Lemon-Blueberry French Toast Casserole

Coat a 9-by-13-inch baking dish with cooking spray.

Toss bread and blueberries in the prepared dish. Thoroughly whisk eggs, milk, butter, syrup, lemon zest, lemon juice, vanilla and salt in a large bowl. Pour the mixture over the bread and blueberries, pressing down with a wide spatula to make sure all the bread pieces are soaked. Cover with foil and refrigerate for at least 8 hours. 

Preheat oven to 350°F. Let the casserole stand at room temperature while the oven preheats. Bake, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.