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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 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.
Servings: 6 people
Calories: 320kcal