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Raspberry Lemon Overnight French Toast

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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Course Breakfast
Servings 6 servings

Ingredients
  

  • 8 large eggs
  • 2 cups half and half
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • zest of one large lemon
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 8 cups Challah bread, cubed into one-inch pieces
  • 6 oz fresh raspberries
  • 2 tbsp granulated sugar
  • additional lemon zest and powdered sugar for dusting

For the Lemon Cream Cheese Glaze:

  • 1 cup powdered sugar
  • 4 oz cream cheese, room temp
  • juice of one large lemon

Instructions
 

  • In a medium bowl whisk together eggs, half and half, both sugars, both extracts, lemon zest, and spices. Set aside.
  • Spread half of the cubed bread into the bottom of a buttered casserole dish. Top with all of the raspberries except a few for decoration at the end if you'd like.
  • Top the raspberry layer with the rest of the cubed bread. Pour the liquid mixture over top the bread. Dust with 2 tbsp. of granulated sugar, wrap with plastic wrap, and refrigerate for 8 hours or overnight.
  • When you're ready to bake, bake for about 1 hour and 10 minutes in a 350 degree oven. Check at 45 minutes and if it is browning too much, cover with foil. Remove from the oven when the custard is set and the french toast is brown on top and the interior puffed up.
  • While the french toast is baking, use a hand mixer to mix all ingredients for the glaze. Set aside.
  • Let the french toast cool for 5-10 minutes, dust with powdered sugar, lemon zest, and any reserved fresh raspberries. Serve hot with lemon cream cheese glaze on top.
Keyword cast iron, challah, cream cheese, french toast, lemon, raspberry