Blueberry and Lemon French Toast Casserole

A scrumptious overnight French toast casserole with a custardy blueberry filling. We made this with cream cheese and lemon for additional creaminess and brightness. The perfect no-stress dish for feeding a crowd and impressing the masses.


Butter, for greasing
6 large eggs
1 1/2 cups whole milk
1/4 cup heavy cream
4 ounces cream cheese, room temperature
1/2 cup granulated sugar
2 teaspoons lemon zest
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
One 16-ounce loaf challah bread, torn or cut into 1 1/2-inch chunks
2 1/2 cups blueberries
Powdered sugar and maple syrup, for serving


Butter a 9 x 13-inch baking dish.

In a large bowl, beat together eggs, milk, cream, cream cheese, sugar, lemon zest, vanilla and salt. The batter will be slightly lumpy from the cream cheese.

Add bread to the buttered baking dish and pour egg mixture over the top. Press the bread down to make sure it’s fully absorbing the liquid. Stir in the blueberries. Cover with foil. Refrigerate at least two hours or overnight.

Remove the casserole from the fridge and sit at room temperature for 25 minutes before baking. Heat oven to 350 degrees F.

Bake, covered with foil, for 30 minutes. Uncover and bake for 20 minutes more. Serve sprinkled with powdered sugar and serve with lots of maple syrup.