Lemon Blueberry Overnight French Toast
This Lemon Blueberry Overnight French Toast is the perfect make-ahead breakfast! Soaked in vanilla-lemon custard with fresh blueberries, it bakes to golden perfection.
Servings: 8
Equipment
- 1 Fine-mesh sieve
- 1 Whisk
- 1 silicone spatula
- 1 Microplane
Ingredients
For the French Toast:
- 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
- 2 loaves brioche bread
For Garnish:
- 1 cup blueberries
- 1/4 cup sliced almonds
- Powdered sugar for dusting
- Whipped cream for serving
- Maple syrup for serving
Instructions
To Make the French Toast:
- Place a sieve atop a medium bowl or large measuring cup. We're going to strain our mixture after we cook it.
- Add the egg yolks to a medium bowl.
- In another small bowl, add in the sugar, lemon zest and vanilla bean (if using). If you're using vanilla extract we can add that at the end. Rub the zest, vanilla bean and sugar with your hands. This is going to activate the zest and make it more fragrant.
- In a medium saucepan, set over medium heat, pour in the milk, sugar and kosher salt. Warm it until it's very warm to the touch, about 120F.
- Add about 1/4 cup of the warm milk to the egg yolks. Mix it and add another 1/4 cup. This is going to bring the mixture up to a warm temperature slowly so it doesn't overcook the egg yolks.
- Pour the egg yolk mixture into the saucepan with the warm milk and place on the a low flame. Cook, stirring frequently, until it coats the back of a spoon, about 3-5 minutes. I like to stir it the whole time just to make sure it's not cooking too fast.
- Pour it through the sieve and immediately add in the heavy cream and vanilla extract (if using). Transfer to the fridge to cool down for 10 minutes or so.
- Meanwhile, slice up your brioche. I've made this a few times and have cut it in just slices. And have also done diagonal slices (what you see in this blog post). You could also cube up the brioche. Butter a 9x13-inch pan. Arrange the brioche in the baking dish.
- Remove the milk mixture from the fridge and pour it on top. Cover the French toast with plastic wrap and transfer to the fridge overnight or up to two days.
To Bake the French Toast:
- The next morning, preheat the oven to 350F. Add the blueberries and slices almonds on top. Cover with foil lightly. Bake covered for 15 minutes. Uncover and bake for an additional 15 minutes.
- Serve with maple syrup, whipped cream, a dusting of powdered sugar and a little lemon zest.
Notes
Tips and Tricks:
- Don't skip the tempering. Taking the time to slowly warm the egg yolks prevents them from scrambling and ensures a smooth, silky custard.
- Use day-old bread. Slightly stale brioche absorbs the custard better than fresh bread. If your brioche is fresh, leave the slices out for an hour before assembling.
- Make it ahead. This dish is perfect for holidays and special occasions because you can assemble it up to two days in advance. Just pop it in the oven when you're ready!
- Customize your toppings. Try raspberries instead of blueberries, or add a handful of chopped pecans for extra crunch.
- Cover loosely with foil. This prevents the top from browning too quickly while allowing the custard to set perfectly.
Nutrition
Calories: 192kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 144mg | Sodium: 100mg | Potassium: 133mg | Fiber: 1g | Sugar: 17g | Vitamin A: 466IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 0.5mg
