Lemon Raspberry French Toast Casserole
You can never have too many main course recipes, so give Lemon Raspberry French Toast Casserole a try. This recipe serves 6 and costs $2.46 per serving. One portion of this dish contains about 19g of protein, 10g of fat, and a total of 443 calories. This recipe from Greens And Chocolate requires eggs, french bread, lemon zest, and vanillan extract. 31 person were impressed by this recipe. It will be a hit at your Autumn event. A few people really liked this American dish. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Similar recipes include Lemon Cheesecake French Toast Casserole, Lemon Mascarpone Stuffed Vanilla Bean French Toast With Raspberry Sauce, and Caramel Potatoes » Raspberry Cream Cheese French Toast Cups with Raspberry Syrup.
Servings: 6
Ingredients:
6 eggs
1 lb loaf of French bread, cut into cubes
juice from 1 lemon
1 teaspoon lemon extract (optional but delicious)
1 tablespoon lemon zest
1/3 cup maple syrup
3 ½ cups milk, I used 2%
2 cups fresh raspberries, divided
2 teaspoons pure vanilla extract
Equipment:
baking pan
whisk
bowl
plastic wrap
oven
aluminum foil
Cooking instruction summary:
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 45-50 minutes, until lightly golden and cooked through. I covered mine with foil for the last 15 minutes so the top didnt become too brown.Top with powdered sugar and/or maple syrup.Enjoy!
Step by step:
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.In a bowl, whisk together milk, eggs, maple syrup, extracts, zest, and lemon juice.
3. 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.
4. Bake in preheated oven for 45-50 minutes, until lightly golden and cooked through. I covered mine with foil for the last 15 minutes so the top didnt become too brown.Top with powdered sugar and/or maple syrup.Enjoy!
Nutrition Information:
covered percent of daily need
