Lemon Raspberry French Toast Casserole
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5 from 1 vote

Lemon Raspberry French Toast Casserole

Servings: 6


  • 1 lb loaf of day old French bread cut into cubes (about 8 cups)*
  • 2 cups fresh raspberries divided
  • 2 cups milk I used 2%
  • 5 eggs
  • 1/3 cup maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon lemon extract optional but delicious
  • 1 tablespoon lemon zest
  • juice from 1 lemon


  • 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.
  • Preheat oven to 350 degrees F.
  • Bake in preheated oven for 55-65 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!


*If bread is not day old, cut it into cubes and bake at 350 degrees for 5 minutes to dry it out
**Due to some reviews of this recipe turning out mushy, I retested this recipe and the changes (decrease in milk and eggs and increase in baking time) are reflected in the above recipe.