This Easy Lemon Berry French Toast Casserole is perfect for breakfast, brunch, lunch or dinner!
Ingredients
6 BAYS English Muffins, halved and split
6 large eggs
1 cup half-and-half
¾ cup milk
¼ cup brown sugar
1 teaspoon fresh lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
½ cup pure maple syrup
⅓ cup blueberries
⅓ cup raspberries
⅓ 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 dish
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.
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/easy-lemon-berry-french-toast-casserole/