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2) Blueberry-Lemon Overnight French Toast Bake

Bright, sweet, and just a little tart. The lemon zest is the thing here — it keeps the whole dish from feeling heavy, which matters when you're serving it to kids at 8am. I set this one up on Friday night so Saturday morning is actually manageable.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Minimum chilling time 8 hours
Total Time 9 hours 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 loaf challah or brioche torn into 2-inch pieces (about 10 cups)
  • 2 cups fresh or frozen blueberries
  • 6 large eggs
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tbsp melted butter

Method
 

  1. Brush the bottom and sides of a 9x13-inch baking dish with the 2 tablespoons melted butter.
  2. Combine torn bread and blueberries in the dish.
  3. Whisk eggs, milk, cream, sugar, vanilla, lemon zest, lemon juice, and salt.
  4. Pour custard evenly over bread and berries.
  5. Press bread gently to soak for a few minutes.
  6. Cover and refrigerate for at least 8 hours or overnight.
  7. Preheat oven to 350°F.
  8. Uncover and bake 45–50 minutes until set and golden.
  9. Drizzle with a little maple syrup if you like.