As Easter gets closer I start thinking about the menu and how I can make it easier. It seems like Easter morning is one of the busiest holiday mornings. We usually do Christmas Mass on Christmas Eve because the kids are young and the excitement of opening presents makes it difficult to get out that morning. With Easter, though they have their Easter baskets to go through but that doesn’t take long so we can make our way to Church that morning. Plus, the Easter bunny visits our house while we’re at Church and hides all the eggs that the kids decorated. So easy casserole recipes are ideal for Easter morning and French Toast bakes are my favorite breakfasts for busy mornings or brunch and we have a few like this Maple Sausage French Toast Bake.
This Lemon and Blueberry French Toast Bake is light because it uses a mixture of whole eggs and egg whites. The lemon brightens up the dish and the blueberries are just amazing! I love that it’s topped off with a crumb crust. It’s sort of like a crispy cinnamon toast on top. In fact you may be able to see some spots missing from the top of my french toast. My oldest monkey couldn’t resist and while I was out of the kitchen nibbled the top off. That’s why all my pictures of this one are on the same side. 🙂 He just couldn’t resist and I couldn’t blame him, it was so good. I hope you give this a try, I know you’ll be in love!
- 1 French Bread Loaf
- 4 whole eggs
- 4 egg whites
- 1 cup milk
- 1 tsp vanilla
- 2 tsp lemon zest
- 6 oz fresh blueberries
- 1 tbsp butter room temperature
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- 2 tbsp flour
- cut french loaf into 1 inch cubes
- in a large bowl beat the eggs and egg whites together with the milk, vanilla and lemon zest
- toss the bread into the egg and milk mixture
- add in the blueberries gently so as not to burst them
- spray a 13x9 baking dish with cooking spray
- pour the bread cubes into the dish and pour any remaining egg mixture on top
- in a small bowl combine the brown sugar, flour, cinnamon and butter
- sprinkle over the top of the bread cubes evenly
- cover with foil and refrigerate overnight or at least 8 hours
- preheat the oven to 350 degrees
- remove the foil and bake for 45 min
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