Lemon Blueberry French Toast Casserole
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 482
- Total Fat
- 19
- Saturated Fat
- 9
- Carbohydrates
- 62
- Dietary Fiber
- 4
- Sugar
- 41
- Protein
- 16
- Cholesterol
- 222
- Sodium
- 372
- Total: 9 hr 5 min (includes chilling time)
- Active: 30 min
Ingredients
4 tablespoons salted butter, at room temperature
12 slices potato bread, cut diagonally into triangles
8 large eggs, beaten
2 cups milk
2/3 cup brown sugar
1/2 cup mascarpone
2 tablespoons vanilla extract
2 lemons, 1 zested and halved, the other halved and sliced, for garnish
1 cup frozen blueberries
1 1/2 cups sifted powdered sugar, plus more for dusting
Directions
Special equipment:
an immersion blender- Butter a 9-by-13-inch baking dish. Shingle the bread in the baking dish in two rows lengthwise.
- Add the eggs, milk, brown sugar, mascarpone, vanilla and lemon zest to a large pitcher. Using an immersion blender, blend until smooth. Pour the custard over the bread. Add the frozen blueberries over the top. Wrap and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Uncover the casserole and bake until the custard is set and the bread has crisped, 40 to 45 minutes.
- Meanwhile, make the glaze by adding the juice from half of the zested lemon to the powdered sugar in a bowl, mixing until smooth. Cover and set aside until ready to serve.
- Remove the French toast from the oven and drizzle over the lemon glaze. Dust the top with powdered sugar and garnish with the sliced lemons. Serve warm.