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
Recipe - FRANCE AVE EDINA
Lemon Raspberry French Toast Casserole
Prep Time15 Minutes
0Cook 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
- Grease 9x13” baking dish with cooking spray.
- 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.
- In a bowl, whisk together milk, eggs, maple syrup, extracts, zest and lemon juice.
- Pour mixture over bread and raspberries.
- Cover with plastic wrap and refrigerate overnight.
- On the morning of, remove from refrigerator and let sit for 30 minutes. Heat oven to 350 F.
- 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.
- Top with powdered sugar and/or maple syrup. Enjoy!
15 minutes
Prep Time
44 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
L&B French Bread, 14 Ounce
$2.99$0.21/oz
Driscoll's Sweetest Batch Raspberries Limited Edition, 6 Ounce
$5.99$1.00/oz
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Country Lane Large Eggs, 12 Each
$3.99$0.33 each
L&B Pure Maple Syrup, 8 Ounce
$5.79$0.72/oz
McCormick Pure Vanilla Extract, 1 Ounce
Deal
$3.29 was $3.99$3.29/oz
Not Available
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Directions
- Grease 9x13” baking dish with cooking spray.
- 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.
- In a bowl, whisk together milk, eggs, maple syrup, extracts, zest and lemon juice.
- Pour mixture over bread and raspberries.
- Cover with plastic wrap and refrigerate overnight.
- On the morning of, remove from refrigerator and let sit for 30 minutes. Heat oven to 350 F.
- 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.
- Top with powdered sugar and/or maple syrup. Enjoy!