Lemon Raspberry French Toast Casserole
Source: Found on Pinterest
Love the lemon raspberry combo.
Picture reflects half of this recipe baked in a small oval baking dish (used 7 slices of bread)
Ingredients
- 1 lb loaf of day-old French bread, cut into cubes (about 8 cups) – see Note
- 2 c. fresh raspberries, divided
- 2 c. low-fat milk
- 5 eggs
- 1/3 c. maple syrup
- 2 t. pure vanilla extract
- 1 t. lemon extract
- 1 Tbls. lemon zest
- juice from 1 lemon
For Serving
- maple or breakfast syrup (Log Cabin) syrup
- powdered sugar
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. Press bread cubes down so all are covered with liquid.
Cover with plastic wrap and refrigerate overnight.
In the morning, remove from refrigerator and let sit for 30 minutes.
Bake at 350 degrees for 55-65 minutes, until lightly golden and cooked through. Layer a sheet of foil lightly on top of pan for the first 20-25 minutes of baking, then remove, so the top will start to brown. Otherwise, the top can get too brown.
Top with powdered sugar and/or maple syrup.
Serves 6
NOTE: Approximately 2 slices of bread (Breadsmith) equals 1 cup of bread cubes, depending on how big the slices are. You don’t want too much bread and not enough liquid. Or too much liquid and not enough bread. Use your best guess.