Name: Lemon Blueberry French Toast Casserole
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT9H5M0.000S
Yield: 8 servings
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.

Lemon Blueberry French Toast Casserole

Ingredients

Directions

Special equipment:

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