Lemon French toast casserole is a bright, citrusy twist on the classic baked breakfast. Cubes of brioche or challah are soaked in a creamy custard infused with fresh lemon zest and juice, then baked until puffed and golden. It’s the perfect make-ahead dish for holidays, brunch gatherings, or a special weekend morning, delivering all the comfort of French toast with a refreshing lemon lift.
Ingredients
- 1 large loaf (about 16 oz / 450 g) brioche or challah bread, cut into 1-inch cubes
- 8 large eggs
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons fresh lemon zest (from about 2 large lemons)
- 1/4 cup (60 ml) fresh lemon juice (from about 1 large lemon)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the topping:
- 2 tablespoons (28 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon (optional)
Instructions
- Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Place the bread cubes in the prepared dish, spreading them evenly.
- In a large bowl, whisk together the eggs, milk, heavy cream, 3/4 cup sugar, lemon zest, lemon juice, vanilla, and salt until the sugar is dissolved and the mixture is smooth.
- Pour the custard evenly over the bread cubes. Gently press the bread down with a spatula to ensure every cube is soaked. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight (8–12 hours) for a deeper soak.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit on the counter while the oven heats.
- In a small bowl, mix the melted butter, 2 tablespoons sugar, and cinnamon (if using). Drizzle or brush this mixture over the top of the casserole.
- Bake uncovered for 40–45 minutes, until the top is golden brown and the center is set. The internal temperature should reach 160°F (71°C) as the safe minimum for egg dishes, per USDA FSIS guidelines. Check with an instant-read thermometer inserted into the center.
- Let the casserole rest for 5–10 minutes before slicing and serving.
Tips
- Use day-old bread: Slightly stale bread absorbs the custard better without turning mushy. If your bread is fresh, cut it into cubes and let it sit out for an hour or toast it lightly in the oven before assembling.
- Don’t skip the rest time: Even 30 minutes helps the bread soak up the custard. For the best texture, refrigerate overnight – the flavors meld and the custard sets more evenly.
- Zest before juicing: Always zest the lemons before squeezing them – it’s much easier to grate the peel from a whole lemon.
- Check doneness: The top may look browned while the center is still jiggly. Use a thermometer to be sure it reaches 160°F (71°C) in the middle.
Serving Suggestions
Serve warm with a dusting of powdered sugar, a drizzle of maple syrup, or a dollop of whipped cream. Fresh berries – raspberries, blueberries, or sliced strawberries – add a lovely contrast. For a brunch spread, pair it with crispy bacon or sausage, fresh fruit salad, and mimosas (for adults of legal drinking age, enjoy responsibly).
Variations
- Blueberry Lemon: Fold 1 cup (150 g) fresh or frozen blueberries into the bread cubes before adding the custard.
- Lemon Poppy Seed: Add 2 tablespoons poppy seeds to the custard mixture for a delicate crunch.
- Dairy-Free: Substitute the milk and cream with full-fat oat milk or coconut milk, and use a dairy-free butter alternative. The texture will be slightly less rich but still delicious.
- Gluten-Free: Use a sturdy gluten-free bread like a brioche-style loaf. Let it soak a bit longer to soften.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions on a microwave-safe plate and heat in 30-second bursts until warmed through, or reheat in a 350°F (175°C) oven for 10–15 minutes. You can also freeze the baked casserole for up to 3 months – thaw overnight in the fridge and reheat in the oven. The texture will be slightly softer after freezing, but it’s still a great make-ahead option.
Frequently Asked Questions
Can I use regular sandwich bread instead of brioche? Yes, but the result will be less rich and may be slightly denser. Hearty white bread or Texas toast works well. Avoid very thin sliced bread, which can become soggy.
Do I have to refrigerate it overnight? No, but at least 30 minutes is required for the bread to soak. Overnight is ideal for a more custard-like texture and deeper flavor, especially if you want to prep it the night before.
Can I make this without heavy cream? Absolutely. Replace the heavy cream with an equal amount of whole milk or half-and-half. The casserole will be a bit less creamy but still delicious. You can also use evaporated milk for a similar richness.
Why is my casserole runny in the middle? It may not have baked long enough, or the bread wasn’t soaked thoroughly. Make sure the bread is fully coated and press it down after pouring the custard. Always check the center with a thermometer – it should read 160°F (71°C).
Can I add a streusel topping? Yes! Mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup cold butter, and a pinch of salt until crumbly, then sprinkle over the top before baking. This adds a crunchy, sweet layer.
Is this casserole good for a crowd? Definitely. It serves 8 generously and can be doubled in a larger dish (or two 9×13 pans). Just increase the baking time by 5–10 minutes if the dish is fuller.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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