granulated sugar
2 tsp lemon zest, grated
1 tsp pure vanilla extract
1/2 tsp kosher salt
16 oz loaf challah bread, torm or cut into 1 1/2 inch chuncks or any egg-y bread
2 1/2 c blueberries
powdered sugar, for serving
maple syrup, for serving

Steps:

1. Butter a 9" x 13" baking dish.
2. In a large bowl, beat together eggs, milk, cream, sugar, lemon zest, vanilla and salt. The batter will be slightly lumpy from the cream cheese.
3. Add bread to the buttered baking dish and pour egg mixture over the top. Press the bread top to make sure it is fully absorbing the liquid. Sir in blueberries. Cover with foil. Refrigerate at least two hours or overnight.
4. Remove casserole from the fridge and sit at room temperature for 25 minutes before baking. Heat over to 350 degrees F.
5. Bake, covered with foil, for 30 minutes. Uncover and bake for 20 minutes more. Serve sprinkled with powered sugar and with lots of maple syrup.