Blueberry-Lemon Ricotta Baked French Toast Casserole

Preheat oven to 350°F. Generously butter a 9x13-inch baking dish. Cut 1 loaf of challah bread into 1-inch cubes (should yield about 8 cups) and arrange evenly in the prepared baking dish.

In a large mixing bowl, whisk together 1 cup of ricotta cheese, 6 eggs, 1.5 cups of whole milk, 0.5 cup of heavy cream, 0.5 cup of granulated sugar, 2 teaspoons of vanilla extract, 2 tablespoons of lemon zest, 2 tablespoons of fresh lemon juice, 0.5 teaspoon of ground cinnamon, and 0.25 teaspoon of kosher salt until completely smooth and well combined.

Pour the ricotta custard mixture evenly over the bread cubes, pressing down gently with a spatula to ensure all pieces are soaked. Scatter 2 cups of fresh blueberries evenly over the top, pressing some gently into the custard.

Let the casserole rest at room temperature for 15 minutes to allow the bread to absorb the custard mixture.

While the casserole rests, prepare the streusel topping: In a medium bowl, combine 0.25 cup of light brown sugar, 0.25 cup of all-purpose flour, and 0.33 cup of sliced almonds. Cut 3 tablespoons of cold unsalted butter into small cubes and work it into the dry ingredients with your fingers until the mixture resembles coarse crumbs.

Sprinkle the streusel topping evenly over the casserole, covering the blueberries and custard-soaked bread.

Bake uncovered for 45-50 minutes, until the top is golden brown and crispy, the custard is set (no jiggle in the center), and the internal temperature reaches 165°F. If the top browns too quickly, tent loosely with aluminum foil during the last 15 minutes.

Remove from oven and let rest for 10 minutes to allow the custard to fully set and make serving easier.

Dust with 2 tablespoons of powdered sugar through a fine-mesh sieve. Serve warm with 0.5 cup of pure maple syrup on the side for drizzling.