LEMON BERRY FRENCH TOAST CASSEROLE

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.