Lemon-Blueberry French Toast Bake

Ingredients

Grease an 8x8-inch baking dish with butter.
Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute.
With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste. Whip until completely combined. Transfer to a serving bowl and reserve.
Keep the rolls intact and slice across the equator to create one large top and one large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the remaining half of rolls.
In a medium bowl, whisk together the milk, cream, sugar, eggs, the remaining vanilla bean paste and salt. Pour the mixture over the rolls.
Cover and refrigerate for at least 8 hours.
When ready to bake, preheat the oven to 400º.
Cover the baking dish with foil and bake for 40–45 minutes.
Remove the foil, then continue to bake until the top is golden brown, about 10 more minutes.
Arrange scoops of the maple butter on top and sprinkle with the remaining blueberries. Serve with additional maple syrup. Garnish with crumbled bacon, if desired.