Pioneer Woman Blueberry Lemon French Toast Casserole Overnight Recipe

Okay so… Pioneer Woman Blueberry Lemon French Toast Casserole Overnight? Total sleepy morning hero. You toss it together the night before, shove it in the fridge, and boom — breakfast magic with like, zero effort the next day. Sweet, soft, creamy. Also? Kinda feels like dessert but it’s breakfast. Win.

Ingredients Needed:

• 1 (8 oz) package cream cheese – softened, or microwave it for like 10 seconds.
• 1 cup confectioners’ sugar – the powdery sweet one, not regular sugar.
• 2 tbsp milk – just enough to make it smooth.
• 1 tbsp vanilla extract, divided – half now, half later.
• 2 cups blueberries, divided – fresh is nice, frozen works.
• 2 loaves French bread, cubed – not stale? that’s fine.
• 2 cups milk – yeah, more milk.
• 8 large eggs – it’s a custard base, don’t skip.
• 1 tsp ground cinnamon – warm, cozy vibes.
• ½ tsp ground nutmeg – optional, but adds a lil extra.

How To Make Pioneer Woman Blueberry Lemon French Toast Casserole:

Make the cream cheese filling:
Mix cream cheese, powdered sugar, a bit of milk, and half the vanilla. Stir till smooth — or close enough. Fold in 1 cup of the blueberries. Yes, they’ll smush a bit. It’s fine.

Layer it all:
Throw half the bread cubes in a greased baking dish. Spread the cream cheese mix like a weird frosting layer. Add the rest of the bread cubes on top.

Make the egg mix:
Whisk together eggs, milk, rest of the vanilla, cinnamon, nutmeg. Pour it alllll over the bread layers. Kinda slowly so it soaks. Toss the rest of the blueberries on top.

Let it chill:
Cover with foil. Shove in fridge overnight. Or at least 8 hrs. Longer’s fine.

Bake it up:
Next morning, let it sit out while the oven preheats to 375°F. Bake 45 mins covered. Then another 30 uncovered till it’s golden and set. Your kitchen’s gonna smell like heaven.

Recipe Tips:

• Use slightly stale bread if you’ve got it. Soaks better, less mush.
• You can swap in brioche or challah if you’re feelin’ fancy.
• Don’t skip resting before baking. Cold dish in hot oven = nope.
• Serve with a drizzle of maple syrup. Or lemon glaze if you’re that person.

How to Store & Reheat:

Room Temperature: Not long. Like 1–2 hours max.
Fridge: Up to 4 days. Cover it up.
Freezer: Wrap well. Freeze up to 2 months. Reheat in oven 325°F till warm.

Nutrition Facts (Approx. per serving):

Calories: 320
Sodium: 210mg
Protein: 8g
Fat: 12g
Carbs: 42g
Fibre: 2g
Sugar: 18g

FAQs:

Can I make this dairy-free?
Sure, use dairy-free cream cheese, almond milk, etc. Won’t be exactly the same but it’ll still work.

What bread’s best for this?
French bread is great. Brioche is lush. Sourdough gets weird with the lemon… just saying.

Can I leave out the nutmeg?
Yep. Totally optional. Skip it if you want.

Do frozen blueberries make it soggy?
Nah, not really. Just don’t thaw them first — toss ’em in frozen.

Can I bake it right away instead of overnight?
Eh. You can but it won’t soak right. Kinda dry and weird. Overnight is better.