Ree Drummond’s Make-Ahead Lemon Blueberry French Toast Casserole | The Pioneer Woman | Food Network

French toast is a brunch and breakfast favorite, but standing over the stove preparing individual pieces for a group is challenging. Ree’s casserole version of French toast is an easy way to solve this problem, and you can flavor it in so many ways!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Lemon Blueberry French Toast Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 9 hr 5 min (includes chilling time)
Active: 30 min
Yield: 8 servings

Ingredients

4 tablespoons salted butter, at room temperature
12 slices potato bread, cut diagonally into triangles
8 large eggs, beaten
2 cups milk
2/3 cup brown sugar
1/2 cup mascarpone
2 tablespoons vanilla extract
2 lemons, 1 zested and halved, the other halved and sliced, for garnish
1 cup frozen blueberries
1 1/2 cups sifted powdered sugar, plus more for dusting

Directions

Special equipment: an immersion blender

Butter a 9-by-13-inch baking dish. Shingle the bread in the baking dish in two rows lengthwise.

Add the eggs, milk, brown sugar, mascarpone, vanilla and lemon zest to a large pitcher. Using an immersion blender, blend until smooth. Pour the custard over the bread. Add the frozen blueberries over the top. Wrap and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F.

Uncover the casserole and bake until the custard is set and the bread has crisped, 40 to 45 minutes.

Meanwhile, make the glaze by adding the juice from half of the zested lemon to the powdered sugar in a bowl, mixing until smooth. Cover and set aside until ready to serve.

Remove the French toast from the oven and drizzle over the lemon glaze. Dust the top with powdered sugar and garnish with the sliced lemons. Serve warm.

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Ree Drummond’s Make-Ahead Lemon Blueberry French Toast Casserole | The Pioneer Woman | Food Network