Blueberry Lemon Poppy Seed French Toast Casserole

blueberry-lemon-poppyseed-french-toast-casserole
Photo by Heather Meldrom
Blueberry Lemon Poppy Seed French Toast Casserole 3.5 2 5 1
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  • Serves 6 to 8
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    Nutritional Information

    Per Serving

    • Calories 880 calories
    • Fat 47 g
    • Sat Fat 26 g
    • Cholesterol 390 mg
    • Sodium 630 mg
    • Protein 21 g
    • Carbohydrate 98 g
    • Sugar 55 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 210 mg

Butter a 6-quart slow cooker. Pack the bread slices into the bowl of the cooker so that they are standing upright in a single layer. In another large bowl, whisk together the eggs, milk, cream, sugar, poppy seeds, lemon zest, vanilla, and salt. Pour the mixture evenly over bread. Cover. Set slow cooker to low and cook for 1½ to 2 hours, or until custard is set in the center. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, whisk together confectioners’ sugar and lemon juice in a small bowl. Drizzle glaze over French toast and scatter with fresh blueberries.

Ingredients

  1. Check 2 tablespoons butter, room temperature
  2. Check 1 loaf challah bread, cut into ½-inch thick slices
  3. Check 8 large eggs, beaten well
  4. Check 2 cups whole milk
  5. Check 2 cups heavy cream
  6. Check ¼ cup sugar
  7. Check 1 tablespoon poppy seeds
  8. Check 1 tablespoon finely grated lemon zest
  9. Check ¼ teaspoon kosher salt
  10. Check cups confectioners’ sugar
  11. Check 5 teaspoons lemon juice
  12. Check 2 cups blueberries

Directions

Butter a 6-quart slow cooker. Pack the bread slices into the bowl of the cooker so that they are standing upright in a single layer. In another large bowl, whisk together the eggs, milk, cream, sugar, poppy seeds, lemon zest, vanilla, and salt. Pour the mixture evenly over bread. Cover. Set slow cooker to low and cook for 1½ to 2 hours, or until custard is set in the center. Serve immediately or switch cooker to the warm setting until ready to eat. Just before serving, whisk together confectioners’ sugar and lemon juice in a small bowl. Drizzle glaze over French toast and scatter with fresh blueberries.