BLUEBERRY & LEMON FRENCH TOAST CASSEROLE

Blueberry & Lemon French Toast Casserole image

Provided by Cindy McLaughlin

Time 3h35m

Number Of Ingredients 13

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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.