Lemon Raspberry French Toast Casserole

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest
  • 1 Lemon, Juice from
  • 2 cups Raspberries, fresh

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1 tsp Lemon extract
  • 2 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 1 lb loaf French bread, day old

• Dairy

  • 3 cups Milk

Found on greensnchocolate.com

Description

Ingredients

• 1 lb loaf of day old French bread, cut into cubes (about 8 cups)*
• 2 cups fresh raspberries, divided
• 3 cups milk, I used 2%
• 5 eggs
• 1/3 cup maple syrup
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract (optional but delicious)
• 1 tablespoon lemon zest
• juice from 1 lemon

Directions

• 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 55-65 minutes, until lightly golden and cooked through. I covered mine with foil for the last 15 minutes so the top didn’t become too brown.
• Top with powdered sugar and/or maple syrup.
• Enjoy!