What’s better than French toast? Overnight French toast! The beauty of this sweet breakfast bake is that you can prep it the night before, leaving you free to enjoy a leisurely, fuss-free weekend brunch with family and friends. Tangy lemon cream cheese and juicy blueberries give it a fresh twist, making it perfect for spring and summer.
The ingredients for this dish are actually quite simple. You’ll need a loaf of challah bread sliced (10 slices), cream cheese, lemons, blueberries, plus eggs, milk, heavy whipping cream and sugar. You can find the full ingredient list and exact measurements in the recipe at the end of this post.
First, lightly butter a 13x9-inch baking dish. In a bowl, beat cream cheese, 3 tablespoons of the sugar, and 1 tablespoon of the lemon peel with an electric mixer on medium speed until smooth and creamy. Place 4 slices of challah in the baking dish and generously spread the cream cheese mixture over each slice.
Press a few blueberries onto the cream cheese of each slice and place another slice of challah on top so you have 4 “sandwiches” in the pan. With the remaining 2 slices, make another sandwich and break it into pieces to fill in the gaps between the sandwiches in the pan.
Next, in a large bowl, beat eggs, the remaining 3 tablespoons of sugar, the remaining 1 tablespoon of lemon peel, the milk and cream with a whisk. Pour mixture over the casserole and top with remaining blueberries.
Cover with plastic wrap and refrigerate for at least 1 hour, but no longer than 12 hours. Then take the dish out of the refrigerator and let it rest for about 30 minutes before baking at 350°F for 40 minutes or until puffed and golden. Cool for about 15 minutes, then serve!