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Lemon Brioche Baked French Toast with Minted Raspberries

Faith Durand
  • minutes
  • Serves 6

INGREDIENTS

2

Lemons

1/4 cup

Mint, loosely-packed leaves

12 oz

Raspberries, red

3

Eggs, large

1/4 cup

Brown sugar

1 1/2 cups

Confectioners' sugar

1/2 tsp

Nutmeg, ground

1/4 tsp

Salt

1 tsp

Vanilla extract

1

(16 to 20-ounce) loaf Brioche

3 cups

2% milk

1/4 cup

Cava wine, dry