Blueberry Lemon French Toast Casserole

Ingredients

• id: brioche_bread metric: 680g imperial: 1.5 lbs name: brioche or challah bread, cut into 2.5cm (1-inch) cubes

• id: large_eggs_casserole metric: 8 large imperial: 8 large name: large eggs

• id: whole_milk_casserole metric: 480ml imperial: 2 cups name: whole milk

• id: heavy_cream_casserole metric: 240ml imperial: 1 cup name: heavy cream

• id: granulated_sugar_casserole metric: 100g imperial: 1/2 cup name: granulated sugar

• id: vanilla_extract_casserole metric: 15ml imperial: 1 tbsp name: vanilla extract

• id: lemon_zest_casserole metric: 15ml imperial: 1 tbsp name: fresh lemon zest

• id: lemon_juice_casserole metric: 30ml imperial: 2 tbsp name: fresh lemon juice

• id: ground_cinnamon metric: 5ml imperial: 1 tsp name: ground cinnamon

• id: salt_casserole metric: 2ml imperial: 1/2 tsp name: salt

• id: fresh_blueberries_casserole metric: 250g imperial: 1 1/2 cups name: fresh blueberries

• id: cream_cheese_cubes metric: 115g imperial: 4 oz name: cream cheese, cut into small cubes

• id: butter_topping metric: 60g imperial: 4 tbsp name: unsalted butter, melted

• id: brown_sugar_topping metric: 50g imperial: 1/4 cup name: packed brown sugar

• id: flour_topping metric: 30ml imperial: 2 tbsp name: all-purpose flour

• id: cinnamon_topping metric: 2ml imperial: 1/2 tsp name: ground cinnamon

• id: powdered_sugar_dust metric: for dusting imperial: for dusting name: powdered sugar for dusting

• id: maple_syrup metric: for serving imperial: for serving name: pure maple syrup

Instructions

1. Grease a 33x23cm (13x9 inch) baking dish. Arrange half of the {brioche_bread} cubes in the dish.

2. Scatter half of the {fresh_blueberries_casserole} and half of the {cream_cheese_cubes} over the bread. Top with remaining bread cubes, then remaining blueberries and cream cheese.

3. In a large bowl, whisk together {large_eggs_casserole}, {whole_milk_casserole}, {heavy_cream_casserole}, {granulated_sugar_casserole}, {vanilla_extract_casserole}, {lemon_zest_casserole}, {lemon_juice_casserole}, {ground_cinnamon}, and {salt_casserole}.

4. Pour the custard mixture evenly over the bread, making sure all pieces are soaked. Press down gently with a spatula to help absorption.

5. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

6. When ready to bake, preheat oven to 175°C (350°F). Remove casserole from refrigerator and let sit at room temperature for 30 minutes.

7. For the topping, mix {butter_topping}, {brown_sugar_topping}, {flour_topping}, and {cinnamon_topping} in a small bowl until crumbly. Sprinkle over the casserole.

8. Bake uncovered for 40-45 minutes until the top is golden brown and the center is set (a knife inserted in center should come out mostly clean).

9. Let cool for 10 minutes before serving. Dust with {powdered_sugar_dust} and serve with {maple_syrup}.

Tips

Bread Choice: Day-old brioche or challah works best as it absorbs the custard without falling apart. If using fresh bread, let it sit out overnight to dry slightly.

Make Ahead: This casserole must be assembled the night before to allow proper soaking. It can be refrigerated for up to 2 days before baking.

Even Cooking: Let the casserole come to room temperature before baking to ensure even cooking throughout.

Doneness Test: The casserole is done when the center is set and no longer jiggles when gently shaken, and the top is golden brown.

Serving Size: Cut into 8 generous squares. Leftovers can be reheated in the microwave or oven and are delicious for several days.