Easter is almost here!
Which means we’re serving up brunch recipes on the blog this week.
Easter brunch is a tradition I love – whether I’m back visiting family, in Chicago doing a potluck with my roomies, or camping in the mountains with my #1 – I look forward to celebrating the holiday with brunch. It’s what we know how to do.
This year I’m combining two of the three – we’re meeting my parents in the mountains for the weekend. While we (unfortunately) won’t have time – or space – to create our own brunch on Sunday, you best believe that we will find a restaurant that will.
And french toast better be on the menu! But if it’s not – I guess it’s good I got my fix in this past weekend? (But, it better be on the menu.)
I’m looking forward to the weekend trip – spend some time hiking, brewery hopping, and maybeeee we’re planning on crossing off a few (read: a lot) wedding to-dos. Fun stuff like our dessert tasting…at 9 a.m. Because what better time to get jacked up on chocolatey treats than with your morning coffee!
Isn’t it ironic (don’t you think?) that after taking a month off bread, I come at you with a fully-loaded overnight french toast recipe. Balance y’all!
While I’m on the subject I just quickly wanted to say thank you to everyone for reading last week’s posts. I know they weren’t the conventional ones I typically post – but I wanted to share my March experience and how I benefitted from the break in so many ways. So thank you for reading, and commenting, and supporting – and all of it! You guys are the best.
So it’s my turn to hopefully repay you – in the form of overnight lemon blueberry french toast.
Things I truly love: food that can be prepped ahead of time; lemon blueberry flavored anything; bread soaked in lemon blueberry flavored anything that can be prepped ahead of time!
Say that four more times.
Since Easter morning can often times be a little hectic – running around before church, hunting for eggs, finding the frilly spring dress you want to wear – make ahead dishes are important. They save time and kitchen prep space, and hopefully will take any stress off the morning of.
(Sidenote:) I ended up using challah bread for this recipe because I think it works really well as french toast – but go with whatever you’d like – rolls, day-old sourdough, brioche!
This french toast can be prepped the night before – or even a few hours ahead the morning of (if you’re a last-minute planner) – popped in the oven, and served! It’s super simple and is of course a crowd-pleaser. Hints of lemons, fresh blueberries, bread soaked in syrup – every.single.bite.
How could you say no to that? Easter morning, or any other Sunday morning?
No, seriously. How?!
- ½ loaf challah bread, torn into cubes
- 1 cup fresh blueberries
- 3 large eggs
- 1¼ cups milk
- Juice of 1 lemon
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Powdered sugar + maple syrup for topping!
- Lightly grease an 8x8 or 9x13 dish with nonstick spray. Add the bread cubes to the baking dish and evenly distribute. Top the bread crumbs with the blueberries in an even layer.
- In a large bowl, whisk together the eggs, milk, lemon juice, lemon zest, vanilla, cinnamon and nutmeg. Pour the mixture evenly over the bread cubes. Cover with aluminum foil and refrigerate overnight (or at least for 2-3 hours).
- When ready, preheat the oven to 350 degrees F.
- Place the baking dish in the oven (covered!) and bake 30-40 minutes, or until golden brown and cooked through.
- If desired, zest a little bit more lemon over top + sprinkle powdered sugar, and serve!