Tuesday, October 20

Blueberry Lemon French Toast Casserole

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Blueberry Lemon French Toast Casserole Recipe

By Tammy Algood Published: February 1, 2015

  • Yield: 8 Servings



  1. Grease a 13-by-9-inch baking dish with cooking spray. Place 6 of the bread slices in the bottom of the dish.
  2. In a mixing bowl, whisk together the eggs, milk, syrup, lemon extract and cinnamon. Pour half over the bread slices. Top with half of the blueberries. Repeat the layers of bread, milk mixture and blueberries. Top with the almonds and sprinkle evenly with the brown sugar.
  3. Cover and refrigerate overnight. Remove from the refrigerator and preheat the oven to 350 degrees. Uncover and bake 55 minutes. Let rest 5 minutes before serving warm with blueberry syrup, if desired.
  4. Raspberry or Blackberry variation: Substitute fresh or frozen raspberries or blackberries for the blueberries. Then substitute almond extract for the lemon and top it off with maple syrup instead of blueberry.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at talgood@tnelectric.org.

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