Overnight blueberry-lemon French toast recipe makes for an effortless brunch

An oat and quinoa breakfast bake is a no-fuss morning treat

This gently sweetened French toast version is brimming with fresh blueberries, brightened with a sunny burst of lemon zest, and topped with crunchy, sliced almonds. One key to success here is using the right bread. I suggest a whole-grain loaf from the bakery that is on the lighter side in color, taste and weight. A darker, denser bread will work fine, as would packaged whole-grain, sliced bread — as long as it’s not very moist, which would render the bake too mushy — but I find the fresh, summery, blueberry-lemon flavors here shine through best with a lighter loaf.

The sliced bread is halved, then dunked into an egg-and-milk mixture that’s kissed with maple syrup, vanilla and lemon zest, then arranged in a baking dish like shingles on a roof. The remaining egg mixture is poured over it, the berries are scattered on top, and the pan is covered and refrigerated overnight, allowing the bread to absorb all of the flavorful liquid.

In the morning, after being showered with sliced almonds, the dish bakes in the oven until it is fragrant, puffed and golden, the blueberries are nearly bursting with juicy sweetness, and the nuts are gently toasted.

The bake is a treat I whip up even if it’s just for my husband and me, because once baked, leftover individual portions reheat well in the microwave. But it’s also a sure crowd-pleaser that’s ideal for company: I know I’ll be making it for Mother’s Day brunch, because this mom who is hosting wants to relax and enjoy, too.

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Make Ahead: Assemble and refrigerate at least 8 hours ahead of making.

Storage: Store leftovers for up to 4 days. Gently reheat, covered, in a 350-degree oven until warmed through, or in a microwave.

• Unsalted butter or nonstick cooking spray, for coating the pan
• 2 1/2 cups (600 milliliters) milk (whole, low-fat or unsweetened oat)
• 6 large eggs
• 1/4 cup (60 milliliters) maple syrup, plus more for serving
• 1 tablespoon finely grated lemon zest (from 1 large lemon)
• 1 teaspoon vanilla extract
• Eight (1/2-inch thick) slices whole-grain bread, day-old, halved lengthwise (8 ounces total); see headnote
• 2 cups (290 grams) fresh blueberries
• 1/3 cup (30 grams) sliced almonds (optional)

Coat a 9-by-13-inch baking pan with butter or cooking spray. In a large bowl, whisk together the milk, eggs, maple syrup, lemon zest and vanilla. Working with one piece of bread at a time, dip each piece into the egg mixture until it is just saturated, then place it into the baking pan, overlapping the slices slightly in a shingle-like formation. Pour the remaining egg mixture evenly over the bread in the pan and scatter the blueberries on top. Cover and refrigerate for at least 8 hours or overnight.

Position a rack in the middle of the oven and preheat to 350 degrees.

Uncover the pan, scatter with the almonds, if using, and bake for 50 to 60 minutes, or until the French toast is golden and puffed, and the berries are dark and nearly bursting. Serve hot, with additional maple syrup on the side.

Per serving (4 1/2-by-3-inch square, using 2% milk)

Calories: 216; Total Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 145 mg; Sodium: 213 mg; Carbohydrates: 28 g; Dietary Fiber: 3 g; Sugar: 12 g; Protein: 11 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered nutritionist Ellie Krieger.

Tested by Olga Massov; email questions to [email protected].

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