Baked Blueberry French Toast Casserole

Ingredients

• 1 pound loaf rustic bread, cut into 1-inch cubes
• 1 1/2 cups blueberries, frozen or fresh
• 5 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 teaspoon vanilla extract
• 8 tablespoons sugar, divided
• 1 tablespoon lemon zest
• 1/8 teaspoon kosher salt
• 2 tablespoons unsalted butter, diced

Directions

1. Grease a 9x13 baking dish, or another 3-quart baking dish. Add half of the bread cubes and spread them out evenly, then scatter 2/3 of the blueberries over the top. Add the rest of the bread cubes, then finish with the remaining blueberries.
2. If your blueberries are frozen, use them straight from the freezer. Don’t thaw them first, or they’ll be much more likely to tint the whole casserole.
3. In a bowl, beat together the eggs, milk, cream, vanilla, 6 tablespoons of the sugar, lemon zest, and salt. Pour this evenly over the bread, then press the bread down gently so it soaks up the custard without smashing the berries. Let it sit for at least 30 minutes, or overnight. If you’re letting it soak overnight, cover the dish with plastic wrap and refrigerate it.
4. About 15 minutes before you’re ready to bake, heat the oven to 350 degrees F.
5. Right before the casserole goes into the oven, sprinkle the remaining sugar across the top and scatter the diced butter over it. Bake for 45 minutes, until the casserole is lightly puffed and golden brown. If it was refrigerated overnight, it may need a few minutes longer.
6. Let the casserole rest for about 10 minutes before slicing. Serve it with powdered sugar dusted over the top or a drizzle of maple syrup.
7. Leftovers can be kept in the refrigerator for about a week and warmed up in the microwave.