Happy Memorial Day, everyone!! Sean and I have had a wonderful weekend thus far, and hope that you have had a good one too. Our friends Matt and Adrienne just left a little bit ago. While we’re definitely sad that they had to leave, we had a blast while they were here. I made this casserole one morning for breakfast as a nice change of pace from the usual breakfast casserole that I make every time they visit. I got this recipe from my mom.
3 cups milk
3/4 cups maple syrup
1/4 tsp salt
zest of 1 lemon
3 slices of 1 inch thick bread, cut into cubes
2 cups frozen blueberries
3 tbs sugar
2 tsp cinnamon
Preheat your oven to 350 degrees F. Butter a 9×13 inch baking dish, set aside.
Beat the eggs, add milk, maple syrup, salt, lemon zest, bread cubes, and blue berries. Let this sit for a moment.
In a small bowl, mix together the cinnamon and sugar. Pour your bread-egg-milk mixture into the buttered dish. Sprinkle the cinnamon and sugar over the top.
Bake for 40-45 minutes.