Lemon Raspberry French Toast Casserole

Lemon Raspberry French Toast Casserole

Lemon Raspberry French Toast Casserole

Ingredients

  • 1 pound French bread, cut into cubes
  • 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!
  9. Recipe by: greens & chocolate | http://www.greensnchocolate.com/
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.