BLUEBERRY LEMON POPPY SEED FRENCH TOAST CASSEROLE

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.