This Blueberry Lemon French Toast Bake is the ultimate overnight brunch recipe, perfect for holidays, gatherings, or slow weekends (which I love!). Cubes of soft brioche bread soak up a bright and creamy lemon custard, then bake up golden with bursts of juicy blueberries in every bite. Whether you call it a blueberry breakfast casserole or a sweet lemon custard bake, it’s a crowd-pleasing dish that’s as easy to prep ahead as it is delicious to serve. If you love easy, make-ahead breakfasts like this, be sure to check out my classic Overnight French Toast Casserole, too!
Ingredients & Substitutions
- Bread: For most of my French toast bakes, like this one and my Berries and Cream Overnight French Toast Bake, I like to use brioche bread. It is sturdy enough to soak up all the custard while staying soft and tender. Plus, its rich, buttery flavor makes every bite extra special! Challah bread is another delicious option you might want to try.
- Blueberries: I used blueberries for a sweet and juicy burst of flavor in every bite. They pair perfectly with the lemon and make the bake feel extra fresh. You can use fresh or frozen blueberries. But, if using frozen berries, don’t thaw them first, or they might get too soft and bleed into the custard.
- Custard Mixture: The custard is made with eggs, whole milk, heavy cream, brown sugar, vanilla, lemon zest, and lemon juice. It’s rich, creamy, and just sweet enough. Once poured over the bread, it soaks in and bakes into a soft, delicious texture.
- Lemon Flavor: You can’t have a blueberry lemon French toast bake without the lemon! I added both fresh lemon zest and a squeeze of lemon juice (about one medium lemon) to brighten up the custard and bring out the berry flavor.
- Crumb Topping: The crumb topping makes this bake extra yummy! It’s sweet, buttery, and a little crunchy, making this French toast bake like a cross between a coffee cake and French toast. It bakes up golden and adds a fun texture on top.
- For Serving: I love a dusting of confectioners’ sugar for serving. And, on top of that (literally), I like a drizzle of maple syrup. But it is delicious as-is, without the toppings, too.
Why You’ll Love This Blueberry Lemon French Toast Bake
Besides the fact that this blueberry lemon French toast bake is so delicious, there are other reasons why you will love this recipe:
- Easy make-ahead breakfast casserole: Perfect for holidays, brunch, or busy mornings. Prep it the night before and bake it fresh in the morning.
- Bursting with blueberry and lemon flavor! Sweet blueberries and bright lemon zest bring a fresh, fruity twist to classic French toast.
- Soft, custardy texture: Brioche bread soaks up a rich custard made with eggs, milk, cream, and vanilla for the perfect baked French toast consistency.
- Sweet crumble topping: A buttery streusel topping adds a little crunch and makes this feel like a cross between coffee cake and French toast.
- Perfect for brunch or feeding a crowd! It is baked in a 9×13-inch dish and slices easily for serving.
Make Ahead & Freezer Instructions for Blueberry Lemon French Toast Bake
One reason (a big one, in my opinion) why you will love this French toast bake is because of the make-ahead options! You have a couple of ways to get a head start on this breakfast or brunch recipe:
- Refrigerate Overnight: Assemble the casserole as directed, then cover tightly and refrigerate for at least 4 hours or up to overnight. When ready to bake, add the crumble topping just before placing it in the oven. Bake directly from the refrigerator for the best results.
- Freeze Before Baking: Prepare the casserole without the crumble topping. Cover it tightly with plastic wrap and aluminum foil, then freeze for up to 2–3 months. When ready to bake, thaw the casserole overnight in the refrigerator. Add the crumble topping before baking as usual. You can also bake it directly from frozen, just add the topping, and increase the baking time by 20–30 minutes, or until the center is fully set and the topping is golden brown.
Variations and Mix-Ins for Blueberry Lemon French Toast Bake
I love how easy it is to make this blueberry lemon French toast bake your own. You can replace the blueberries with raspberries or strawberries, toss in some nuts for crunch, or add a sprinkle of cinnamon. Chocolate chips are always a fun addition, too! If you want more citrus, try a little orange zest or lime juice.
Storing & Reheating Blueberry Lemon French Toast Bake
To Store: Let the French toast bake cool completely before transferring leftovers to an airtight container. Refrigerate for up to 3–4 days. (But, I highly doubt you will have any leftovers, it is so good!)
To Reheat: Warm the casserole in the oven at 350°F, covered loosely with aluminum foil, until heated through. You can also reheat individual servings in the microwave.
Can I Freeze Baked Blueberry Lemon French Toast Bake?
Yes! You can freeze this French toast bake after it’s fully baked. First, let it cool completely to avoid condensation. Then, wrap the casserole tightly in plastic wrap or aluminum foil. For extra protection, place it in a freezer-safe container or heavy-duty freezer bag. Label with the date, and freeze for up to 2–3 months. When ready to enjoy it, thaw the casserole overnight in the refrigerator. Reheat in the oven at 350°F for 20–30 minutes, or until warmed through and bubbly. The crumble topping will stay deliciously crisp with this method.
Blueberry Lemon French Toast Bake
Ingredients
- 1 loaf (16 ounces) Brioche bread, cut into 1-inch cubes
- 1 ½ cups (222 g) fresh blueberries, or frozen berries (unthawed)
- 8 large eggs, room temperature, beaten
- 2 cups (490 g) whole milk, room temperature
- ½ cup (119 g) heavy whipping cream, room temperature
- ¾ cup (150 g) light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
Topping
- ½ cup (62.5 g) all-purpose flour
- ½ cup (100 g) light brown sugar, packed
- ½ teaspoon lemon zest
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
For Serving
- Confectioners' sugar, for garnish
- Maple syrup, for serving
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- Add the cubed brioche bread to the baking dish in an even layer.
- Sprinkle blueberries evenly over the top of the bread. Set aside.
- In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, lemon zest, lemon juice, and salt until smooth and fully combined.
- Pour the egg mixture evenly over the bread and blueberries. Gently press the bread down with a spatula or your hands to ensure all pieces are soaked.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, up to overnight.
- When ready to bake, preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, brown sugar, lemon zest, and salt. Then, add the cubed butter. Using your hands, work the butter into the flour mixture with your fingers until it is crumbly and well combined.
- Remove the casserole from the refrigerator. Sprinkle the crumble topping evenly over the soaked bread cubes.
- Bake the casserole, uncovered, for 60-65 minutes, or until the top is golden brown and the center is set.
- Let the French toast casserole rest for 10 minutes before serving.
- Dust with confectioners’ sugar and drizzle with maple syrup, if desired.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I absolutely love French toast bakes, and this one did not disappoint, either! The lemon custard was so good, especially with the blueberries.
Elizabeth
The blueberry lemon combination is not always my favorite, but I LOVED this French toast bake.
Stephanie
I love the crunch from the crumble topping. This is a winner, for sure.
Bella
This French toast bake had all of the wonderful textures I loved from the crunchy topping to the creamy custard filling. I added a little maple syrup to mine. Perfectly delicious!
