Description
This Lemon Blueberry Overnight French Toast is a luscious and comforting breakfast dish featuring custard-soaked brioche bread infused with bright lemon zest, fresh blueberries, and crunchy sliced almonds. Prepared the night before and baked to golden perfection, it makes for a delightful morning treat topped with powdered sugar, whipped cream, and maple syrup.
Ingredients
Custard Mixture
- 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
Bread and Toppings
- 2 loaves brioche bread
- 1 cup blueberries
- 1/4 cup sliced almonds
- Powdered sugar (for dusting)
- Whipped cream (for serving)
- Maple syrup (for serving)
Instructions
- Prepare to Strain Custard: Place a sieve over a medium bowl or large measuring cup to strain the custard mixture after cooking.
- Mix Egg Yolks: Add the 5 large egg yolks to a medium bowl and set aside.
- Combine Flavorings with Sugar: In a small bowl, mix the sugar, lemon zest, and vanilla bean seeds (if using). Rub the zest and vanilla seeds into the sugar with your hands to release aromas. If using vanilla extract, add it later after cooking.
- Warm Milk Mixture: In a medium saucepan over medium heat, combine milk, sugar mixture, and kosher salt. Warm the mixture until very warm to the touch (around 120°F).
- Temper Egg Yolks: Slowly add about 1/4 cup of warm milk into the egg yolks, whisking to temper. Then add another 1/4 cup similarly to gradually raise the temperature and prevent scrambling.
- Cook Custard: Pour the egg yolk mixture back into the saucepan with the remaining warm milk. Cook over low heat, stirring frequently, for 3-5 minutes until the mixture thickens and coats the back of a spoon.
- Strain and Chill Custard: Immediately strain the custard through the sieve into the prepared bowl. Stir in the heavy cream and vanilla extract if using. Refrigerate for about 10 minutes to cool.
- Prepare Brioche Bread: Slice the brioche (either in straight or diagonal slices, or cubed). Butter a 9×13-inch baking dish and arrange the bread slices evenly inside.
- Soak Bread Overnight: Remove custard from fridge and pour over the arranged brioche. Cover with plastic wrap and refrigerate overnight or up to two days to soak.
- Preheat Oven and Add Toppings: The next day, preheat the oven to 350°F. Sprinkle the blueberries and sliced almonds evenly on top of the soaked bread. Cover the dish lightly with foil.
- Bake Covered: Bake the French toast covered with foil for 15 minutes to allow the bread to absorb heat gently.
- Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes until the top is lightly browned and the almonds toasted.
- Serve: Dust with powdered sugar, add fresh lemon zest on top, and serve warm with whipped cream and maple syrup.
Notes
- Vanilla bean seeds impart a more intense vanilla flavor, but vanilla extract is a convenient substitute added after cooking.
- Tempering the egg yolks with warm milk prevents them from scrambling during custard cooking.
- Using brioche bread adds a rich and soft texture ideal for custard soaking.
- Overnight soaking ensures the bread absorbs all the custard flavors thoroughly for a moist, custardy finish.
- Sliced almonds add a lovely crunch contrast to the soft baked French toast.
- This dish can be prepared up to two days in advance, making it perfect for busy mornings or holiday brunches.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
