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This Lemon Blueberry Overnight French Toast is the perfect make-ahead breakfast for lazy weekend mornings or holiday brunches. Brioche soaked in a vanilla-lemon custard and studded with juicy blueberries, this dish comes together in minutes the night before and bakes up the next morning. Pair it with my Cranberry Margaritas for a festive holiday brunch.
I’m obsessed with prepping breakfast ahead. Waking up to something I can heat and eat is the best treat for my future self and for cooking for a crowd. From overnight cinnamon rolls to breakfast biscuit sandwiches and freezer breakfast sandwiches, these make-ahead dishes are lifesavers for busy mornings. This Lemon Blueberry Overnight French Toast takes things up a notch with bright lemon zest, fresh blueberries, and a custardy brioche base that’s pure breakfast magic.
Ingredients You’ll Need for Lemon Blueberry Overnight French Toast
Brioche bread – This buttery, soft bread is essential for creating that custardy texture.
Lemon zest – Fresh lemon zest adds a bright, citrusy flavor that pairs so well with the blueberries.
Vanilla bean – I love the flavor of real vanilla bean, but vanilla extract works great too.
Egg yolks and cream – These create a rich, custardy base that soaks into the bread overnight.
Blueberries – Fresh blueberries add pops of sweetness and a gorgeous pop of color.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Lemon Blueberry Overnight French Toast
Place sieve over bowl for straining custard later. Separate egg yolks into medium bowl.
Rub sugar, lemon zest, and vanilla bean seeds together to release oils.
Heat milk, sugar mixture, and salt to 120°F in saucepan.
Temper yolks by whisking in 1/4 cup warm milk twice. Return mixture to saucepan and cook on low, stirring constantly until it coats a spoon (3-5 minutes). Strain custard, stir in cream and vanilla extract, then chill 10 minutes.
Slice brioche, halve diagonally, then arrange in buttered 9×13-inch pan.
Pour custard over bread, cover, and refrigerate overnight.
Preheat oven to 350°F. Top with blueberries and almonds. Bake covered 15 minutes, then uncovered 15 minutes.
Serve with maple syrup, whipped cream, powdered sugar, and lemon zest.
Tips and Tricks
Don’t skip the tempering. Taking the time to slowly warm the egg yolks prevents them from scrambling and ensures a smooth, silky custard.
Use day-old bread. Slightly stale brioche absorbs the custard better than fresh bread. If your brioche is fresh, leave the slices out for an hour before assembling.
Make it ahead. This dish is perfect for holidays and special occasions because you can assemble it up to two days in advance. Just pop it in the oven when you’re ready!
Customize your toppings. Try raspberries instead of blueberries, or add a handful of chopped pecans for extra crunch.
Cover loosely with foil. This prevents the top from browning too quickly while allowing the custard to set perfectly.
More Cozy Breakfast Recipes
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Place a sieve atop a medium bowl or large measuring cup. We’re going to strain our mixture after we cook it.
Add the egg yolks to a medium bowl.
In another small bowl, add in the sugar, lemon zest and vanilla bean (if using). If you’re using vanilla extract we can add that at the end. Rub the zest, vanilla bean and sugar with your hands. This is going to activate the zest and make it more fragrant.
In a medium saucepan, set over medium heat, pour in the milk, sugar and kosher salt. Warm it until it’s very warm to the touch, about 120F.
Add about 1/4 cup of the warm milk to the egg yolks. Mix it and add another 1/4 cup. This is going to bring the mixture up to a warm temperature slowly so it doesn’t overcook the egg yolks.
Pour the egg yolk mixture into the saucepan with the warm milk and place on the a low flame. Cook, stirring frequently, until it coats the back of a spoon, about 3-5 minutes. I like to stir it the whole time just to make sure it’s not cooking too fast.
Pour it through the sieve and immediately add in the heavy cream and vanilla extract (if using). Transfer to the fridge to cool down for 10 minutes or so.
Meanwhile, slice up your brioche. I cut thinner slices and then cut those slices in half, diagonolly. Butter a 9×13-inch pan. Arrange the brioche in the pan.
Remove the milk mixture from the fridge and pour it on top. Cover the French toast with plastic wrap and transfer to the fridge overnight or up to two days.
The next morning, preheat the oven to 350F. Add the blueberries and slices almonds on top. Cover with foil lightly. Bake covered for 15 minutes. Uncover and bake for an additional 15 minutes.
Serve with maple syrup, whipped cream, a dusting of powdered sugar and a little lemon zest.
Don’t skip the tempering. Taking the time to slowly warm the egg yolks prevents them from scrambling and ensures a smooth, silky custard.
Use day-old bread. Slightly stale brioche absorbs the custard better than fresh bread. If your brioche is fresh, leave the slices out for an hour before assembling.
Make it ahead. This dish is perfect for holidays and special occasions because you can assemble it up to two days in advance. Just pop it in the oven when you’re ready!
Customize your toppings. Try raspberries instead of blueberries, or add a handful of chopped pecans for extra crunch.
Cover loosely with foil. This prevents the top from browning too quickly while allowing the custard to set perfectly.
