Lemon Raspberry French Toast Casserole

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Lemon Raspberry French Toast Casserole

Make your weekend brunch or breakfast extra special with this raspberry overnight French toast bake. Made with buttery brioche, berries, zesty lemon, and almonds, it is one of the best make ahead breakfast ideas for a stress-free, delicious morning.

Prep Time15

Cook Time45

Resting Time4

Total Time5

Course: Breakfast

Cuisine: American

Servings: serves

Author: Rachel Rodda

Ingredients

FOR THE BASE

1 loaf brioche or challah, about 6 cups (see notes)
1½ cups raspberries fresh or frozen
¼ cup flaked almonds
1 tablespoon lemon zest
1 tablespoon lemon juice

FOR THE CUSTARD

6 large eggs
1¾ cups milk
½ cup Greek yogurt
¼ cup maple syrup or honey
1 teaspoon vanilla extract
½ teaspoon almond extract optional
Pinch cooking salt

FOR THE TOPPINGS

2 tablespoons granulated sugar
½ teaspoon lemon zest extra

FOR THE GLAZE (OPTIONAL)

½ cup powdered sugar
1 tablespoon lemon juice

EXTRAS TO SERVE (OPTIONAL)

fresh raspberries, almonds, yogurt or heavy cream, maple syrup

Instructions

Grease a 9x13 inch oven-proof dish and set aside.
Prepare the bread: Cut the brioche into 1-inch cubes. Spread half the brioche cubes into the baking dish. Scatter half the raspberries and almonds over the top. Repeat with the remaining bread, berries, and almonds.
Make the custard: In a large bowl whisk together the eggs, milk, yogurt, maple syrup, vanilla, almond extract (if using), lemon juice, lemon zest, and salt. Pour evenly over the bread. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Prepare the casserole: Preheat the oven to 350℉ (180℃). Remove the dish from the refrigerator. Mix the granulated sugar and lemon zest and sprinkle over the top of the casserole before baking.
Bake: Bake uncovered for 40-45 minutes, or until puffed, golden, and set in the center. Dust with powdered sugar, or prepare the lemon glaze and drizzle just before serving.
Serve warm with extra raspberries, almonds, and dollops of yogurt or heavy cream.

Notes

Bread: Brioche or challah are great options for this recipe, but you could use french bread or even croissants too. It is best to use day old or even slightly stale bread as it absorbs the custard well without going soggy.
Raspberries: I prefer fresh raspberries, but you can also use frozen - just add them to the dish frozen.
Make Ahead: Make the day before, or even prep and freeze. Simply assemble the bake, cover tightly, and freeze unbaked for up to 1 month. Thaw overnight in the fridge, then bake as directed.
Leftovers: Cover leftovers and store in the refrigerator for 2-3 days.

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