Lemon Raspberry French Toast Casserole
Servings: 6
Ingredients
- 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
- ⅓ cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract optional but delicious
- 1 tablespoon lemon zest
- juice from 1 lemon
Instructions
- 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!
Notes
*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.
**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.