Recipe Background
Lemon Berry French Toast combines citrus zest and sweet blueberries in a comforting dish with a crispy topping.
Lemon Berry French Toast invites you to enjoy a twist on a classic, uniting bright citrus notes with the comforting warmth of cinnamon and vanilla. Prepare for an aroma that will gently fill your kitchen, teasing senses with hints of lemon mingling with sweet blueberries. Each bite is a harmonious blend of tart, sweet, and warmly spiced flavors. The bread cubes bake to a delightful texture, soft and custardy inside, with a golden, crisp topping that offers satisfying contrast.
As you layer this dish, top the bread with a thoughtful sprinkle of blueberries, ensuring an even distribution. This small step promises berries in every bite, adding burst after burst of juicy sweetness. While the mixture bakes in the oven, resist the urge to peek too often—the final reveal of its golden crown is worth the anticipation.
When shared with others, it transforms a simple breakfast or brunch into something memorable. Light dustings of confectioners' sugar add a final touch, like snowfall over a mountain. The dish is best served warm, gathering friends and family around the table, each forkful a small indulgence of comfort and brightness. It’s a simple way to bring smiles and possibly a few requests for seconds.
Ingredients
For the bake:
- 1 (12-count) package Hawaiian rolls cubed
- 1 cup blueberries
- 1 1/2 cups milk
- 3 large eggs
- 2 tablespoons maple syrup plus more to taste
- zest of 1 lemon
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the crumb topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter cut into cubes
- 2 tablespoons confectioners' sugar
Directions
- Lightly coat a 9×13-inch baking dish with nonstick spray.
- Place 1/4 of the bread cubes in an even layer in the prepared baking dish.
- Top the bread cubes with 1/3 of the blueberries in an even layer. Repeat the layers twice. Starting and ending with a layer of the bread cubes.
- In a large bowl, whisk the milk, the eggs, the maple syrup, the lemon zest, the vanilla, 1 1/2 teaspoon of the cinnamon, and the nutmeg together.
- Pour the milk mixture evenly over the bread cubes, cover, and chill in the refrigerator for at least 2 hours and up to overnight.
- Preheat oven to 350 degrees F.
- Combine the flour, the sugar, and the remaining cinnamon in a small bowl.
- Add the cubed butter to the flour mixture and use your fingers to toss to coat and work the butter into the dry ingredients until it resembles coarse crumbs.
- Evenly sprinkle the crumb topping over the French toast mixture.
- Bake the French toast mixture until golden-brown, about for 35-45 minutes.
- Sprinkle the French toast with the confectioners' sugar and serve.
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