Lemon-Sugar Blueberry French Toast

Not overly sweet, this pretty and lemony French Toast feeds a crowd and frees you up to enjoy your guests! Unlike traditional French Toast done in batches, this is a one pan dish best prepped the night before. I first made it for the kids coming home after prom, then I served it at Easter and it has quickly become a brunch staple at our house. Give this one a try!

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(Start this recipe the day before you plan on serving it)


1 package of Pepperidge farm or other white bread

½ c melted butter

4 T sugar

2 T. lemon zest

1 pint of blueberries

4 c. whole milk

1 tsp. Vanilla

A pinch of salt

6 eggs

Leave the bread out overnight to become stale or place in a 250 degree oven for 5 minutes.

Place the sugar and lemon zest in a small bowl and stir, pressing it a little to release the zest flavors into the sugar...yum!

Lay the bread slices in a large casserole dish, drizzle with melted butter and sugar-zest mixture. Pour the blueberries over and let them tuck in around and under the bread slices.

In a separate bowl, combine eggs, vanilla and milk and salt and pour over the bread in the casserole pan. Let this soak for 2 hours or overnight in the fridge.

Bake at 350 degrees for 30-40 minutes or when you insert a knife the custard looks sets and doesn’t run.


Confectioners sugar and maple syrup