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If you’re looking for an easy, delicious, and truly special way to start the day, give my Easy Blueberry Lemon Breakfast Casserole a try. This scrumptious version of overnight French toast is a tart, sweet, mouthwatering twist on the classic. Perfect for Christmas morning!
Quick Breakfasts for Holiday Mornings and Harried Hostesses
My family and I have always loved entertaining. Brunch parties are one of my favorites. Everybody loves breakfast and preparing a brunch is much less work than giving a dinner party. Or can be, if you’ve got the right recipes.
Breakfast casseroles are a hostess’s dream. Having a delicious, filling, and easy to make main dish that can be prepared the night before and baked in the morning takes the stress out of entertaining. It also makes it easier to enjoy time with your guests. Whether you’re feeding family, friends, or overnight guests, an easy breakfast casserole is perfect for holiday mornings.
Over the years, I’ve collected and made all kinds of sweet and savory breakfast casseroles, including my Monte Cristo Breakfast Casserole. But the breakfast casserole that’s always been the biggest hit with my family, friends, and me, is my blueberry breakfast casserole.
A Lemony Blueberry Twist on a Classic
I first made Blueberry Breakfast Casserole over twenty years ago, for a brunch party I gave for friends who attended the matinee of a play one of my son’s appeared in. The raves my guests gave to the casserole were almost as enthusiastic as the reviews received by my darling boy.
And why not? This overnight version of French toast, made with sweet, juicy blueberries, rich cream cheese, and plenty of eggs whisked with milk, maple syrup, and a touch of vanilla is definitely a crowd-pleaser.
I’ve lost count of the number of times I’ve served it over the years. It’s considered a classic at our house, and a Christmas morning staple. I honestly didn’t think it could be improved upon – that is, not until I noticed a jar of lemon curd in the pantry and got an idea.
(If you want to, you can make your own lemon curd. Sally’s Baking Addiction has a good recipe. But you can also buy it at gourmet markets or online.)
Adding lemon curd to the recipe took my family’s favorite breakfast casserole to a whole new level! This tart and sweet, lemony twist on the classic blueberry breakfast casserole is even richer and more delicious than the version I’ve been making for years.
My husband pronounced my Easy Blueberry Lemon Breakfast Casserole a triumph. I have to say, I think he’s right.
Easy Blueberry Lemon Breakfast Casserole – Make, Sleep, Bake, Enjoy!
If you’re looking for an easy breakfast or brunch recipe to make for your family, friends, or overnight guests, give my Easy Blueberry Lemon Breakfast Casserole a try.
Just mix up the ingredients, go to bed, pop it in the over the next morning, and treat your family, friends, or overnight guests to a breakfast they’ll rave about!
Easy Blueberry Lemon Breakfast Casserole
- Yield: 6 servings 1x
Ingredients
Casserole
- 6 cups 1-inch Italian bread cubes
- 1 cup blueberries (fresh or frozen)
- 6 oz Neufchatel cheese or cream cheese, cut in small cubes or pieces
- 1/3 cup prepared lemon curd
- 6 eggs
- 1 cup whole milk
- 1/4 cup maple syrup
- ½ tsp vanilla
Sauce
- ½ cup water
- ½ cup sugar
- 1 T cornstarch
- 2/3 cup blueberries
- ¼ cup prepared lemon curd
- 1 T lemon juice
Instructions
- Place 4 cups of bread cubes in a greased, ovenproof baking dish. Sprinkle blueberries and cheese cubes or piece over bread. Dot spoonfuls of lemon curd over mixture. Layer remaining 2 cups of bread cubes over the top.
- In a separate mixing bowl, whisk together eggs, milk, syrup, and vanilla. Pour egg mixture over the casserole. Cover place in refrigerator overnight, or for at least 8 hours.
- Remove pan from refrigerator 20 to 30 minutes before baking. Preheat oven to 350.
- Place casserole in preheated oven and bake for 50 to 60 minutes, until egg mixture is cooked and set. (If the top begins to get too brown, cover with casserole with foil for last 20 minutes of baking.)
- Place water, sugar, and cornstarch in a pan on stove, over medium high heat, and bring to a boil. Stir constantly for 3 to 4 minutes, until mixture is thick and syrupy. Add blueberries continue stirring until the berries are soft and releasing juice, another 2 to 3 minutes. Add lemon curd and lemon juice to pan. Stir to combine.
- Remove casserole from oven. Pour the sauce over the top of the casserole and serve.
