Lemon Blueberry Overnight Baked French Toast with Lemon Syrup

• Vegetarian

• Produce

  • 12 oz Blueberries, fresh
  • 3 tsp Lemon, zest
  • 1 tsp Lemon, fresh zest

• Refrigerated

  • 8 Eggs

• Condiments

  • 8 1/3 tbsp Lemon juice, freshly squeezed
  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 2 tsp Corn starch
  • 1 cup Powdered sugar
  • 1/8 tsp Salt
  • 2/3 cup Sugar
  • 1 1/4 tbsp Vanilla, pure

• Bread & Baked Goods

  • 1 loaf French bread, soft

• Dairy

  • 2 tbsp Butter, salted
  • 8 oz Cream cheese
  • 2 tbsp Heavy cream
  • 1 3/4 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on fivehearthome.com

Description

Directions

• Generously butter (or coat with cooking spray) a 9- by 13-inch baking dish. Arrange half of the bread cubes in the bottom of the dish.
• In a large bowl, beat together softened cream cheese, powdered sugar, lemon juice, and 1 teaspoon lemon zest until smooth. Spoon small dollops of cream cheese mixture all over the bread cubes in the baking dish, gently spreading cream cheese with the back of a spoon. Sprinkle blueberries in a single layer over the cream cheese. Top with remaining bread cubes.
• In another large bowl, whisk together eggs, milk, maple syrup, vanilla, remaining 2 teaspoons lemon zest, and salt until well blended. Evenly pour custard over bread cubes, gently pressing down on any cubes that are sticking up so that all bread gets soaked with egg mixture.
• Cover baking dish tightly and refrigerate overnight. In the morning, uncover baking dish and allow to come to room temperature while preheating the oven to 350°F. Bake for 50 to 60 minutes or until center is puffed and surface is golden brown. If bread is starting to brown too much before casserole is done, you may lay a sheet of foil over the top and continue baking until done.
• While French toast is baking, make the Lemon Syrup. In a small pot, whisk together water, sugar, lemon juice, lemon zest, and corn starch until well blended. Set pot over medium-high heat and bring to a boil while stirring. Reduce to a simmer and cook for 3 to 5 minutes, stirring occasionally, or until syrup has thickened. Remove pot from the heat and stir in butter, heavy cream, and vanilla, until all ingredients are smooth and well blended. Set aside and allow to cool.
• When French toast is done, remove from oven and allow to cool for a few minutes before slicing and serving warm with Lemon Syrup drizzled on top.