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Lemon Berry French Toast Casserole

Finding a perfect breakfast casserole just got easier.  This delicious Lemon Berry French Toast Casserole uses English Muffins, eggs and fresh berries to create an easy breakfast casserole that can be enjoyed at anytime of the day.

Course Breakfast
Keyword breakfast, brunch, casserole
Prep Time 20 minutes
Cook Time 25 minutes
Refrigerate Time 1 hour
Total Time 45 minutes
Servings 6 servings
Author Censie


  • 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 tsp fresh lemon zest
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup pure maple syrup
  • 1/3 cup blackberries
  • 1/3 cup raspberries
  • 1/3 cup blueberries
  • 2 TBSP butter melted
  • Lemon Curd
  • Powdered Sugar optional


  1. 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.

  2. 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.

  3. 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.

  4. 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.