Family is always welcome during the holidays, but feeding a house full of guests can be a headache, especially when it comes to breakfast.

Rolling out of bed before everyone else wakes up can prove a challenge in itself, and if the day ahead involves last-minute shopping at the mall, a day trip to a museum or visits with other family members, you can be on a tight schedule.

There's also the problem of timing.

Pancakes and waffles can only be made one at a time — and small children can't always wait. Also worth pondering: Do you really want to be standing in front of the stove or waffle iron all morning, constantly flipping until everyone in the house is fed?

The best solution for a busy host with hungry house guests is a dish you can whip up in advance and serve at everyone's leisure.

This blueberry-packed French toast casserole recipe is worth considering. Not only does it serve a small crowd, but if you take the time to assemble it the night before, all you have to do the next morning is throw it into the oven. Then, it bakes while you enjoy your first cup of coffee.

It brings all the same great flavors as "regular" French toast to the breakfast table, but because it's made in one large pan, it's more hands off for the cook.

The homemade lemon curd that is spooned on top makes the moist and custardy casserole feel extra-special, and you can spread the leftovers like jam on top of cookies or toast, swirl it into yogurt or use it as a filling for tarts. (The recipe makes two 8-ounce jars of curd.)

I used brioche, a light and sweet yeast bread with a slightly sweet, golden crumb, but thick, sturdy slices of challah would also work beautifully. French and Italian bread slices also get the job done, especially if they're day-old and slightly stale. (Dried-out bread absorbs the custard mixture better than fresh without falling apart.)

I added fresh blueberries, but you could substitute frozen or use another fruit like strawberries — or no berries at all.

For an all-day sugar high, serve the casserole not just with the curd, but also maple syrup and/or a sprinkling of confectioners' sugar.

Blueberry French toast casserole

For French toast casserole

1 tablespoon butter, cut into 8 pieces, plus more for greasing pan

7 cups stale brioche bread cubes (about 1 loaf)

1 pint fresh blueberries

2 cups milk

6 large eggs

1/4 cup white sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Brown sugar, for sprinkling

Maple syrup and/or confectioners' sugar, for serving (optional)

For lemon curd

2 cups granulated sugar

1/2 cup (1 stick) salted butter, softened

4 large eggs

2 large egg yolks

1 tablespoon lemon zest

1 cup fresh lemon juice (about 6 large lemons)

Grease a 9-by-13-inch baking pan with butter.

Add bread cubes and blueberries, toss with your hands to combine and spread out to cover the entire bottom of the pan.

In a large bowl, beat milk, eggs, sugar, salt, vanilla and cinnamon together until well combined.

Pour milk mixture over bread cubes and toss to coat. Dot with butter cubes and sprinkle lightly with brown sugar.

Place a sheet of plastic wrap on top of the pan, and press down on the bread with your fingers. You want to make sure all of the bread has been submerged in the milk mixture.

Place pan in the refrigerator for at least 1 hour up to overnight.

Make curd: In a stand mixer outfitted with a whisk, beat butter and sugar on medium speed until blended, about 45 seconds. Add eggs and then egg yolks, 1 at a time, beating just until blended after each addition.

Gradually pour in lemon juice to butter mixture, beating at low speed just until blended. Stir in zest. Don't worry if the mix looks curdled — that's OK!

Transfer mixture to a heavy 4-quart sauce pot and cook, whisking constantly, over medium-low until mixture thickens and coats the back of a spoon, about 12-14 minutes.

Transfer cooked curd to a bowl and place a piece of plastic wrap directly on warm curd to prevent a film from forming. Chill until it is firm and spreadable, about 4 hours. (Curd can be refrigerated in an airtight container up to 2 weeks.)

When ready to bake the casserole, preheat oven to 350 degrees.

Bake in the preheated oven until the center is set and top is golden, about 45-50 minutes. It's done when the top is golden brown and puffed, the edges are bubbly and the center is set (not jiggly); an inserted knife should come out clean.

Cut into squares and enjoy topped with lemon curd, maple syrup or powdered sugar.

Serves 8-10.

— Gretchen McKay, Post-Gazette

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