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Lemon Blueberry Overnight French Toast Recipe

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4.3 from 64 reviews

This Lemon Blueberry Overnight French Toast is a delightful and elegant breakfast dish featuring creamy, citrus-infused custard-soaked brioche baked with fresh blueberries and crunchy sliced almonds. Perfect for a make-ahead brunch, it offers a balance of sweet, tangy, and nutty flavors topped with powdered sugar, whipped cream, and maple syrup.

  • Total Time: 50 minutes plus overnight soaking
  • Yield: 8 servings

Ingredients

Custard Base

  • 1 1/2 cups milk
  • 1 vanilla bean (seeds scraped) or 2 teaspoons vanilla extract
  • 2 tablespoons lemon zest (from 2 lemons)
  • 1/2 cup white granulated sugar
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/2 cup heavy cream

Main

  • 2 loaves brioche bread
  • 1 cup blueberries
  • 1/4 cup sliced almonds

Toppings

  • Powdered sugar (for dusting)
  • Whipped cream (for serving)
  • Maple syrup (for serving)

Instructions

  1. Prepare to Strain Custard: Place a sieve over a medium bowl or large measuring cup; this will be used later to strain the cooked custard mixture for a smooth texture.
  2. Mix Egg Yolks: Crack the 5 large egg yolks into a medium bowl and lightly whisk to combine.
  3. Combine Sugar, Lemon Zest, and Vanilla Bean: In a small bowl, mix sugar, lemon zest, and vanilla bean seeds (if using whole vanilla bean). Rub them together with your fingers to release fragrance and flavor. If using vanilla extract, this will be added later.
  4. Warm Milk Mixture: In a medium saucepan over medium heat, combine milk, sugar mixture, and kosher salt. Heat until very warm to the touch, about 120°F (49°C), but do not boil.
  5. Temper Egg Yolks: Gradually add about 1/4 cup of the warm milk mixture into the egg yolks, mixing well to slowly raise the temperature without cooking them. Then add another 1/4 cup and mix thoroughly.
  6. Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining warm milk. Place over low heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon, about 3-5 minutes, being careful not to scramble the eggs.
  7. Strain and Chill Custard: Immediately pour the custard through the prepared sieve to remove any cooked bits. Stir in heavy cream and vanilla extract if using. Refrigerate the custard for about 10 minutes to cool.
  8. Prepare Brioche: Slice the brioche loaves into either regular slices, diagonal slices, or cubes, depending on preference. Butter a 9×13-inch baking dish and arrange the brioche pieces evenly inside.
  9. Soak Bread: Pour the cooled custard evenly over the brioche in the baking dish. Cover tightly with plastic wrap and refrigerate overnight or up to 2 days to allow the bread to soak and absorb the custard fully.
  10. Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C).
  11. Add Toppings and Bake Covered: Sprinkle fresh blueberries and sliced almonds evenly over the soaked bread. Cover the baking dish lightly with foil and bake for 15 minutes.
  12. Bake Uncovered: Remove the foil and bake for an additional 15 minutes, allowing the top to brown and almonds to toast.
  13. Serve: Dust with powdered sugar and add a bit of lemon zest on top. Serve warm with whipped cream and maple syrup for a perfect finishing touch.

Notes

  • For best results, use brioche bread that is slightly stale to absorb the custard better.
  • If vanilla bean is not available, vanilla extract can be used but add it after cooking the custard to preserve flavor.
  • The soaking time can be extended up to 2 days in the fridge to deepen flavors and texture.
  • Almonds add crunch but can be omitted or replaced with pecans or walnuts if preferred.
  • Ensure not to overcook the custard on the stovetop to avoid scrambling the eggs—stir constantly and cook over low heat.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-blueberry-overnight-french-toast-recipe/