Lemon Blueberry French Toast Casserole with Cream Cheese

 

Lemon Blueberry French Toast Casserole

 

JUMP TO RECIPE

 

Lemon Blueberry French Toast Casserole with Cream Cheese. It’s got it all! Zingy lemon and blueberry, sharp cream cheese and soft ooey gooey bread. A sweet breakfast for a sweet morning! Easy to prepare the day before, pop it in the oven and just relax and enjoy a slow morning.

 

Lemon Blueberry French Toast Casserole

 

That’s definitely my favorite kind of morning. I love to be up way before I really need to, simply to sit down with a cup of tea, look out the window and just take a breather. I also love to be out for a morning walk before everyone wakes up. And since this lemon blueberry French toast casserole needs some time in the oven, you’d get a chance too! Surprise your family with a super easy, yet immensely delicious and indulgent breakfast treat (and you’ve got your appetite going with a stroll!).

 

Lemon Blueberry French Toast Casserole

 

Sooo… this post is up slightly late because I have been swamped with WordPress related issues this week. I am really struggling with my RSS feed and whenever I try to fix it, I get new issues. So I am incredibly annoyed with this and I can’t seem to find a good solution to it. I just have to keep trying, although I think I am going to give it a rest until Easter is over!

 

Let me just enjoy Easter – cabin, good food, fireplaces and skiis. And puzzles and way too much sweets. I am a kid at Easter (and Christmas, and pretty much everyday). And this French toast casserole is totally on my list for Easter brunch, and it should be on yours too!

 

Lemon Blueberry French Toast Casserole

Lemon Blueberry French Toast Casserole with Cream Cheese

 

This recipe is adapted from Sally’s Baking Addiction, but I wanted it more fresh and zingy and added the awesome combination of lemon and blueberry. I use half a loaf because, come on, it sure is enough. This is more of a leftover treat to me, I don’t buy loafs to use it all to a French toast casserole. I don’t have enough people in my family to justify that. BUT, if you do – just double the recipe! It’s so, so delicious and I ate French toast casserole everyday for at least three days. A bonus dessert!

 

Lemon Blueberry French Toast Casserole

 

Take a day old (or several days old, don’t worry) loaf, and cut the bread in thick slices and each slice into around 9 cubes. Just roughly chop it up. Grease a 9 inch by 13 inch baking pan with non-stick or butter, and add in half of the cubed loaf. Beat softened cream cheese with a handheld mixer on medium high, until soft and add in the powdered sugar and 1/4 tsp vanilla. Drop random spoonfuls of cream cheese over the bread. Place a few blueberries or blackberries evenly over the bread, and layer the remaining bread cubes on top. Set aside.

 

Lemon Blueberry French Toast Casserole

 

Whisk milk, eggs, cinnamon, brown sugar and the remaining vanilla together, until no more brown sugar lumps. Pour over the bread, and add in the zest of one lemon. Cover the pan with a plastic wrap and chill for 3+ hours, preferably overnight.

 

Preheat oven to 175C (350F).

 

Lemon Blueberry French Toast Casserole

Make the topping:

Whisk brown sugar, flour and cinnamon in a small bowl. Add in small cubes of cold butter, and cut it with a pastry cutter or two forks. Remove the pan from the refrigerator and sprinkle the butter mixture on top of the soaking bread.

 

Bake uncovered for around 50 minutes, until the top is golden brown. The longer you bake it, the crispier the top will get. I found 50 just enough crispy, but the rest is super soft.

 

Meanwhile this is baking, make the blueberry sauce. Bring sugar, cornstarch and lemon juice to a boil, and add in the blueberries and/or blackberries and continue to boil. Stir often, until it thickens.

 

Serve the warm French toast casserole with warm blueberry sauce.

 

Lemon Blueberry French Toast Casserole

 

You can store leftovers in the fridge for a couple of days, I had mine for three days and it tasted just as good the third day! Don’t forget to check out the other perfect Easter brunch recipes below. There’s clearly never enough days in a holiday to fit all the delicious food I want to eat… oh well, indulgence it is!

 

On my Easter brunch table:

 

What’s on your Easter brunch table?

 

Hope you’ll like it! I’m all ears, comment below or tag me @thegingerwithspice on Instagram. Don’t forget to Pin it for later!

 

 

In order to keep the blog up and running this post contains affiliate links, it will be at no extra cost to you, please read the disclosure for more information.


Print Recipe
Lemon Blueberry French Toast Casserole with Cream Cheese Yum
Lemon Blueberry French Toast Casserole with Cream Cheese. It's got it all! Zingy lemon and blueberry, sharp cream cheese and soft ooey gooey bread. A sweet breakfast for a sweet morning!
Lemon Blueberry French Toast Casserole
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 3 hours
Servings
people
Ingredients
French Toast Casserole
Topping
Blueberry Sauce
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 3 hours
Servings
people
Ingredients
French Toast Casserole
Topping
Blueberry Sauce
Lemon Blueberry French Toast Casserole
Instructions
  1. Take a day old (or several days old, don't worry) loaf, cut the bread in thick slices and each slice into around 9 cubes. Just roughly chop it up. Grease a 15x30cm (6in x 12in) baking pan with non-stick or butter, and add in half of the cubed loaf. Beat softened cream cheese with a handheld mixer on medium high, until soft and add in the powdered sugar and 1/4 tsp vanilla. Drop random spoonfuls of cream cheese over the bread. Place a few blueberries or blackberries evenly over the bread, and layer the remaining bread cubes on top. Set aside.
  2. Whisk milk, eggs, cinnamon, brown sugar and the remaining vanilla together, until no more brown sugar lumps. Pour over the bread, and add in the zest of one lemon. Cover the pan with a plastic wrap and chill for 3+ hours, preferably overnight. 
  3. Preheat oven to 175C (350F). 
  4. Topping: Whisk brown sugar, flour and cinnamon in a small bowl. Add in small cubes of cold butter and cut it with a pastry blender or two forks. Remove the pan from the refrigerator and sprinkle the butter mixture on top of the soaking bread. 
  5. Bake uncovered for around 50 minutes, until the top is golden brown. The longer you bake it, the crispier the top will get. I found 50 just enough crispy, but the rest is super soft. 
  6. Meanwhile this is baking, make the blueberry sauce. Bring sugar, cornstarch and lemon juice to a boil, and add in the blueberries and/or blackberries and continue to boil. Stir often, until it thickens.
  7. Serve the warm french toast casserole with warm blueberry sauce. 
  8. Leftovers: You can store leftovers in the fridge for a couple of days, I had mine for three days and it tasted just as good the third day!
Recipe Notes

Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!

Author: Stine Mari from Ginger with Spice

Adapted from Sally's Baking Addiction

Share this Recipe


12 thoughts on “Lemon Blueberry French Toast Casserole with Cream Cheese”

Leave a Reply

Your email address will not be published. Required fields are marked *