Lemon Raspberry French Toast Casserole is the perfect spring-time breakfast casserole for Easter brunch! Bonus: it can be made the night before!
Ahhh brunch. Just seeing the word brings images of bottomless cups of coffee, cinnamon rolls, quiches, and perhaps a mimosa or two to my mind. There’s no better way, in my opinion, to start a weekend day than with these things.
While I definitely appreciate the fun and convenience of going out for brunch, sometimes I really don’t want to get out of my PJ’s and leave of the house on Sunday morning. Plus, brunch is usually around the same time as Lars’ first nap which is just plain inconvenient.
But really, it’s the whole getting out of my pajamas thing that is the biggest barrier to me going out for brunch.
So instead, I like to cook something special for Marc and I for weekend brunch. What better way to make up for our (mostly) boring weekday breakfasts than with a fun brunch?
I love French toast casseroles for so many reasons. One, because it’s almost like eating dessert for breakfast. French toast casseroles are super similar to one of my favorite desserts, bread pudding, just with less sugar, but we can make up for that with powdered sugar and maple syrup, right?
I also love them because they can be made the night before, leaving minimal prep the morning of. This one is no different. All you need to do once you get out of bed is let it sit out for about 30 minutes, and then pop it in the oven for 45 minutes, and you are the queen (or king!) of brunch. No getting dressed necessary.
This Lemon and Raspberry French Toast Casserole is THE perfect springtime brunch dish – especially Easter! The bright flavors of the lemon and raspberries are a fun change from the typical cinnamon notes in French toast. I topped ours with powdered sugar but I think it would also be great with a light drizzle of maple syrup.
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I can’t eat lemon, so I just added raspberry extract in place of the lemon extract and eliminated the lemon zest. Came out really tasty. Add just a little (about 2 tbsp.) water to replace the lemon juice for the moisture content.
Love your adaptions Jacqueline! Thanks for the feedback 🙂
Can I use blueberries instead? Or strawberries?
Great, thank you! Trying it out this morning! 🙂 thanks for the recipe, it looks delicious.
I must have done something wrong – after 55 minutes the egg was still not fully set
Maybe I needed older bread than fresh French toast
The lemon and raspberry is a great combination.
Scott, this definitely works best with older, dry bread. You could cover it with foil and bake for another 10-15 minutes for the middle to set up more without the top getting brown, if able!
Perfect recipe.. easy..and great simple ingredients.
So happy to hear this! Thanks for your comment, Kathryn.