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Lemon Blueberry French Toast Bake with Lemon Mint Cream

I love Brunch, everything about it makes me happy. The foods you eat, the decorations you use and the drinks you consume. I’ve hosted my fair share of Brunches for family and friends throughout the year and I always seem to find something new to try.

lemon blueberry french toastBaked french toast can be jazzed up to fit any holiday. For spring you could use lemon and mint, which is what I used for this recipe. In Fall I think of pumpkin, Summer is strawberries and rhubarb and Winter could be all about cranberries and orange. This Lemon Blueberry French Toast Bake with Lemon Mint Cream can be made anytime of the year….use the flavors that suite your taste buds the best. What are some of your favorite french toast recipes?

lemon french toast bake whole

5.0 from 1 reviews
Lemon Blueberry French Toast Bake with Lemon Mint Cream
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
  • 1 loaf Challah bread cut into cubes
  • 12 eggs
  • 1 teaspoon vanilla
  • ¼ cup lemon curd
  • Zest and juice of 1 lemon
  • 2 cups frozen wild berries
  • 1 teaspoon cinnamon
  • Lemon Mint Cream
  • 1 cup plus 2 tablespoons organic whipping cream (I use Stonyfield)
  • ¼ cup lemon curd
  • 2 sprigs fresh mint
  • Cinnamon Topping
  • 2 tablespoons cinnamon
  • ½ cup butter chilled and diced
  • ½ cup coconut sugar
  1. Cube Challah bread and place in a greased 9x13 pan
  2. In a large bowl add eggs, vanilla, cinnamon, lemon juice, lemon zest, lemon curd - mix well. Add the blueberries just before you pour over bread mixture, you don't want the eggs to turn bluish gray.
  3. Pour egg mixture over Challah bread and press down if need be.
  4. Cinnamon Topping: Mix together in a small bowl cinnamon, butter and sugar until it's a sand like mixture. Sprinkle over bread mixture and then let sit in the fridge over night or for at least a few hours.
  5. Take out of fridge at least 15-20 minutes before placing in a 350 degree oven and bake for 1 hour uncovered
  6. Lemon Mint Cream
  7. In a medium bowl with an electric mixer beat whipping cream until you create stiff peaks
  8. In a small saucepan blend together on med/low heat lemon curd, mint and 2 tablespoons whipping cream. Stir until smooth, mint has been infused and thinned out.
  9. Add the lemon mixture to the whipped cream and then with the electric mixture blend until incorporated.
  10. Once the French Toast Bake is finished, dish on the plates and add a bit of the lemon mint cream on top - NO NEED FOR SYRUP! The cream will melt directly into the french toast...SO YUMMY!




2 Responses to Lemon Blueberry French Toast Bake with Lemon Mint Cream

  1. Hilary December 13, 2014 at 8:09 am #

    sounds delish!

  2. Reesa Lewandowski March 7, 2017 at 6:09 pm #

    Oh this must be delicious!!! The mint cream really finishes it off! I am going to get everything ready to make this for brunch this weekend!

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