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Pioneer Woman Blueberry Lemon French Toast

Pioneer Woman Blueberry Lemon French Toast for Busy Mornings

A make-ahead breakfast that combines zesty lemon and sweet blueberries in a delightful casserole. Perfect for busy mornings!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Chill Time 8 hours
Total Time 9 hours 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling Ingredients
  • 8 oz Cream Cheese Substitution: Use dairy-free cream cheese for a dairy-free version.
  • 1 cup Powdered Sugar Can be adjusted to taste.
  • 1 cup Milk Substitution: Use almond or oat milk for a dairy-free option.
  • 1 tbsp Vanilla Extract Use pure vanilla for the best taste.
  • 2 cups Blueberries Substitution: Frozen blueberries work well; do not thaw before use.
  • 1 loaf French Bread (cubed) Substitution: Brioche adds extra richness; sourdough may alter the flavor dimension.
  • 4 Eggs Could use flax eggs for a vegan version.
  • 1 tsp Cinnamon Can be omitted if preferred.
  • 1/4 tsp Nutmeg Optional, skip if desired.
  • 1 zest + juice Lemon Fresh zest enhances flavor.

Equipment

  • 9x13-inch baking dish
  • mixing bowl
  • electric mixer

Method
 

Preparation Steps
  1. In a mixing bowl, beat together the cream cheese, powdered sugar, milk, and half of the vanilla extract until smooth and creamy. Fold in 1 cup of blueberries along with the lemon juice and lemon zest.
  2. Grease a 9x13-inch baking dish. Place half of the cubed French bread in the dish. Spread the cream cheese mixture over the bread layer and top with remaining bread cubes.
  3. In a separate bowl, whisk together eggs, remaining milk, rest of vanilla extract, cinnamon, nutmeg, and both lemon juice and zest. Pour evenly over the layered bread.
  4. Gently press down on the bread with a spatula or your hands to help absorb the egg mixture. Let it soak for about 5 minutes.
  5. Cover the baking dish tightly with foil and refrigerate for at least 8 hours or overnight.
  6. Preheat the oven to 375°F (190°C). Remove the casserole from the refrigerator and let sit at room temperature for 15-20 minutes. Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 30 minutes.
  7. Allow the casserole to cool for about 10 minutes before slicing. Serve warm with powdered sugar or maple syrup.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 500IUVitamin C: 7mgCalcium: 150mgIron: 1mg

Notes

For best results, use day-old French bread and ensure eggs are at room temperature before mixing.

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