Baked Blueberry French Toast Casserole

01Method

1. 1

   Prepare the baking dish: Grease a 9×13-inch (or equivalent 3-quart) baking dish with butter. Arrange half the bread cubes in an even layer on the bottom. Scatter two-thirds of the blueberries over the bread, then layer the remaining bread cubes on top and finish with the rest of the blueberries. If using frozen blueberries, add them directly from frozen without thawing — this prevents them from staining the casserole.

2. 2

   Make the custard: In a large bowl, whisk together the eggs, milk, cream, vanilla, most of the sugar (reserving some for topping), lemon zest, and salt until combined. Pour the custard evenly over the bread, pressing down lightly — without bursting the berries — to help the bread absorb the liquid.

3. 3

   Soak the casserole: Allow the assembled casserole to rest for at least 30 minutes. For best results, cover with plastic wrap and refrigerate overnight.

4. 4

   Preheat the oven: About 15 minutes before baking, set the oven to 350°F. If the casserole was refrigerated overnight, take it out to come closer to room temperature while the oven heats up.

5. 5

   Bake: Sprinkle the reserved sugar evenly over the top and distribute the diced butter in small pieces across the surface. Bake for 45 minutes, or until the casserole is lightly puffed and golden. A casserole that was chilled overnight may need a few extra minutes.

6. 6

   Cool and serve: Allow the casserole to rest for about 10 minutes before slicing. Finish with a dusting of powdered sugar or a drizzle of maple syrup. Leftovers keep refrigerated for up to one week and reheat well in the microwave.