Raspberry Lemon French Toast Casserole
Recipe - Roseville Liquor
Raspberry Lemon French Toast Casserole
Prep Time270 Minutes
Servings6
Cook Time60 Minutes
Ingredients
4 eggs
1/2 cup, 2 tbsp, plus 1/3 sugar, divided
1 3/4 cups half & half
2 tbsp melted butter
2 tbsp lemon juice, divided
1 ½ tsp vanilla extract
1/4 tsp salt
10 oz French bread, cut into 1-inch cubes (about 6 cups, loosely packed)
1 pkg (8 oz) cream cheese, softened
1 tsp lemon zest
3 package (6 oz each) fresh raspberries, divided
2 tsp cornstarch
Directions
- In a large bowl, whisk together eggs and 1/2 cup sugar until smooth. Add half and half, melted butter, lemon juice, vanilla and salt and stir to combine. Add the bread cubes and toss to coat.
- In a small bowl, stir together the cream cheese, lemon zest and 2 tablespoons sugar.
- Spray a 9x9-inch (1 1/2-quart) baking dish with cooking spray. Spread half of the bread cubes in the baking dish in an even layer. Dollop half of the cream cheese mixture on top of the bread. Scatter half of the raspberries over the top. Repeat with remaining bread cubes, cream cheese mixture and raspberries.
- Chill, covered, for a minimum of 4 hours, up to overnight.
- Preheat oven to 350°F. Bake casserole for 40 to 50 minutes, or until custard is set and top is golden. Let stand for 15 minutes before serving.
- To make the Raspberry Lemon Sauce: In a 2-quart saucepan, bring 2 packages raspberries, 1/3 cup water and 1/3 sugar to a boil over medium-high heat. Lower the heat to medium-low, and simmer, stirring occasionally, until the berries begin to burst, about 4 to 6 minutes.
- In a small bowl, whisk together the 1 tablespoon lemon juice and 2 teaspoons cornstarch. Stir into the raspberry sauce, and cook until it begins to thicken, about 1 minute. Remove from the heat and stir in ½ teaspoon vanilla extract. Sauce can be made up to 2 days in advance.
270 minutes
Prep Time
60 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- In a large bowl, whisk together eggs and 1/2 cup sugar until smooth. Add half and half, melted butter, lemon juice, vanilla and salt and stir to combine. Add the bread cubes and toss to coat.
- In a small bowl, stir together the cream cheese, lemon zest and 2 tablespoons sugar.
- Spray a 9x9-inch (1 1/2-quart) baking dish with cooking spray. Spread half of the bread cubes in the baking dish in an even layer. Dollop half of the cream cheese mixture on top of the bread. Scatter half of the raspberries over the top. Repeat with remaining bread cubes, cream cheese mixture and raspberries.
- Chill, covered, for a minimum of 4 hours, up to overnight.
- Preheat oven to 350°F. Bake casserole for 40 to 50 minutes, or until custard is set and top is golden. Let stand for 15 minutes before serving.
- To make the Raspberry Lemon Sauce: In a 2-quart saucepan, bring 2 packages raspberries, 1/3 cup water and 1/3 sugar to a boil over medium-high heat. Lower the heat to medium-low, and simmer, stirring occasionally, until the berries begin to burst, about 4 to 6 minutes.
- In a small bowl, whisk together the 1 tablespoon lemon juice and 2 teaspoons cornstarch. Stir into the raspberry sauce, and cook until it begins to thicken, about 1 minute. Remove from the heat and stir in ½ teaspoon vanilla extract. Sauce can be made up to 2 days in advance.