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Pioneer Woman Blueberry Lemon French Toast Casserole Overnight Recipe
Emily

Pioneer Woman Blueberry Lemon French Toast Casserole Overnight Recipe

A zesty and sweet overnight breakfast casserole featuring brioche bread, fresh blueberries, and lemon curd. Perfect for holiday mornings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf Brioche or French bread cut into 1-inch cubes (about 10 cups)
  • 2 cups fresh or frozen blueberries
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 0.5 cup lemon curd jarred or homemade
  • 2 tbsp lemon zest freshly grated
  • 1 tsp vanilla extract

Equipment

  • 9x13 Baking Dish
  • Mixing bowl
  • Whisk

Method
 

  1. Grease a 9x13 inch baking dish with butter. Arrange half of the bread cubes in an even layer at the bottom.
  2. Scatter half of the blueberries over the bread. Drop teaspoon-sized dollops of lemon curd randomly over the layer.
  3. Top with the remaining bread cubes and remaining blueberries.
  4. Whisk together eggs, milk, heavy cream, sugar, vanilla, and lemon zest in a large bowl until fully combined.
  5. Pour the custard mixture evenly over the bread. Press down gently with a spatula to ensure the top bread absorbs the liquid.
  6. Cover tightly with foil and refrigerate overnight, or for at least 4 hours.
  7. Preheat oven to 350°F (175°C). Remove casserole from fridge while oven heats.
  8. Bake covered for 20 minutes. Remove foil and bake for another 20-25 minutes until the top is golden brown and the center is set.

Notes

  • Serve warm with maple syrup or a simple glaze of powdered sugar and lemon juice.
  • If the top browns too quickly, tent it loosely with foil for the last 10 minutes.