Berry Baked French Toast

Berry Baked French Toast

Greet your brunch guests with the welcoming smells of baking blueberry muffins and cinnamon. You can prepare most of this easy casserole the night before, so you'll be free to enjoy the company of your family and friends.

1 tablespoon butter
6 Kirkland Signature blueberry muffins

3 large eggs
3 cups milk
1 teaspoon vanilla extract
1 tablespoon packed light brown sugar

1/4 teaspoon ground cinnamon

Grease a 13-by-9-inch glass or ceramic baking pan with butter.

Slice a blueberry muffin into 6 slices. Place the slices, overlapping, down the shorterside of the prepared baking pan. Continue slicing and arranging the rest of the muffins.

In a medium bowl, whisk eggs, milk and vanilla. Slowly pour the egg mixture over the muffins, covering them evenly. Chill the prepared muffins for at least 1 hour, or cover with plastic wrap and chill overnight.

Preheat oven to 375°F.

Before baking, sprinkle brown sugar and cinnamon over the muffins. Bake, uncovered, for 30-35 minutes, or until the top is golden brown. Let the pan cool on a cooling rack for 10 minutes. Serve warm. Makes 8 servings.