Lemon Raspberry Almond French Toast Bake

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Lemon Raspberry Almond French Toast Bake

Serves: 6–8
Prep time: 15 minutes
Chill overnight + Bake in the morning

Nutrition Facts (Per Serving)

Calories: 320
Protein: 12g
Total Fat: 14g
Saturated Fat: 5g
Carbohydrates: 37g
Sugars: 16g
Fiber: 3g
Cholesterol: 150mg
Sodium: 230mg
Calcium: 150mg
Iron: 2mg
Vitamin C: 8% DV

A baked bread pudding topped with fresh raspberries, jam, sliced almonds, and powdered sugar in a white dish; a bowl of raspberries and a lemon are in the background.

How To Make Lemon Raspberry Almond French Toast Bake

A variety of ingredients in glass bowls on a marble surface, including eggs, bread cubes, raspberries, milk, sugar, yogurt, vanilla, lemon zest, almonds, and powdered sugar.

Ingredients:

  • 1 loaf brioche or challah, cut into 1-inch cubes (about 5–6 cups)
  • 1 ½ cups raspberries (fresh or frozen)
  • ¼ cup sliced almonds (plus extra for topping)
  • Zest of 1 lemon
  • Optional: 1 tbsp lemon juice for brightness

Custard:

  • 6 large eggs
  • 1 ¾ cups milk (or use part cream for richness)
  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • Pinch of salt

Topping:

  • 2 tbsp sugar
  • ½ tsp lemon zest
  • Powdered sugar for dusting
  • Optional glaze: Mix ½ cup powdered sugar with 1–2 tbsp lemon juice
A baked bread pudding topped with powdered sugar, fresh raspberries, sliced almonds, and dollops of fruit preserves in an oval white dish.

Step-by-Step Guide

1. Grease a 9×13-inch baking dish.

Spread half the cubed bread in the dish.

An oval baking dish filled with cubed bread sits on a marble countertop, with bowls of raspberries and sliced almonds nearby.

Scatter half the raspberries and sliced almonds on top.

An oval baking dish filled with cubed bread, raspberries, and sliced almonds on a marble surface. A small bowl of sliced almonds is nearby.

Repeat with remaining bread, berries, and almonds.

White oval baking dish filled with cubed bread, fresh raspberries, and sliced almonds on a marble countertop.

2. Make the custard: Whisk together eggs, milk, yogurt, maple syrup, vanilla, almond extract, lemon zest, and salt (plus lemon juice if using).

  • A glass bowl containing six raw eggs, cracked open with visible yolks, sits on a white marble surface next to a metal whisk with a red handle.
  • A glass bowl with beaten eggs sits on a marble surface while milk is being poured into it from a glass measuring cup.
  • A glass bowl with a yellow liquid mixture next to a smaller bowl containing thick white yogurt, both on a marble countertop.
  • A glass bowl with a yellow liquid mixture, possibly eggs and milk, on a marble surface. A smaller glass container with a brown liquid is being held above the bowl.
  • A small glass bowl with vanilla extract is being poured into a larger bowl containing a yellow liquid mixture on a marble surface.
  • A glass bowl containing a mixture of eggs and liquid with a hand pouring more liquid into it, set on a marble countertop.
  • A glass bowl with a yellow egg mixture sits on a marble surface. Another small bowl with a liquid and spices is being poured into it.
  • A glass bowl of yellow liquid mixture on a marble surface, with lemon zest being added from a smaller bowl above.

3. Pour custard evenly over the bread and berries.

  • An oval baking dish filled with cubed bread, raspberries, and sliced almonds sits on a marble surface near a bowl of yellow liquid mixture.
  • A baking dish with cubed bread, raspberries, and sliced almonds, with egg mixture being poured over the top.
  • An oval baking dish filled with an unbaked mixture of bread cubes, strawberries, and custard sits on a marble countertop.

Press down slightly to soak.

4. Cover and refrigerate overnight.

Let the bread soak up all that lemony goodness.

An oval white baking dish filled with bread pudding topped with raspberries and almond slices, set on a marble surface.

5. In the morning, preheat oven to 350°F (175°C).

Mix 2 tbsp sugar with a bit of lemon zest and sprinkle it over the top, along with a few extra sliced almonds.

  • A baking dish with bread pudding and berries is on a marble surface next to two small bowls containing lemon zest and granulated sugar.
  • A glass bowl with yellow lemon zest and sugar sits on a marble countertop next to a partially visible baking dish.
  • A spoon holding a yellow crumbly mixture over a small glass bowl, with part of a baking dish visible in the top left corner on a marble surface.
  • A spoonful of coarse sugar is held above a baking dish filled with pieces of bread, raspberries, and a custard mixture, ready to be baked.
  • An oval white baking dish filled with unbaked bread pudding, topped with fresh raspberries and a crumbly mixture, on a marble surface.
  • A bowl of powdered sugar next to a glass jar containing lemon juice on a white marble surface.
  • A metal spoon holds a cloudy liquid above a white bowl containing more of the same liquid, set on a white marble surface.
  • A white bowl containing a pale yellow liquid with a metal spoon, placed on a white marble surface.
  • An oval baking dish filled with bread pudding topped with sliced almonds and raspberries, set on a marble surface.
  • A spoon holding glaze is positioned above a baked fruit and nut casserole in an oval dish, with a bowl of glaze nearby on a marble surface.
  • A spoon holds a white liquid above a baked casserole topped with sliced almonds and berries, placed in an oval dish on a marble surface.
  • A baked bread pudding in an oval white dish, topped with sliced almonds and raspberries, on a marble surface.

6. Bake uncovered for 40–45 minutes, until puffed, golden, and set in the center.

An oval baking dish filled with bread pudding topped with raspberries, jam, and sliced almonds sits on a marble surface, surrounded by extra ingredients.

7. Let cool slightly, then dust with powdered sugar or drizzle with lemon glaze just before serving.

A slice of bread pudding topped with whipped cream, raspberry jam, fresh raspberries, and sliced almonds on a white plate, with a baking dish in the background.

Frequently Asked Questions (FAQ)

Q: Can I use a different type of bread?

A:Yes!

Brioche and challah are ideal for their richness, but French bread or even croissants (for an extra indulgent version) work well.

Avoid overly soft sandwich bread, which can get mushy.

Q: Can I use frozen raspberries?

A: Absolutely.

No need to thaw them first—just add them frozen.

This helps them hold their shape and prevents bleeding into the custard.

Q: Can I prep and freeze this?

A: Yes, assemble the bake, cover tightly, and freeze unbaked for up to 1 month.

Thaw overnight in the fridge, then bake as directed.

Q: Can I make this dairy-free?

A: Yes.

Use dairy-free milk (like almond or oat), a plant-based yogurt, and make sure your bread is dairy-free.

The custard will still set nicely.

Q: What can I use instead of maple syrup or honey?

A: Agave nectar, coconut syrup, or a few tablespoons of brown sugar dissolved in the custard mix are all good options.

Q: How long will leftovers last?

A: Store covered in the fridge for up to 3 days.

Reheat individual portions in the microwave or oven.

Q: Is the lemon glaze necessary?

A: It’s optional, but it adds a nice bright finishing touch.

You can skip it or serve it on the side.

Baked bread pudding in a white dish, topped with sliced almonds, raspberries, dried cranberries, and powdered sugar.

Lemon Raspberry Almond French Toast Bake

Print Recipe
A slice of bread pudding topped with whipped cream, raspberry sauce, fresh raspberries, almond slices, and a dusting of powdered sugar on a white plate.
Prep Time:15 minutes
Cook Time:45 minutes
Chill Time:12 hours
Total Time:13 hours

Ingredients

  • 1 loaf brioche or challah cut into 1-inch cubes (about 5–6 cups)
  • 1 ½ cups raspberries fresh or frozen
  • ¼ cup sliced almonds plus extra for topping
  • Zest of 1 lemon
  • Optional: 1 tbsp lemon juice for brightness

Custard:

  • 6 large eggs
  • 1 ¾ cups milk or use part cream for richness
  • ½ cup plain Greek yogurt or sour cream
  • ¼ cup maple syrup or honey
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • Pinch of salt

Topping:

  • 2 tbsp sugar
  • ½ tsp lemon zest
  • Powdered sugar for dusting
  • Optional glaze: Mix ½ cup powdered sugar with 1–2 tbsp lemon juice

Instructions

  • Grease a 9×13-inch baking dish. Spread half the cubed bread in the dish. Scatter half the raspberries and sliced almonds on top. Repeat with remaining bread, berries, and almonds.
  • Make the custard: Whisk together eggs, milk, yogurt, maple syrup, vanilla, almond extract, lemon zest, and salt (plus lemon juice if using).
  • Pour custard evenly over the bread and berries. Press down slightly to soak.
  • Cover and refrigerate overnight. Let the bread soak up all that lemony goodness.
  • In the morning, preheat oven to 350°F (175°C). Mix 2 tbsp sugar with a bit of lemon zest and sprinkle it over the top, along with a few extra sliced almonds.
  • Bake uncovered for 40–45 minutes, until puffed, golden, and set in the center.
  • Let cool slightly, then dust with powdered sugar or drizzle with lemon glaze just before serving.
Servings: 6 people
Calories: 320kcal
Baked bread pudding topped with raspberries, almond slices, and powdered sugar in a white dish, with a serving spoon and a portion on a plate nearby.

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