Lemon Whipped Cream Raspberry French Toast Bake
Prep Time
2 hrs 30 min
Cook Time
60 min
Serves
10
Ingredients
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 Hygeia Whole Milk
- 1 cup Hygeia Heavy Whipping Cream
- 8 eggs
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Lemon Whipped Cream:
- 1 cup Hygeia Heavy Whipping Cream
- 2 tablespoons sugar or powdered sugar
- 1 teaspoon grated lemon peel
- ½ teaspoon vanilla
How to
To make French Toast Bake:
- Butter 13×9-inch casserole dish or pan; arrange French bread pieces in prepared dish. Dollop with tablespoonfuls of mascarpone cheese.
- In large bowl stir together sugar and grated lemon peel; add berries. Gently stir to coat berries with sugar mixture; spoon over bread pieces.
- 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.
- Cover; refrigerate at least 2 hours or overnight.
- Heat oven to 350°F.
- Remove cover. Bake for 50 to 60 minutes or until set and beginning to brown.
To make Lemon Whipped Cream:
- 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.
- 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.