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Creamy Lemon Blueberry Overnight French Toast

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A luscious overnight French toast recipe featuring thick-cut brioche soaked in a lemony custard, layered with a creamy lemon cream cheese filling and fresh blueberries, perfect for a special breakfast or brunch.

Ingredients

Scale
  • 1 loaf thick-cut brioche or challah bread (about 12 slices, day-old is best for soaking)
  • 6 large eggs (room temperature)
  • 1 ½ cups whole milk (or almond/oat milk for dairy-free)
  • ½ cup heavy cream (optional for richness)
  • ¾ cup granulated sugar (adjust to taste)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground cinnamon (optional)
  • Pinch of salt
  • 8 oz cream cheese, softened (full-fat preferred)
  • ⅓ cup powdered sugar (sifted)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1 tablespoon lemon zest (for cream cheese filling)
  • 1 ½ cups fresh or frozen blueberries
  • Maple syrup or honey (optional, for serving)
  • Powdered sugar for dusting (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Prepare the cream cheese filling by beating 8 oz softened cream cheese with ⅓ cup powdered sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon zest until smooth. Refrigerate to keep firm.
  2. In a large bowl, whisk together 6 eggs, 1 ½ cups whole milk, ½ cup heavy cream, ¾ cup granulated sugar, 2 teaspoons vanilla extract, 1 tablespoon lemon zest, 2 tablespoons lemon juice, ½ teaspoon cinnamon (if using), and a pinch of salt until combined and slightly frothy.
  3. Slice the brioche or challah loaf into 12 thick slices (about ¾ inch thick). Toast lightly if bread is very fresh.
  4. Lightly grease a 9×13-inch baking dish. Lay 6 slices of bread in the dish. Dollop and spread the cream cheese filling evenly on each slice, then sprinkle half of the blueberries over the filling. Top with the remaining 6 slices of bread, pressing gently to sandwich the filling.
  5. Pour the custard mixture evenly over the layered bread, pressing gently to help soak. Cover tightly with plastic wrap or foil.
  6. Refrigerate the dish for at least 6 hours or overnight to allow the bread to absorb the custard.
  7. Preheat oven to 350°F (175°C). Remove cover and sprinkle remaining blueberries on top. Bake uncovered for 45-50 minutes until custard is set and top is lightly golden. Edges should pull away slightly from the pan.
  8. Let cool for 10-15 minutes before slicing. Serve warm with maple syrup, powdered sugar, and fresh mint if desired.

Notes

Use day-old brioche or challah for best soaking results. Fresh lemon zest and juice are essential for bright flavor. Soaking overnight is key for perfect texture. Tent with foil if top browns too quickly. Leftovers store well in fridge up to 3 days and freeze up to 2 months.

Nutrition

Keywords: French toast, overnight French toast, lemon blueberry, cream cheese filling, brunch, breakfast, easy recipe, baked French toast

Find it online: https://breezybake.com/creamy-lemon-blueberry-overnight-french-toast-recipe-for-perfect-breakfast/