One-Pot Blueberry Lemon French Toast Casserole Bake

For the french toast:

• 6 large eggs

• 1 whole lemon, zested and juiced

• 2¼ cups whole milk

• ½ cup maple syrup

• 2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• Pinch of salt

• 1 loaf challah bread, cut into 2-inch cubes

• 1½ cups frozen blueberries

• Powdered sugar, for dusting, optional

For the blueberry-lemon syrup:

• 1 cup frozen blueberries

• ¼ cup maple syrup

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

1. Preheat oven to 350℉. Lightly grease the interior of a large (5-7qt) Dutch oven.

2. Make the french toast: Combine the eggs, lemon zest, lemon juice, milk, maple syrup, vanilla extract, cinnamon, and salt in the Dutch oven. Use a whisk to mix well.

3. Add the cubed challah and use a spatula to gently coat the bread in the custard mixture. Fold-in half of the blueberries, and sprinkle the remaining blueberries over top.

4. Let the challah sit for 15 minutes to soak-in some of the custard.

5. Cover with an oven-safe lid, then bake the french toast in the oven for 30 minutes, then remove the lid and bake for an additional 25-30 minutes, uncovered, or until the top is golden but the center is still soft (not soupy).

6. Make the syrup: Meanwhile, combine blueberries, maple syrup, lemon zest, and lemon juice in a small saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally, until thickened, about 5-7 minutes.

7. Scoop french toast onto a plate and dust with powdered sugar, if desired. Drizzle with blueberry-lemon syrup. Enjoy!