Baked Blueberry Lemon French Toast

Amazingly sweet and scrumptious make-ahead french toast using a secret ingredient – sweet and fluffy Hawaiian bread!

Baked Blueberry Lemon French Toast - Amazingly sweet and scrumptious make-ahead french toast using King's Hawaiian bread!

Mother’s Day is right around the corner, and for those of you in need of an easy brunch recipe that you can make the night before, well, look no further because I have the perfect make-ahead brunch item that mom is just going to love!

Baked Blueberry Lemon French Toast - Amazingly sweet and scrumptious make-ahead french toast using King's Hawaiian bread!

Now what makes this dish so special? Well, it takes the classic french toast and transforms it into a completely baked version, which lets you prep everything the night before! Easy peasy, right?

Baked Blueberry Lemon French Toast - Amazingly sweet and scrumptious make-ahead french toast using King's Hawaiian bread!

But the real secret to this baked french toast is the special touch of sweetness using King’s Hawaiian sweet and fluffy slider buns.Yes, we’re completely swapping out that boring old plain bread and using King’s Hawaiian instead.

Baked Blueberry Lemon French Toast - Amazingly sweet and scrumptious make-ahead french toast using King's Hawaiian bread!

I know, I’m a genius, but I can’t take the credit for inventing this one. I was completely inspired by a very good friend of mine over at Averie Cooks, where she created the most epic Hawaiian Bread and Maple Banana Baked French Toast. Amazing, right?

Baked Blueberry Lemon French Toast - Amazingly sweet and scrumptious make-ahead french toast using King's Hawaiian bread!

So after seeing Averie’s version, I just had to make my very own french toast, chockfull of plump blueberries and fresh lemon zest for that sweet, refreshing touch. And once you sprinkle on that powdered sugar on top of that sweet crumb topping, it is absolute perfection as each bite just melts in your mouth.

Baked Blueberry Lemon French Toast - Amazingly sweet and scrumptious make-ahead french toast using King's Hawaiian bread!

It has the perfect amount of sweetness, and you can simply eat this right out of the baking dish. I promise – I won’t judge you if you do and neither will mom!

Baked Blueberry Lemon French Toast

Prep Time 2 hours, 15 minutes

Cook Time 45 minutes

Total Time 3 hours

Yield 8 servings

Baked Blueberry Lemon French Toast

Amazingly sweet and scrumptious make-ahead french toast using a secret ingredient - sweet and fluffy Hawaiian bread!


  • 1 (12-count) package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, cubed
  • 1 cup blueberries
  • 1 1/2 cups milk
  • 3 large eggs
  • 2 tablespoons maple syrup, or more, to taste
  • Zest of 1 lemon
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • For the crumb topping
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 cup unsalted butter, cut into cubes
  • 2 tablespoons confectioners' sugar


  • Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread.
  • In a large glass measuring cup or another bowl, whisk together milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
  • Preheat oven to 350 degrees F.
  • To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
  • Place into oven and bake for 35-45 minutes, or until golden brown.
  • Serve immediately, sprinkled with confectioners' sugar, if desired.

Disclosure: This post is sponsored by King’s Hawaiian. All opinions expressed are my own.


  1. says

    I love how simple yet elegant your recipe is! The blueberries really pop against the Hawaiian bread (it’s been my favorite since childhood… we always had it for communion at church, and us youngsters would beg for the leftovers after the service ended!), and those little curls of lemon zest are the prettiest finishing touch. You’re so talented at composing photographs!

  2. says

    I’ve never actually made bread puddings, or baked French toast, but these photos are telling me I should definitely change that! This looks magnificent and I am sure any mother would appreciate this as a treat 😀 It doesn’t look toooo sweet either, which is a big plus 😀 Thanks for sharing! x

  3. says

    I am totally obsessed with 1. Baked French toast because it feels fancy but it’s a cinch! And 2. the blueberry/lemon combo! Using Kings Hawaiian here is GENIUS! I can only imagine how soft and fluffy this is. My momma may be in a different country, but I’ll gladly eat her share! Pinned!

  4. robin says

    This looks so good! I know that my husband and son’s will love it. I have never made anything like it, so thanks for once again helping to broaden my culinary skills.

  5. says

    we LOVE Kings Hawaiian bread and I can only imagine how sweet and delicious this french toast must be! I love the combination of blueberries and lemon…so perfect for spring. Can’t wait to try out the recipe!

    • Dot says

      This looks incredibly delicious.Is this the sameas a bread pudding? Do you have a great recipe ffor Vanilla Cream Sauce?

  6. Cathy Davies says

    This looks so, so yummy! However I’m in England, is there any alternative for the sweet rolls? I’ve never heard of anything like them. We have hot cross buns, but I think they’ll be a hot sticky mess!
    Thanks in advance for any help! xo

    • Chung-Ah says

      Cathy, if you do not have access to Hawaiian Bread, I recommend using plain bread, preferably 1-2 day old bread.

  7. says

    Oh my goodness. This looks dangerously delicious (not to mention beautiful!)!! I love that you can make it the night before – perfect for night owls :)

  8. says

    I’ve heard about a “French Toast Bake” going around, but I never had the pleasure of trying it, I wonder if I could do a “skinny” version? This is SOOOO utterly tempting! Fab photos to boot!

  9. Cindy says

    Approximately how many cups of cubed bread would that be? I am in Canada and do not have access to Hawaiian Rolls.Looks so delicious!

  10. Ann Grozdanich says

    I made this for Father’s Day brunch this morning with frozen blueberries we picked last summer. My house smelled amazing & the taste was awesome but I baked it almost twice as long as specified, after checking it a couple times, tenting foil over the top when it should have been done & it was still really pudding-y throughout….not just a little in the center. The flavor of the lemon & blueberries is one of my favorites. Any suggestions on how to bake it through? I want to make this recipe work!

  11. Doug says

    Just made it this morning. It was amazing. It works just fine with lactose free milk, my thw way. Any idea on calories per serving?

    • Chungah says

      I am so glad you gave this a try! As for the calories – I am only providing caloric information for select recipes on my site at this time. Please use online resources to obtain nutritional information.

  12. Jillian says

    This was the perfect breakfast to have made ahead for some guests. Everyone loved about it and asked where I got it. Keep ’em coming, everything I’ve made from your site has been fantastic!

  13. Michelle says

    This is an awesome and easy make ahead breakfast, thanks for sharing! I made on Christmas morning and today. I just can’t seem to get the crumble the right texture. It’s not crumbly for some reason. What am I doing wrong? Seems like too much butter maybe? Don’t know. It’s killing me because it’s great without but want to try it with a crumbly crumble.

    • Chungah says

      Michelle, it is very important to be using cold butter to have a crumbly crumble. Also, it is best to use your fingers to work in the butter but a pastry cutter can also be very helpful.

      • Michelle says

        thanks for taking the time to reply. i will definitely try the crumble again using your tips. this is a really awesome recipe! thanks again for sharing.

  14. Karen K says

    Does the bread need to be a little dry? Should I leave the rolls out on counter for about an hour? Or just buy the rolls 2 or 3 days ahead? Thanks. Can’t wait to make this.

    • Chungah says

      Yes, it is best if the bread is a little dried out – you can leave them out overnight or buy the rolls a couple of days in advance.

  15. Rebecca says

    Thank you for this delicious recipe.. I made it this morning. It was very tasty, a little more custardee than I would like but the past comments helped out a lot and I can’t wait to try it again. Great tasting!

  16. Stephanie says

    We had this today for brunch, so delicious!!!!!! The “yields 8 servings” makes me chuckle, my husband, three year old son, and I nearly polished the entire thing off ourselves!! :) With no help from the picky five year old. 😉

  17. Liz says

    This looks great! My 5-year-old *loves* blueberries and my hubby *loves* lemon so I think I might be making this for breakfast before Church on Easter. I know my 2.5 year-old-twins will eat anything that makes a mess and blueberries certainly qualify! Thanks for this!

  18. kristin says

    In other baked French toast recipes ive been looking at it calls for day old bread or to bake the bread for a few minutes to dry it out a bit….I prefer my baked French toast a little less custardy… would drying out the bread help with that? any other ways to make it less custard-y?

  19. says

    This is so delicious!! I am just putting mine in the fridge to sit overnight and I am so excited from breakfast tomorrow. I made this for a brunch last weekend and had to make it again for my family to enjoy! Thanks for sharing this great recipe. <3

  20. Teagan says

    So delicious! I made this for Mothers Day, not a spec was left over :) That crumb topping is a total must <3 I also tucked in small cubes of cream cheese for extra oomph! I wasn't able to find hawaiian rolls, so I opted for french bread which was just as delicious (though I'll be on the look out for those rolls next time!) I will definitely be saving this recipe for future use! Thanks so much for sharing!

  21. Caroline says

    Made this today for Mother’s Day and it was such a hit! The only thing two things I changed was the bread – I used Challah (16 oz loaf, day or two old) and the amount of milk which I reduced by 1/4 cup. After reading previous reviews saying it was too custardy I didn’t want it to be too soggy, which is why I reduced the milk, but next time I think I will just go for the full amount because the custardy party was half of the deliciousness. The crumble made it nice and crisp on top. Blueberries were juicy, lemon zest added a fresh twist. This recipe is a keeper and I’ve already shared the recipe. Thank you!

  22. Marianne says

    I am definitely going to make this since I finally found the King Hawaiian bread:) One question – do you have the nutritional breakdown?

    • Chungah says

      Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Leave a Reply

Your email address will not be published. Required fields are marked *