Recipe lightly adapted from and with thanks to misoginger
Servings: 5-6 servings
1cuphalf and halfor 1/2 cup milk, plus 1/2 cup heavy cream
1/4cuplight brown sugar
1small loaf Challahsliced into 1" cubes, about 6 cups worth
Preheat the oven to 350 degrees. Grease an 8x10" baking dish with butter. In a large mixing bowl, lightly whisk the eggs. Whisk in the half and half, vanilla, sugar, salt, and lemon zest. Stir in the blueberries and then add the chunks of bread. Toss gently to coat all of the pieces. Transfer the soaked bread and blueberries to the prepared baking dish and stir as needed to distribute the berries somewhat evenly.
Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes, until the top layer of bread is lightly browned and just a little bit toasted. Stir together the maple syrup and lemon juice in a small pitcher or glass measuring cup. Heat in the microwave (or in a small pan on the stove) until warmed through, about 2 minutes.
Scoop or slice the baked french toast and serve drizzled with the warm syrup. Enjoy!
A 7x10" baking dish, a 9 or 10" square or round will all work for this recipe. You just need the cubes of bread to mostly fill the pan. The recipe can be doubled to fill a large 9x13 pan.
Blueberry Lemon Baked French Toast https://barefeetinthekitchen.com/blueberry-lemon-baked-french-toast-recipe/