Baked Lemon Raspberry French Toast
Servings:*
8 servingsIngredients
- 1 pound loaf French bread, cut into cubes
- 2 cups fresh raspberries, divided
- 3½ cups milk
- 6 eggs
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract (optional but delicious)
- Zest from 1 lemon (about 1 tablespoon)
- Juice of 1 lemon
Directions
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Grease 9×13” baking dish with cooking spray.
- Place half of the cubed bread in the bottom of the baking dish, top with half of the raspberries, then repeat with remaining bread and raspberries.http://www.greensnchocolate.com/
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In a bowl, whisk together milk, eggs, maple syrup, extracts, zest and lemon juice.
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Pour mixture over bread and raspberries.
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Cover with plastic wrap and refrigerate overnight.
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On the morning of, remove from refrigerator and let sit for 30 minutes.
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Heat oven to 350 F.
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Bake for 35-45 minutes, until lightly golden and cooked through. Cover with foil for the last 10-15 minutes to prevent the top from burning.
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Sprinkle with powdered sugar and serve with maple syrup. Enjoy!
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.