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!
(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
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