Lemon Raspberry French Toast CasseroleLemon Raspberry French Toast Casserole
Lemon Raspberry French Toast Casserole
Lemon Raspberry French Toast Casserole
A delicious alternative to cinnamon-infused French toast, with fresh lemon flavor that’s perfect for a springtime brunch. The best part? You can make it ahead of time and just pop it into the oven in the morning!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon Raspberry French Toast Casserole
Lemon Raspberry French Toast Casserole
Prep Time15 Minutes
0
Cook Time44 Minutes
Ingredients
French bread, cut into cubes (14-16 oz.)
2 cups Fresh Raspberries, divided
3½ cups Milk, (I used 2%)
6 Eggs
⅓ cup maple syrup
2 teaspoons pure vanilla extract
1 teaspoon lemon extract, (optional but delicious)
1 tablespoon lemon zest + juice from 1 lemon
Directions
  1. Grease 9x13” baking dish with cooking spray.
  2. Place half of the bread in the bottom of the baking dish, top with half of the raspberries, then repeat with remaining bread and raspberries.
  3. In a bowl, whisk together milk, eggs, maple syrup, extracts, zest and lemon juice.
  4. Pour mixture over bread and raspberries.
  5. Cover with plastic wrap and refrigerate overnight.
  6. On the morning of, remove from refrigerator and let sit for 30 minutes. Heat oven to 350 F.
  7. Bake for 45-50 minutes, until lightly golden and cooked through. I covered mine with foil for the last 15 minutes so the top didn’t become too brown.
  8. Top with powdered sugar and/or maple syrup. Enjoy!
15 minutes
Prep Time
44 minutes
Cook Time
0
Servings

Shop Ingredients

Makes 0 servings
French bread, cut into cubes (14-16 oz.)
L&B French Bread
L&B French Bread, 14 Ounce
$2.99$0.21/oz
2 cups Fresh Raspberries, divided
Driscoll's Sweetest Batch Raspberries Limited Edition
Driscoll's Sweetest Batch Raspberries Limited Edition, 6 Ounce
$5.99$1.00/oz
3½ cups Milk, (I used 2%)
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
6 Eggs
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$3.19$0.27 each
⅓ cup maple syrup
L&B Pure Maple Syrup
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
2 teaspoons pure vanilla extract
McCormick Pure Vanilla Extract
McCormick Pure Vanilla Extract, 1 Ounce
$3.99$3.99/oz
1 teaspoon lemon extract, (optional but delicious)
Watkins Natural Pure Lemon Extract
Watkins Natural Pure Lemon Extract, 2 Ounce
Huge Deal
$3.43 was $4.57$1.72/oz
1 tablespoon lemon zest + juice from 1 lemon
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb

Directions

  1. Grease 9x13” baking dish with cooking spray.
  2. Place half of the bread in the bottom of the baking dish, top with half of the raspberries, then repeat with remaining bread and raspberries.
  3. In a bowl, whisk together milk, eggs, maple syrup, extracts, zest and lemon juice.
  4. Pour mixture over bread and raspberries.
  5. Cover with plastic wrap and refrigerate overnight.
  6. On the morning of, remove from refrigerator and let sit for 30 minutes. Heat oven to 350 F.
  7. Bake for 45-50 minutes, until lightly golden and cooked through. I covered mine with foil for the last 15 minutes so the top didn’t become too brown.
  8. Top with powdered sugar and/or maple syrup. Enjoy!