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Lemon Brioche French Toast with Raspberries

Lemon Brioche French Toast with Berries


  • One 16 to 20-ounce loaf brioche or challah
  • 2 lemons zested and juiced
  • 3 large eggs
  • 1/4 cup brown sugar
  • 3 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups confectioner sugar
  • 10 ounces raspberries


  1. Preheat oven to 425 degrees. Grease 13x9 inch casserole pan with nonstick cooking spray.
  2. Slice bread into 1/2-inch slices, then cut each slice in half. Arrange half of the bread in overlapping layers in the baking dish. Sprinkle the bread with about half of the lemon zest.
  3. Whisk eggs in a large bowl, then whisk in brown sugar. Whisk in the milk, vanilla, salt, nutmeg, and remaining lemon zest. Pour half of the egg mixture over the bread, then layer the rest of the bread on top. Pour the rest of the mixture over the top. You can either bake the casserole immediately, or place in refrigerator for up to 24 hours before baking.
  4. When ready to bake, take the casserole out of the refrigerator and let it sit at room temperature for about 10 minutes before baking. Bake casserole for 30 minutes, or until slightly golden on top.
  5. Whisk the lemon juice with the confectioner sugar, slowly adding the juice to the sugar. You might not need all of the lemon juice. You want the glaze somewhat thin. Drizzle glaze over hot casserole. Sprinkle raspberries on top and then lightly dust top of casserole with confectioners sugar.
  6. Let casserole cool for about 10 minutes before serving.