Overnight Lemon Blueberry French Toast
1 Loaf Brioche Bread, cubed
1 ½ c Wild Blueberries
2 c Whole Milk
1 Lemon, zested
1 Tbsp Vanilla Extract
3 Tbsp Brown Sugar
½ tsp Vanilla Bean Sea Salt
1 Tbsp + 1 Tbsp Sicilian Lemon EVOO Topping:
4 Tbsp Brown Sugar
2 Tbsp French Toast Sugar Shaker
2 Tbsp Butter, cold & cubed
1 Tbsp Meyer Lemon Balsamic
Oil a 9x13 pan with 1 Tbsp lemon evoo. Cube brioche bread and spread evenly in prepared pan. Spread blueberries over the top.
Combine eggs, milk, 2 Tbsp lemon evoo, lemon zest, vanilla, brown sugar, french toast sugar shaker, and vanilla bean sea salt. Pour over cubed brioche bread and blueberries, cover and store in fridge overnight.
Remove french toast mixture from fridge and let sit on counter for 30 minutes if using a glass pan. Exposing a cold glass pan to a hot oven could cause it to shatter. Preheat oven to 350 F. Combine dry ingredients for topping in a small bowl, cut in cold butter. Sprinkle on top of french toast bake. Bake for 40 minutes.
Garnish with powdered sugar and/or syrup and enjoy!