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Blueberry Lemon French Toast Bake

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With hints of almond and coconut, this Blueberry Lemon French Toast Bake is ideal for an at-home summer brunch. I chose to make this dish for a rooftop brunch party I hosted on a gorgeous Saturday morning in Chicago. Our self-proclaimed ‘Lady Club’ (first a book club but now sans reading) loves sharing new dishes whenever we get together.

A key piece of my decision to make this sweet breakfast dish was because you can prepare the night before. On the morning of my brunch party, I wanted to focus on preparing the most important aspect…the mimosas and Bloody Marys, of course. With mimosa in hand, this dish proved perfect for saving time the morning of. I’d suggest it for busy mornings or when you’re hosting guests.

For those less inclined to try this fruity flavor combination, a classic French Toast Bake recipe is always a great go-to and can also be made the previous evening. I suggest serving both with real maple syrup, it’s 100% worth it.

Blueberry Lemon French Toast Bake

Ingredients:

1 loaf of French Bread (I chose a whole French Brioche)
4 egg whites
4 eggs
1 cup milk (1% works best)
½ tsp. vanilla extract
½ tsp. almond extract
1 ½ tsp. fresh lemon zest
6-8 oz. fresh blueberries (depending on your preference)
1 Tbsp. butter (room temperature)
½ cup brown sugar
¼ tsp. cinnamon
2 Tbsp. flour
Optional toppings: Shaved almonds, coconut flakes, powdered sugar, and lemon zest

Blueberry Lemon French Toast Bake

Night Before Directions:

1.) Cut French bread into bite-size 1 inch cubes.
2.) Beat together the eggs and egg whites in a large bowl.
3.) Add milk, vanilla, and almond extract to the beaten eggs.

Blueberry Lemon French Toast Bake

4.) Toss bread pieces into the egg and milk mixture.
5.) Carefully add in blueberries to taste.
6.) Spray 9×9 baking dish with cooking spray.
7.) Pour the bread mixture into the baking dish, scraping in any remaining egg mixture.
8.) In small bowl, mix together flour, brown sugar, cinnamon, and butter.
9.) Sprinkle crumble mixture over the top evenly.
10.) Cover dish with foil and refrigerate overnight.

Next Morning Directions:

11.) Preheat oven to 350 degrees.
12.) Bake for 45 minutes or until center is fully cooked (Note: line the bottom of your oven with tin foil as it may bubble over).
13.) Let cool, top with optional shaved almonds, powdered sugar, coconut flakes, and lemon zest.
14.) Serve with hot maple syrup and enjoy!

Blueberry Lemon French Toast Bake

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