Overnight Stuffed French Toast Casserole

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 1 pint Raspberries

• Refrigerated

  • 10 Eggs

• Condiments

  • 1 Maple syrup

• Baking & Spices

  • 1 tsp Almond extract
  • 1 Powdered sugar
  • 1/4 cup Sugar

• Bread & Baked Goods

  • 2 loaves Challah or brioche bread

• Dairy

  • 2 cups Half and half
  • 16 oz Mascarpone cheese

Found on everydayepicurist.com

Ingredients

• 2 loaves of Challah or Brioche bread, 1 pound each
• 16 ounces mascarpone cheese, room temperature
• ¼ cup sugar
• 1 pint raspberries
• 10 eggs
• 2 cups half and half
• 1 teaspoon lemon zest
• 1 teaspoon almond extract
• Powdered sugar
• Maple syrup

Directions

• Cut each loaf of bread into large 2-inch cubes. Layer one loaf on the bottom of a greased 13”x9” baking pan or casserole dish. In a small bowl, mix the mascarpone, sugar, lemon zest and a tablespoon of half and half together. Spread the mixture over the bread layer. Top it with raspberries and the remaining loaf of bread. In a large bowl, beat the eggs, the remaining half and half and the  almond extract together. Pour the mixture evenly over the assembled casserole. Cover it with foil for 8 hours to overnight. Preheat oven to 350°F. Bake the French toast for 30 minutes. Uncover the pan and bake for an additional 30-35 minutes. Dust it with powdered sugar. Let the casserole rest for 10 minutes before serving. Serve the casserole with maple syrup.