Lemon Berry French Toast Casserole




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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


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.



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