Overnight Blueberry French Toast
Gooey and soft yet fluffy and decadent French toast littered with bursts of fresh baked blueberries.
Equipment
- 8x13 ceramic deep-dish casserole pan
Ingredients
- 3 large eggs
- 3 egg yolks
- 2 cups milk
- 1 cup heavy cream
- zest of one lemon
- 2 tbsp vanilla extract
- 8 tbsp butter melted and cooled
- 1 cup blueberries
- 1 cup granulated sugar
- 1/4 cup honey
- 1/4 cup Turbinado for crunch
- 1 loaf of brioche or 8 dinner rolls
Instructions
- In your ceramic baking pan, cut the brioche loaf or dinner rolls into small circles and layer vertically. The brioche should be one layer and there should be room between the pieces. Add in blueberries on top of the bread and in between the slices.
- In a large bowl, whisk your eggs, yolks, lemon zest, and vanilla together. Add in your sugar and honey, whisk until a light yellow in color. Add in your melted butter and whisk for another minute. Once done, pour in your milk and heavy cream. Stir to combine.
- Pour your custard mixture over the bread and press the bread down to ensure it is fully submerged. Sprinkle turbinado sugar onto the blueberry custard bread and wrap your dish with plastic wrap.
- Refrigerate 7-12 hours.
- Set the oven to 350℉ or 180℃ and bake the French toast for 45 minutes, or until golden brown.
- Serve warm or at room temperature. Enjoy!