Overnight Lemon Blueberry French Toast Casserole

• Vegetarian

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 1 1/2 cups Blueberries, fresh
  • 1 tbsp Lemon, zest

• Refrigerated

  • 11 Eggs, large

• Condiments

  • 3 tbsp Lemon juice
  • 1/3 cup Maple syrup

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 loaf French bread

• Dairy

  • 1 tbsp Butter
  • 1 cup Half and half
  • 1 cup Heavy cream

• Liquids

  • 1 cup Water

Found on chef-in-training.com

Description

Ingredients

• 1 loaf french bread, cut into 1 inch cubes (Texas toast works, too)
• 1 cup blueberries (fresh or frozen)
• 11 large eggs
• ⅓ cup maple syrup
• 1 cup heavy cream
• 1 cup half and half
• 1 Tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• ¼ cup sugar
• 1 cup sugar
• 1 cup water
• 3 Tablespoons cornstarch
• 1½ cups fresh blueberries
• 1 Tablespoon lemon juice
• 1 Tablespoon butter

Directions

• Arrange ½ of the bread cubes in a greased 9x13 pan.
• Sprinkle ½ of the blueberries over the bread cubes.
• Top with remaining bread cubes.
• In a large bowl, miix together eggs, syrup, heavy cream, half and half, lemon zest, lemon juice and vanilla in a large bowl.
• Pour egg mixture over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover pan with foil. Let chill in refrigerator overnight.
• Bake covered with foil at 350 degrees F for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with blueberry syrup.
• In a medium saucepan over medium heat, cook water, sugar, and cornstarch until thickened. Stir in blueberries, and lemon juice and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.