Lemon Whipped Cream Raspberry French Toast Bake
Recipe - Rosemount
Lemon Whipped Cream Raspberry French Toast Bake
Prep Time30 Minutes
Servings10
Cook Time120 Minutes
Ingredients
1 large (1 pound) loaf French bread, cut into 1 ½ -inch pieces (about 8 cups)
1 (8 oz.) tub mascarpone cheese or 1 (7.5 oz.) tub berry flavored cream cheese spread
1/2 cup sugar
1 tablespoon grated lemon peel
2 (6 oz.) containers raspberries
1 1/2 cups Kemps Whole Milk
1 cup Kemps Heavy Whipping Cream
8 eggs
1 teaspoon vanilla
1/8 teaspoon salt
1 cup Kemps Heavy Whipping Cream
2 tablespoons powdered sugar
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
Directions
To make French Toast Bake:
- Butter 13×9-inch casserole dish or pan; arrange French bread pieces in prepared dish. Dollop with tablespoonfuls of mascarpone cheese.
- In large bowl stir together sugar and grated lemon peel; add berries. Gently stir to coat berries with sugar mixture; spoon over bread pieces.
- In same bowl combine milk, whipping cream, eggs, vanilla and salt; beat until well mixed. Carefully pour egg mixture over bread; press down to make sure all bread is soaking in egg mixture.
- Cover; refrigerate at least 2 hours or overnight.
- Heat oven to 350°F.
- Remove cover. Bake for 50 to 60 minutes or until set and beginning to brown.
To make Lemon Whipped Cream:
- Just before serving, in large mixer bowl beat 1 cup whipping cream on medium high speed until soft peaks form. Add sugar, lemon peel and vanilla. Continue beating until stiff peaks form.
- Serve Lemon Whipped Cream dolloped over warm French Toast Bake.
Tip: Mascarpone cheese is available in the deli specialty area at your grocery store.
Tip: Serve with raspberry syrup, if desired.
30 minutes
Prep Time
120 minutes
Cook Time
10
Servings
Shop Ingredients
Makes 10 servings
Cub Bakery French Bread, 1 Each
$2.99
BelGioioso Spreadable Cheese, Mascarpone, 8 Ounce
$4.99$0.62/oz
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.59 was $3.69$0.90/lb
Produce Lemon, 1 Each
$0.99
Driscoll's Raspberries, 6 Ounce
$3.49 was $4.99$0.58/oz
Cub Milk, Whole, 0.5 Gallon
Buy 2 Family Size Oreos, get $1 off Milk
$2.29$4.58/gal
Kemps Whipping Cream Select Heavy Whipping Cream, 16 Fluid ounce
Buy 2 Family Size Oreos, get $1 off Milk
$4.99 was $5.59$0.31/fl oz
Cub Eggs, Large, 12 Each
$7.49$0.62 each
Essential Everyday Vanilla Extract, Pure, 1 Fluid ounce
$4.99$4.99/fl oz
Essential Everyday Salt, Iodized, 26 Ounce
$1.39$0.05/oz
Kemps Whipping Cream Select Heavy Whipping Cream, 16 Fluid ounce
Buy 2 Family Size Oreos, get $1 off Milk
$4.99 was $5.59$0.31/fl oz
Essential Everyday Powdered Sugar, Confectioners, 32 Ounce
$2.69$0.08/oz
Produce Lemon, 1 Each
$0.99
Essential Everyday Vanilla Extract, Pure, 1 Fluid ounce
$4.99$4.99/fl oz
Directions
To make French Toast Bake:
- Butter 13×9-inch casserole dish or pan; arrange French bread pieces in prepared dish. Dollop with tablespoonfuls of mascarpone cheese.
- In large bowl stir together sugar and grated lemon peel; add berries. Gently stir to coat berries with sugar mixture; spoon over bread pieces.
- In same bowl combine milk, whipping cream, eggs, vanilla and salt; beat until well mixed. Carefully pour egg mixture over bread; press down to make sure all bread is soaking in egg mixture.
- Cover; refrigerate at least 2 hours or overnight.
- Heat oven to 350°F.
- Remove cover. Bake for 50 to 60 minutes or until set and beginning to brown.
To make Lemon Whipped Cream:
- Just before serving, in large mixer bowl beat 1 cup whipping cream on medium high speed until soft peaks form. Add sugar, lemon peel and vanilla. Continue beating until stiff peaks form.
- Serve Lemon Whipped Cream dolloped over warm French Toast Bake.
Tip: Mascarpone cheese is available in the deli specialty area at your grocery store.
Tip: Serve with raspberry syrup, if desired.