It's hard to feel blue when Blueberry French Toast Bake is on your plate! Bites of tender bread are soaked in a rich, sweet, custard-like sauce infused with maple and lemon flavors. Baked to a delightful golden brown, Blueberry French Toast Bake is delicious on its own or smothered with powdered sugar, maple syrup, or butter (or maybe all three!)! This is the kind of dish that transforms a simple Sunday brunch into something even more memorable.
Ingredients• 1 (14-16 ounce) loaf, sourdough bread, french bread, brioche, challah, or similar, day-old, cut into 1-inch cubes • 1 1/2 cups blueberries, fresh or frozen • 8 large eggs • 2 cups unsweetened vanilla almond milk or milk of choice • 1/3 cup pure maple syrup • zest of 1 large lemon • 2 tablespoons lemon juice, freshly squeezed • 1 tablespoon pure vanilla extract • 1/2 teaspoon ground cinnamon • 1/8 teaspoon kosher salt • powdered sugar, optional, for serving • maple syrup, optional, for serving • butter, optional, for serving
Coat a 9x13-inch casserole dish with nonstick spray.
Arrange the bread cubes in an even layer in the pan. The bread cubes should be dry. If they are still soft, toast the cubes in a single layer on a baking sheet at 350 degrees F until lightly dried, about 10 minutes.
Sprinkle the blueberries over the bread cubes.
In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt.
Pour the egg mixture over the bread cubes.
Cover the casserole dish tightly with plastic wrap.
Place the casserole dish in the fridge for at least 8 hours and up to overnight.
Place an oven rack in the center position.
Preheat the oven to 350 degrees F.
Bake until lightly golden brown on top and the bread in the center is moist but not squishy, about 45-55 minutes.
Serve hot with your favorite toppings.