Lemon Whipped Cream Raspberry French Toast Bake

Prep Time 2 hrs 30 min
Cook Time 60 min
Serves 10


French Toast Bake:

  • 1 large (1 pound) loaf French bread, cut into 1 ½ -inch pieces (about 8 cups)
  • 1 (8 oz.) tub mascarpone cheese or 1 (7.5 oz.) tub berry flavored cream cheese spread
  • 1/2 cup sugar
  • 1 tablespoon grated lemon peel
  • 2 (6 oz.) containers raspberries
  • 1 ½ cups Lehigh Valley Whole Milk
  • 1 cup Lehigh Valley Heavy Whipping Cream
  • 8 eggs
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt

Lemon Whipped Cream:

  • 1 cup Lehigh Valley Heavy Whipping Cream
  • 2 tablespoons sugar or powdered sugar
  • 1 teaspoon grated lemon peel
  • ½ teaspoon vanilla

How to

To make French Toast Bake:

  1. Butter 13×9-inch casserole dish or pan; arrange French bread pieces in prepared dish. Dollop with tablespoonfuls of mascarpone cheese.
  2. In large bowl stir together sugar and grated lemon peel; add berries. Gently stir to coat berries with sugar mixture; spoon over bread pieces.
  3. In same bowl combine milk, whipping cream, eggs, vanilla and salt; beat until well mixed. Carefully pour egg mixture over bread; press down to make sure all bread is soaking in egg mixture.
  4. Cover; refrigerate at least 2 hours or overnight.
  5. Heat oven to 350°F.
  6. Remove cover. Bake for 50 to 60 minutes or until set and beginning to brown.

To make Lemon Whipped Cream:

  1. Just before serving, in large mixer bowl beat 1 cup whipping cream on medium high speed until soft peaks form. Add sugar, lemon peel and vanilla. Continue beating until stiff peaks form.
  2. Serve Lemon Whipped Cream dolloped over warm French Toast Bake.

Tip: Mascarpone cheese is available in the deli specialty area at your grocery store.

Tip: Serve with raspberry syrup, if desired.