Blueberry French Toast Casserole GUEST BLOG

 This recipe is an easy overnight one made by my sister-in-law Andrea from WELLPLATED.com Yummo!

• 1 loaf (14- to 16-ounce loaf) day-old sourdough bread French bread, brioche, challah, or similar, cut into 1-inch cubes* (about 12 cups)
• 1 1/2 cups blueberries fresh or frozen
• 8 large eggs
• 2 cups unsweetened vanilla almond milk or milk of choice
• 1/3 cup pure maple syrup
• zest of 1 large lemon about 1 tablespoon
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• For serving: powdered sugar, maple syrup, butter

• Coat a 9x13-inch casserole dish with nonstick spray. Arrange the bread cubes (see notes if the cubes are still very soft or fresh) in an even layer in the pan, then sprinkle the blueberries over the top. Set aside.
• In a large mixing bowl, whisk together the eggs, almond milk, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, and salt. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. (If overnight is not possible, I recommend a minimum of 2 hours).
• When ready to bake, remove the pan from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Bake, uncovered, for 45 to 55 minutes, until lightly golden brown on top and the bread in the center is moist but no longer liquidy. Serve hot, dusted with powdered sugar and topped with butter and maple syrup, as desired.