This Lemon and Raspberry French Toast Bake will have you going back for seconds and thirds! The perfect Spring flavour combination, this is a decadent weekend brunch recipe the whole family will love!
No need to preheat the oven yet, this needs to be made the night before and left to absorb the milk mixture.
Spray an 8x8 inch square pan with cooking spray. Sprinkle half the raspberries on the bottom of the pan and then place all the cubes of bread into the pan. Sprinkle with remaining raspberries.
Place the milk, eggs, lemon zest and sugar into a jug and beat gently with a fork until well combined and you can't see any ribbons of egg.
Pour the egg mixture all over the bread gradually, giving it time to start absorbing into the bread.
Once you've poured all of the mixture over the bread, cover loosely with cling film and leave to one side overnight.
In the morning, preheat the oven to 180C/350F and sprinkle some granulated sugar onto the top of the french toast bake (optional, but it does add a lovely crunch!)
Place into the oven for 25-30 minutes, until golden all over and the middle is just set when you wobble the pan. The edges will be firmer, this is fine.
Leave to cool for 25-30 minutes until it has set firm enough to remove full slices! (By all means, grab a spoon and dig in fresh out of the oven, but it might not hold together perfectly!)
Slice into 6-8 piece and serve - you can serve with maple syrup, extra sugar, lemon juice, extra raspberries - anything you fancy! Enjoy!
Lemon and Raspberry French Toast Bake will keep covered, in the fridge, for 2 days. Top will not be crunchy though - you can serve cold from the fridge or reheat in the microwave for 30-45 seconds.