blueberry & lemon french toast casserole
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Contributed by: Linda Neal Scrumptious overnight French toast casserole with a custardy, blueberry filling. Made with cream cheese and lemon for additional creaminess and brightness.
yield
6 to 8
prep time
20 Min
cook time
3 Hr 15 Min
method
Bake
Ingredients For blueberry & lemon french toast casserole
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butter, for greasing
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6 lgeggs
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1 1/2 cwhole milk
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1/4 cheavy cream
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4 ozcream cheese, room temperature
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1/2 cgranulated sugar
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2 tsplemon zest, grated
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1 tsppure vanilla extract
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1/2 tspkosher salt
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16 ozloaf challah bread, torm or cut into 1 1/2 inch chuncks or any egg-y bread
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2 1/2 cblueberries
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powdered sugar, for serving
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maple syrup, for serving
How To Make blueberry & lemon french toast casserole
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1Butter a 9" x 13" baking dish.
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2In a large bowl, beat together eggs, milk, cream, sugar, lemon zest, vanilla and salt. The batter will be slightly lumpy from the cream cheese.
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3Add 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.
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4Remove casserole from the fridge and sit at room temperature for 25 minutes before baking. Heat over to 350 degrees F.
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5Bake, covered with foil, for 30 minutes. Uncover and bake for 20 minutes more. Serve sprinkled with powered sugar and with lots of maple syrup.
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