LEMON BERRY FRENCH TOAST CASSEROLE

Prep
1 Hour
Cook
35 Minutes
Serves
6
Print

Ingredients

  • 6 BAYS® English Muffins, halved and split
  • 6 large eggs
  • 1 cup half-and-half
  • 3/4 cup milk
  • 1/4 cup brown sugar
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1/3 cup blueberries
  • 1/3 cup raspberries
  • 1/3 cup blackberries
  • 2 tablespoons butter, melted
  • Powdered sugar (optional)
  • Lemon curd

Instructions

  • Spray the inside of a 12-inch casserole dish with cooking spray. Arrange muffin quarters snugly in dish in a shingle pattern, placing the cut edge down and curved edge up, and set aside.

  • Combine eggs, half-and-half, milk, brown sugar, vanilla extract, lemon zest and salt in a blender. Blend until thoroughly combined, and pour over muffins in skillet. Lightly press down on muffins with a spoon to help saturate with liquid. Let soak, refrigerated, at least 1 hour.

  • While muffins soak, prepare berry syrup by combining maple syrup and berries in a small saucepan over low heat. Stirring occasionally, heat until the whole berries soften and mixture thickens slightly.

  • When ready to finish the French toast, preheat oven to 425°F. Bake for 25 minutes, brushing with melted butter during last 5 minutes of baking. Let stand about 10 minutes before serving. Lightly dust with powdered sugar, if desired. Serve with warm berry syrup and lemon curd.

LEMON BERRY FRENCH TOAST CASSEROLE