Lemon Strawberry French Toast Casserole


by: God Save the Quinoa

Lemon Strawberry French Toast Casserole


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serves: 8

whole Wheat loaf of bread cut into cubes (I used Mrs Bairds and cut each slice into 9 pieces)

7 eggs

2 cups of plain non-fat greek yogurt

1 cup skim milk

1 tsp salt

2 tbs brown sugar + additional brown sugar for sprinkling on top

1 tbs pumpkin pie spice

1 tsp vanilla extract

2 tbs sugar or truvia

2/3 cup fat-free ricotta cheese

2 Juice of lemons

2 tsp lemon zest

1 container of fresh strawberries, sliced

1/2 cup sugar or truvia

1/2 cup water

Nutrition Facts
Lemon Strawberry French Toast Casserole

Servings Per Recipe: 8

Amount per Serving

Calories: 309

  • Total Fat: 5.5 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 148.8 mg
  • Sodium: 742.3 mg
  • Total Carbs: 46.6 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 28.4 g
  • Protein: 18 g

how is this calculated?

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1.  Generously spray 11 x 7 baking dish with PAM or non-stick cooking spray.

2.  Cut sliced break into cube size pieces and place in baking dish. Be sure to pack bread into corners of dish. Only put enough bread cubes in dish to fill the dish; bread should not be "overflowing" from dish.

3.  In a large bowl whisk the eggs, greek yogurt, milk, salt, 2 Tbs brown sugar, pumpkin pie spice, vanilla, and sugar/truvia together. Pour egg mixture over bread so that it is evenly dispersed. Sprinkle with additional pumpkin pie spice, cover with foil, and place in refrigerator overnight so bread can absorb egg mixture.

4.  In the morning, pre-heat oven to 350 degrees and remove dish from refrigerator.

5.  Combine ricotta, lemon juice, and lemon zest in a bowl and whisk together until smooth and combined. Remove foil from dish and pour ricotta mixture over top. Sprinkle with brown sugar and use the back of a large spoon to spread ricotta mixture and brown sugar evenly on top of casserole.

6.  Place in oven and bake for 40 - 45 minutes, or until cheese looks custardy and tops of bread begin to turn golden brown. Remove from oven and let cool before serving.

7.  While casserole is baking, in a saucepan, bring water and sugar/truvia to a rolling boil on high heat, stirring constantly. When sugar water comes to constant boil, add in strawberries and stir for 2 minutes. Reduce heat and let strawberries simmer for about 10 minutes or until sauce thickens, stirring sporadically. Once strawberry sauce is thick and gooey, remove from heat and place desired amount on top of casserole servings. Enjoy!

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