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Eggs in Lemon Blueberry French Toast Casserole

Lemon Blueberry French Toast Recipe

Lemon blueberry cream cheese french toast bake awakens all the senses and is amazingly delicious.
Course Breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Author Amy Greene


  • 8 Lone Star Eggs
  • 1/2 cup sugar
  • 1 1/2 cups milk
  • 2/3 cup cream
  • 2 tablespoons maple syrup
  • 1 tablespoon honey
  • 1 teaspoon vanilla
  • 1/2 cup unsalted butter melted (1 stick)
  • 1 loaf french bread toasted cubed into pieces
  • 8 ounces cream cheese cubed
  • 1 cup Texas blueberries
  • zest of 1 lemon
  • 1 tablespoon cinnamon


  1. Preheat oven to 350 F.
  2. In a stand mixer, whisk together eggs, sugar, whole milk, cream, maple syrup, and vanilla on low to medium speed. Whisk for about a minute or two.
  3. In a separate bowl, melt the 1/2 cup butter. Add the butter to the egg mixture and whisk thoroughly, for about another minute to thoroughly combine.
  4. Spray a 9x13 inch casserole dish with nonstick spray. Spread half of the bread over the bottom of the dish, then sprinkle half of the cream cheese chunks over the top. Then add about half of the lemon zest and half of the blueberries. Add the rest of the bread, then sprinkle with the remaining cream cheese, lemon zest and blueberries. It is kinda like layering a lasagna.
  5. Pour the egg mixture evenly over the top of the pan, making sure to get all of the bread wet. I like to use a ladle to ensure I get all over the top of the dish.
  6. Finish off with a sprinkle of cinnamon. Add as little or much as you wish.
  7. Bake at 350 F for 40 minutes.
  8. Let cool for a few minutes, then serve with maple syrup, blueberries and Texas pecans.