Lemon Raspberry Almond French Toast Bake
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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 9x13-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.
Notes
Tips, Tricks & Storage
Use Day-Old Bread Slightly stale bread soaks up the custard better and gives you that perfect texture — soft inside, crisp edges outside. Mix Gently Fold in raspberries carefully to avoid breaking them up too much or staining the bread. Almond Crunch Scatter sliced almonds over the top before baking for that toasty, golden finish. Add the Lemon The lemon glaze is optional, but it adds a nice finishing touch. You can also serve it on the side. The lemon zest also adds a great touch of color. Storage Store leftovers in the fridge for up to three days. Reheat individual portions in the oven or microwave until warm. You can also freeze baked portions for up to two months. Thaw in the fridge overnight before reheating.Substitutions & Variations
However you choose to change it up, this recipe is easygoing and always delicious — just follow your taste and have fun with it. Raspberries → Blueberries or Blackberries You can easily swap the raspberries for blueberries or blackberries, depending on what's in season or what you have on hand. All work nicely with the lemon. Brioche or Challah → French Bread or Coissants Use thick slices of French bread for a classic texture or buttery croissants for something richer and flakier. The key is to choose a bread that's sturdy enough to soak up the custard without falling apart. Maple Syrup or Honey → Agave nectar, coconut syrup, or brown sugar Each of these adds its own tasty twist. You can even stir a few tablespoons of brown sugar right into the custard mix before baking for an extra layer of flavor.Nutrition
Calories: 320kcal
Private Notes
Servings: 6 people
Calories: 320kcal
