This Raspberry Lemon Cream French Toast Bake is bursting with sweet raspberries, swirled with a tart lemon cream, and topped with a crunchy, buttery streusel! Make it same day or make it the night before for a special breakfast the next morning!
Do you have your Easter brunch menu planned? If you’re in need of something that’s easy, can feed a large group or can be made ahead of time, I have the perfect option for you!
Raspberry lemon cream french toast bake! Breakfast casseroles are easy, convenient, and feed a family with minimal effort.
We love making them for a special occasion and then heating up the leftovers for the remainder of the week (perfect for busy weekday mornings!).
Based off of our favorite blueberry lemon cream french toast bake, this french toast bake swaps out the blueberries for raspberries and adds a few more warms spices to the french toast and streusel.
The result was a great alternative to our favorite go-to. While it’s not as healthy as the healthier carrot snack cake from last week, this french toast bake is worth the splurge!
Sweet lemon cream filled with fresh lemon juice and lemon zest is sandwiched between layers of french toast and fresh raspberries.
A light layer of buttery streusel tops the french toast casserole and gives you a bit of a sweet crunch in each bite.
After baking we like to sprinkle on even more fresh lemon zest for a pop of color and more of that fresh lemon flavor. If you want to bake it the next day, just prep the french toast bake, cover it, stick it in the fridge, and pop it in the oven the next morning.
Top with a drizzle of maple syrup or eat it plain! This breakfast bake is perfect for Easter brunch, Mother’s Day or any other morning where you want something a little extra special!
Raspberry Lemon Cream French Toast Bake
Ingredients
For the French Toast
- 12 C cubed day old french bread
- 10 eggs
- ½ C maple syrup
- 1½ C milk of your choice
- 1 tbsp vanilla extract
- 1 tbsp cinnamon
- 1½ tsp nutmeg
- 1/8 tsp allspice
- 2 C fresh raspberries
- 1 tbsp fresh lemon zest
For the Lemon Cream
- 8 oz cream cheese, softened
- ⅓ C confectioner's sugar
- ⅛ tsp salt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
For the Crumb Topping
- ¼ C butter, softened
- ¼ C brown sugar
- ¼ C all-purpose flour
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 1/8 tsp allspice
- ⅛ tsp salt
- ¼ C fresh raspberries, optional
- lemon zest, optional
Instructions
- Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick cooking spray.
- Add cubed bread to a large bowl. Set aside.
- In a separate large bowl, whisk together eggs, maple syrup, milk, vanilla extract, cinnamon, nutmeg, and allspice. Pour over cubed bread and stir to combine. Gently stir in raspberries and lemon zest.
- In a medium bowl, beat together cream cheese, confectioner's sugar, and salt until smooth. Beat in lemon juice and lemon zest until combined.
- Pour ½ to ⅔ of bread mixture into the bottom of the prepared baking dish. Spoon cream cheese mixture over the top. Top with remaining bread mixture.
- In a small bowl, whisk together brown sugar, flour, cinnamon, nutmeg, allspice, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top.
- If baking the next day, cover and store in refrigerator until ready to bake. If baking immediately, bake for 55-65 minutes or until topping browns and center is puffed. (Center will deflate as it cools.) If desired, carefully pull french toast bake out at 50 minutes and top with additional raspberries. Return to oven and bake for the remainder of the time.
- Remove from oven. Top with additional lemon zest, if desired. Allow to cool for 10 minutes before cutting into pieces and serving.
- Store leftovers in the refrigerator.
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