Learn how to make Lemon-Raspberry French Toast Bake, one of Rita's recipes for high fiber for meals from scratch.

Lemon-Raspberry French Toast Bake


  • 1 (16-ounce) loaf whole wheat French bread, cut into 22 1-inch slices
  • 3 eggs
  • 2 egg whites
  • Grated peel and juice of 2 lemons
  • 3 cups skim milk
  • ¼ cup packed brown sugar
  • ¼ teaspoon ground nutmeg
  • 3 cups fresh raspberries


  1. Spray 13x9-inch baking pan with nonstick cooking spray. Arrange bread in single layers in baking dish.
  2. In medium bowl whisk together eggs, egg whites, lemon peel and juice until well blended. Whisk in milk, brown sugar and nutmeg until smooth.
  3. Pour egg batter evenly bread slices. Refrigerate, covered, overnight.
  4. In the morning, preheat oven to 375 degrees. Meanwhile, let the dish stand at room temperature before baking.
  5. Bake 35-40 minutes or until the top begins to brown. Top evenly with fresh raspberries. Bake 10-12 minutes or until knife inserted into the center comes out clean.
  6. Let stand 5 minutes before cutting and serving.

Makes 12 servings.