Lemony Overnight French Toast

Taking advantage of our bountiful citrus season, this decant brunch favorite is stuffed with fresh lemon curd we make from lemons picked from one of our trees and in the neighborhoods surrounding us. It is always a hit!

Prep Time: 15mins. ✦ Bake Time: 45-55mins. ✦ Serves: 8-12


  • 8 eggs
  • ½ C. whole milk
  • 3 Tbsp. sugar
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • ½ tsp. cardamom
  • pinch of kosher salt
  • 1 loaf French bread, sliced thin, about 16-24 slices
  • 2 C. fresh lemon curd
  • 1/2 C. fresh blueberries or blackberries
  • 1/2 C. fresh strawberries, sliced
  • 1 Tbsp. powdered sugar (for dusting)
Beazley House - Lemony Stuffed Overnight French Toast


  1. Prepare a 9×12” baking dish with non-stick spray.
  2. Slice French bread thin into ¼–½” slices. Arrange 8-12 slices in a single flat layer in the baking dish. Spread a healthy dollop of lemon curd on each slice. Add another layer of bread slices on top. 
  3. For the custard, crack eggs into a large mixing bowl, adding milk, sugar, vanilla, spices and salt. Mix thoroughly with a whisk. Pour mixture over the bread.
  4. Cover and refrigerate overnight, allowing the custard to be be thoroughly absorbed.
  5. In the morning, preheat oven to 325℉. Scatter berries over the top of the French toast. Bake until set (45-55mins).
  6. To serve: Cut slices and drizzle with more lemon curd and sprinkle with powdered sugar.

The richness of the custard with the punch of the lemon curd is so decadent you won’t even need syrup. Enjoy!

Cook’s Note: January through the end of April the citrus trees in the neighborhoods around us are fully laden with beautifully pungent lemons, grapefruit and oranges. We try to grab and use as many as we can. Here’s our recipe for an über-flavorful Easy Lemon Curd used here and served with our Blueberry or Cherry Scones.