Baked Blueberry Lemon French Toast

Hello foodie friends. I’m trying to drag myself away from the yard and garden long enough to make something delicious to share with you all.

Guess what? It’s breakfast time again.

I know I’ve posted quite a few breakfast recipes over the past few months. I can’t help it. I just love them! I especially love the make-ahead recipes cause I can leisurely throw them together on a Saturday night and sleep in a bit later on Sunday morning. Pop it in the oven and in less than an hour we have a delicious poppin’ hot breakfast.

I used up the second to last bag of my summer blueberries of 2013 for this recipe. I can’t wait for blueberry picking 2014! I’m loading up baby!

Please try this scrumptious recipe. Using the King Hawaiian Rolls gives it just a touch of extra sweetness. It’s perfect for a lazy Sunday morning breakfast.

Baked Blueberry Lemon French Toast 
recipe from Damn Delicious
Printed recipe
1 (12-count) package King’s Hawiian Sweet Dinner Rolls, cubed
1 cup blueberries
2 cups milk
4 large eggs
1/4 cup maple syrup
Zest of 1 lemon
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg

For the Crumb Topping
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cut into cubes
2 tablespoons confectioners’ sugar

Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread. (I didn’t do this. I just put the bread down and threw all the blueberries on top)

In a large glass measuring cup or another bowl, whisk together milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees F.

To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes. Place into oven and bake for 35-45 minutes, or until golden brown. Serve immediately, sprinkled with confectioners’ sugar, if desired.