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RASPBERRY LEMON FRENCH TOAST CASSEROLE
Active Time : 30 Minutes Total Time : 5 Hour 30 Minutes Serves : 6INGREDIENTS
- 4 eggs
- 1/2 cup plus 2 Tbsp Sugar + 1/3 cup sugar for syrup
- 1 3/4 cups Kemps Half and Half
- 2 tablespoons melted butter
- 1 tablespoon lemon juice +1 tablespoon for sauce
- 1 teaspoon vanilla + 1/2 teaspoon for sauce
- 1/4 teaspoon salt
- 10 oz French bread, cut into 1-inch cubes (about 6 cups, loosely packed)
- 1 package Essential Everyday cream cheese, softened
- 1 teaspoon lemon zest
- 3 package (6 oz) fresh raspberries
- 2 teaspoons cornstarch
DIRECTIONS
In a large bowl, whisk together eggs and 1/2 cup sugar until smooth. Add half and half, melted butter, 1 tablespoon lemon juice, 1 teaspoon vanilla and salt and stir to combine. Add the bread cubes and toss to coat.
In a small bowl, stir together the cream cheese, lemon zest and remaining 2 tablespoons sugar.
Spray a 9x9-inch (1 1/2-quart) baking dish with cooking spray. Spread half of the bread cubes in the baking dish in an even layer. Dollop half of the cream cheese mixture on top of the bread. Scatter half a package of raspberries over the top. Repeat with remaining bread cubes, cream cheese mixture and the rest of the raspberries in the package.
Chill, covered, for a minimum of 4 hours, up to overnight.
Preheat oven to 350 degree F. Bake casserole for 40 to 50 minutes, or until custard is set and top is golden. Let stand for 15 minutes before serving.
To make the Raspberry Lemon Sauce, in a 2-quart saucepan, bring the remaining 2 packages of raspberries, 1/3 cup water and 1/3 cup sugar to a boil over medium-high heat. Lower the heat to medium-low, and simmer, stirring occasionally, until the berries begin to burst, about 4 to 6 minutes.
In a small bowl, whisk together 1 tablespoon lemon juice and cornstarch. Stir into the raspberry sauce, and cook until it begins to thicken, about 1 minute. Remove from the heat and stir in the ? teaspoon vanilla. Sauce can be made up to 2 days in advance.