Weekends always feel like the perfect time to treat yourself to something a little special, and this Lemon Raspberry French Toast is just the thing for a cozy, slow‑morning brunch. Adapted from a recipe I spotted on Tablespoon, this small‑batch version is made especially for two — ideal when you want a beautiful breakfast without a lot of fuss or leftovers. I love that it uses simple ingredients I always have on hand, yet still feels like something you’d order in a charming little café.
Instead of ricotta, which I’ve never been fond of texturally, I use cream cheese for a smoother, richer filling that blends beautifully with honey and fresh lemon zest . Spread between slices of soft French bread and paired with fresh raspberries — or any berry you love — this baked French toast becomes golden, custardy, and fragrant as it cooks .
It’s an easy brunch recipe that comes together with just a few steps: whisk, spread, soak, bake. A drizzle of honey and a sprinkle of lemon zest at the end make it shine. Whether you’re celebrating something special or simply indulging in a quiet morning at home, this lemon raspberry French toast for two is a bright, beautiful way to start the day.
I can still remember the first time I ever had French Toast. A friend of mine at elementary school had told me that on Fridays her mother always made French toast for their lunch. I didn't even know what it was but it sounded delicious. One Friday she invited me over to her house for a French Toast lunch and I thought it was absolutely delicious! I've been loving it ever since.
What an ingenious use for stale bread! The French have always been known and admired for their unique ability to create something delicious out of simple ingredients.
This is a stuffed French toast but much easier to make than most types of stuffed French toast. In this recipe the slices of bread are spread with a lush rich honey sweetened cream cheese filling, topped with fresh berries and then sandwiched together. Soaked briefly on both sides the toast is then baked in the oven to golden brown perfection.
No faffing about with frying pans or skillets. It bakes to perfectly, simply, quicky and most deliciously! I love it stuffed with fresh raspberries. They go so well with the honey and lemon. But you can use any fresh berry that you enjoy.
Sized for two, but easily doubled, this makes a fabulous dish to serve at a weekend brunch. All you need on the side is some fresh fruit juice, and perhaps some grilled sausages, or bacon, or both! Fabulously tasty!!
INGREDIENTS NEEDED
TO MAKE
LEMON RASPBERRY FRENCH TOAST
There is nothing truly complicated about this. Simple ingredients put together in the most delicious of ways.
- 4 ounces (120g) cream cheese
- 1/4 cup (60ml) honey
- 2 1/4 tsp finely grated lemon zest
- 8 slices (1/2 inch thick) soft French bread
- 3/4 cup (95g) fresh raspberries (3/4 cup)
- 1 large free-range egg, beaten
- 1//3 cup (80ml) full fat milk
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/8 tsp ground cinnamon
NOTES ON INGREDIENTS
- I use full fat cream cheese. I can't say how the lower fat one would work, never having used it. You could also use an equivalent of ricotta cheese, but I prefer the cream cheese myself.
- Use a nice clover honey if you have it. Or an acacia honey.
- I grate my lemon zest using a micro-plane grater with small holes.
- Softer bread is better than bread that is too hard or too stale.
- You could use frozen berries, but fresh is preferred.
- I use full fat milk for extra richness.
- I always use pure vanilla extract, not artificial.
HOW TO MAKE
LEMON RASPBERRY FRENCH TOAST
This is really very easy to make. I love that it is baked rather than fried. This way it can all be done and ready to serve at the same time without having to wait.
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.(You can line it with baking parchment instead of foil. This is my preferred lining. You will still need to spray it. Lining your pan makes for easy cleanup.)
- Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined. (I use a small wire whisk for this.)
- Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down. (Press together lightly so that they stick together.)
- Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl. (Again I use a small wire whisk to do this.)
- Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet. (Don't be tempted to over-soak or the bread may fall apart.)
- Bake for 13 to 15 minutes, until golden brown. (It should be golden brown on both sides.)
- Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. Serve immediately.
HINTS AND TIPS FOR SUCCESS
✨ Use cream cheese for the smoothest filling
Cream cheese blends beautifully with the honey and lemon zest, giving you a silky, spreadable filling that stays put inside the bread.
✨ Spread the filling on all slices
Coating every slice ensures the sandwiches bake up creamy and flavorful from edge to edge — no dry spots.
✨ Choose sturdy bread
Soft French bread sliced about ½ inch thick holds up perfectly to the custard soak without falling apart.
✨ Don’t over‑soak
Five minutes per side is the sweet spot. Any longer and the bread may become too soft to handle.
✨ Use fresh berries when you can
Fresh raspberries hold their shape and give the prettiest pop of color. If using frozen, add them straight from the freezer so they don’t bleed into the filling.
✨ Line and spray your baking sheet
A foil‑lined, well‑sprayed pan prevents sticking and makes cleanup a breeze.
✨ Bake hot for golden edges
A high oven temperature helps the French toast brown beautifully while keeping the inside custardy and soft.
✨ Finish with fresh zest and honey
A final drizzle of honey and a sprinkle of lemon zest brighten the whole dish and make it feel extra special.
✨ Serve immediately
This French toast is at its very best when it’s hot from the oven — crisp edges, creamy center, warm berries.
FREQUENTLY ASKED QUESTIONS
CAN I USE RICOTTA INSTEAD OF CREAM CHEESE?
Yes — the original inspiration used ricotta, and it works just fine. But this version uses cream cheese because it’s smoother, richer, and blends beautifully with the honey and lemon zest.
DO I HAVE TO USE RASPBERRIES?
Not at all. Raspberries are lovely here, but any berry works well — blueberries, blackberries, strawberries, or even a mix. Just choose your favorite and go with the flow.
CAN THIS BE MADE AHEAD OF TIME?
You can assemble the sandwiches ahead (spread, fill, and stack), then refrigerate them. However, the custard soak should be done just before baking so the bread doesn’t become overly soggy.
WHAT KIND OF BREAD WORKS BEST?
Soft French bread sliced about ½ inch thick is ideal — sturdy enough to soak up the custard without falling apart, but still tender once baked. Today all I had was a stale French Baguette, which meant that the toasts were a bit smaller, but I made six instead of four.
CAN I PAN FRY THIS INSTEAD OF BAKING IT?
Yes — French toast is traditionally pan‑fried. But this recipe is designed for oven baking, which gives you even browning, hands‑off cooking, and no splattering butter. If pan‑frying, cook over medium heat until golden on both sides.
HOW SWEET IS THE FILLING?
The filling is lightly sweetened with honey, which pairs beautifully with the lemon zest and cream cheese. You can adjust the sweetness by adding more or less honey to taste.
CAN I USE FROZEN BERRIES?
Yes — but add them frozen, not thawed, to avoid excess moisture. They’ll warm and soften in the oven.
CAN I DOUBLE OR TRIPLE THE RECIPE?
Absolutely. Just use a larger baking sheet and make sure the sandwiches have room to brown evenly.
CAN I MAKE THIS GLUTEN FREE?
If you can find a gluten free bread that you like and enjoy I cannot see why not!
A FEW OTHER
BREAKFAST/BRUNCH RECIPES TO ENJOY
I love to pull out all the stops at the weekend, as far as breakfast is concerned. There is plenty of time to eat and enjoy a leisurely breakfast or brunch. Here are a few more favorite recipes for French Toast that you might also enjoy!
BUTTERMILK FRENCH TOAST - If you’re looking for a breakfast that feels like a hug on a plate, this Buttermilk French Toast is exactly that. Each thick slice is soaked in a luscious buttermilk custard scented with lemon zest and vanilla — a combination that makes the whole kitchen smell like sunshine. The magic happens in the method: the bread rests on a rack so the custard can settle, then it’s gently fried in butter until golden before finishing in the oven for that perfect soufflé‑soft center and caramelized crisp edges. The result is French toast that’s never soggy — just beautifully fluffy inside, golden and crisp outside, and full of bright, tangy richness from the buttermilk and lemon.
BERRIES & CREAM CROISSANT FRENCH TOAST - This Berry & Cream Croissant French Toast is the kind of breakfast that feels like a little celebration — even on an ordinary morning. Flaky, buttery croissants soak up a sweet vanilla‑kissed custard, turning soft and soufflé‑like in the center while the edges bake up golden and crisp. Tucked between the layers are pockets of wild blueberry jam and little nuggets of cream cheese that melt into rich, creamy bursts of flavor as it bakes. Fresh berries, a snowfall of icing sugar, and a drizzle of warm maple syrup take it right over the top — simple touches that make every bite feel indulgent and special.
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Yield: Serves 2
Lemon Raspberry French Toast
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Quite simply delicious with a lemon cream cheese and fresh fruit filling. Baked, not fried. Sized for two but can easily be multiplied.
Ingredients
- 4 ounces (120g) cream cheese
- 1/4 cup (60ml) honey
- 2 1/4 tsp finely grated lemon zest
- 8 slices (1/2 inch thick) soft French bread
- 3/4 cup (95g) fresh raspberries (3/4 cup)
- 1 large free-range egg, beaten
- 1//3 cup (80ml) full fat milk
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/8 tsp ground cinnamon
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a 15 X 10 X 1-inch baking sheet with foil. Spray with non-stick cooking spray.
- Whisk together the cheese, 2 TBS of the honey and 2 tsp of the lemon zest until well combined.
- Spread about 1 rounded TBS onto each slice of bread. Place 3 berries on top of half of the slices of bread and cover with the remaining bread slices, cheese side down.
- Beat the egg, milk, salt, vanilla and cinnamon together in a shallow bowl.
- Place the sandwiches in the bowl. Let soak for 5 minutes, then flip over and soak for a further 5 minutes. Transfer to the prepared baking sheet.
- Bake for 13 to 15 minutes, until golden brown.
- Top each sandwich with the remaining raspberries, drizzle with the remaining honey and sprinkle with the remaining lemon zest. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something wonderfully nostalgic about a good old‑fashioned casserole, and this Creamy Corn & Mac Casserole is comfort food at its finest. It’s the kind of dish that feels like it came straight from a church supper, a neighbor’s potluck table, or your grandmother’s kitchen — simple ingredients, big flavor, and that irresistible creamy‑cheesy goodness we all crave.
This version brings together tender macaroni, sweet corn, and a velvety sauce that bakes up golden around the edges and perfectly cozy in the middle. It’s budget‑friendly, pantry‑friendly, and just right for small households, though it doubles beautifully if you’re feeding a crowd.
Whether you’re looking for an easy weeknight side, a comforting main, or a dish that will disappear first at any gathering, this casserole delivers every time. It’s warm, it’s homey, and it’s the kind of recipe people ask you to share.
I have been trying to use up things that I have in my store cupboard lately as well as trying to cut back on my grocery dollar. Food is getting so expensive. Delicious casseroles such as this Creamy Corn & Mac Casserole are just the ticket. Not only do they make good use of what is in the store cupboard, but they make for an economical side which stretches a few simple ingredients to feed more people. It costs very little to make. These are ingredients that I keep in my store cupboard at all times.
This is a casserole I have been making for many years now. It makes a delicious vegetarian main or a tasty side for anyone else. You can turn it into a main dish for the smaller family by adding some protein such as leftover cooked ham, or chicken. Bacon slices are also very nice cooked on top.
My daughter loves this. She thinks it tastes like the Corn & Potato Scallop that I often make, which is a real favorite as well. We enjoyed this as a main along with some pickles, bean salad and bread and butter on the side, but it goes very well with most grilled meats, poultry or fish.
INGREDIENTS NEEDED TO MAKE
CREAMY CORN & MAC CASSEROLE
There is nothing complicated here. This is a simple store cupboard casserole. Simple ingredients put together in a delicious way.
- 1 cup (240g) uncooked macaroni, cooked until al dente
- 1/2 can of creamed corn ( a 15 oz/425g tin) (You can freeze the other half of the can.)
- 1 cup (165g) frozen corn kernels
- 1/4 cup (60g) dairy sour cream
- 2 TBS butter, melted
- 1/2 cup (50g) grated strong cheddar cheese
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and black pepper to taste
- buttered cracker crumbs
NOTES ON INGREDIENTS
- I used elbow macaroni. You can use any type of pasta that is the same size so long as it is a shape that will cup and hold the filling.
- In the U.K. you can find creamed corn in the vegetable section of the grocery store. It is not always available and there is no real substitute for it unfortunately. You can also buy it online. It is a type of canned vegetable dish made by mixing together corn kernels with the milky residue from immature corn kernels scraped from the cob.
- If you are using tinned corn and creamed corn you can freeze what you don't use in air tight containers ready to thaw out and use another time.
- You can use the equivalent of fresh or canned corn in the frozen corn kernels.
- I used full fat sour cream.
- I used salted butter. I only keep salted butter in the house.
- I used a good strong British cheddar and a creamy mozzarella. I like to grate my own cheeses as they add fillers to most pre-grated cheese products in order to make them flow easier.
- Make sure you use onion and garlic powders, not salts.
- I used crushed buttery (Ritz, TUC or Townhouse) crackers and salted butter for the topping.
HOW TO MAKE
CREAMY CORN & MAC CASSEROLE
This is a simple and very easy to make side dish casserole.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 3 cup baking dish. Set aside. (I used a small 3 cup shallow casserole dish and sprayed it with low fat, non-stick cooking spray.)
- Combine the cooked macaroni, creamed corn, frozen corn, sour cream, melted butter, cheeses and seasonings together in a bowl. Combine well together. (I used a spoon to stir everything together. Make sure all of the seasonings get combined evenly.)
- Spoon the mixture into the baking dish, spreading the mixture out evenly. (I just use the back of the spoon to smooth everything out.)
- Sprinkle the buttered cracker crumbs evenly over top. (I crush the crackers in a zip lock baggie and combine with the melted butter.)
- Bake for 30 to 35 minutes until hot, bubbly and golden on top. (A metal knife inserted in the center should come out hot.)
- Let stand for 5 to 10 minutes before serving.
This tasty casserole makes a delicious main for vegetarians or a lush side for everyone else and goes with with Pork, Ham, Chicken or Fish.
HINTS & TIPS FOR THE BEST
CREAMY CORN & MAC CASSEROLE
✨ Cook the macaroni just to al dente
Because the pasta continues to cook in the oven, slightly under‑cooking it keeps the casserole from becoming mushy.
✨ Drain the corn well
Any extra liquid from canned corn can thin the sauce. A quick drain (and even a light pat with a paper towel) helps keep everything creamy.
✨ Use room‑temperature dairy if you can
Cold sour cream or milk can cause the sauce to tighten or separate. Letting them warm slightly helps the mixture blend smoothly.
✨ Don’t skip the seasonings
Macaroni and corn are mild, so taste the mixture before baking and adjust the salt, pepper, and seasonings. The garlic and onion powders add lovely depth.
✨ Choose a baking dish that fits snugly
A smaller dish keeps the casserole thick, creamy, and cozy. Too large a dish can make it dry out around the edges.
✨ Cover for part of the bake if needed
If the top is browning too quickly, tent loosely with foil. This keeps the inside creamy while still giving you that golden finish.
✨ Let it rest before serving
Five to ten minutes out of the oven helps the sauce settle and cling to the pasta — no soupy edges, just perfect creaminess.
✨ Add-ins are welcome
A handful of chopped ham, cooked bacon, or a sprinkle of green onions can turn this into a heartier main dish.
✨ Make it ahead
Assemble earlier in the day, cover, and refrigerate. Add a few extra minutes to the bake time if starting cold.
✨ Leftovers reheat beautifully
A splash of milk stirred in before reheating brings the creaminess right back.
FREQUENTLY ASKED QUESTIONS
1. CAN I USE FRESH CORN INSTEAD OF FROZEN OR CANNED?
Certainly, just substitute them for the amount of canned corn needed. You won't be able to substitute the creamed corn however.
2. WILL ANY SHAPE OF PASTA WORK?
I recommend using small shaped pasta, in a style that will cup the sauce and hold it. This could be macaroni, ditalini, baby shells, or any other like-shaped pasta.
3. DO I NEED TO COOK THE PASTA FULLY BEFORE BAKING?
I recommend using pasta that has been cooked al dente according to the package directions. It will be cooked further in the oven so this will prevent it from becoming soggy.
4. CAN I MAKE THIS CASSEROLE AHEAD OF TIME?
By all means. You can make this ahead of time up to the point of adding the crumb topping. Cover and refrigerate. When you are ready to bake it, remove it from the fridge about half an hour prior to baking, uncover and top with the crumb topping then.
5. CAN THIS RECIPE BE DOUBLED?
Yes, you can double this. Simply multiply the amounts by 2 and use a larger dish. It may take a bit longer to bake through. Start by adding 10 minutes to the bake time and go from there.
6. CAN I FREEZE THIS CASSEROLE?
Yes, by all means, you can freeze this casserole either baked or unbaked. Simply, cool and then wrap tightly in a layer of plastic cling film and then a layer of aluminum foil. Label, date and freeze. Use within three months. Remove from the freezer the night before and place in the refrigerator to thaw. If unbaked, bake as per the recipe instructions. If already baked, bake in a moderate oven until heated through. If freezing unbaked, do not add the crumb topping until just prior to baking.
7. HOW LONG WILL LEFTOVERS KEEP?
Leftovers will keep for up to four days refrigerated.
A FEW OTHER FABULOUS SIDES FOR YOU TO ENJOY
A delicious side dish can lift even the simplest main. Here are a few other favorites of ours.
ZUCCHINI CASSEROLE - If you love a dish that tastes like pure comfort and family tradition, this old‑fashioned Zucchini Casserole is exactly that kind of recipe. Tender sautéed zucchini and onions are folded together with grated carrot, creamy soup, and sour cream to create a velvety, savory filling. Layers of buttery stuffing crumbs that bake into the most irresistible golden crust — crisp on top, flavorful throughout, and beautifully nostalgic. It’s the kind of casserole that’s been passed from sister to sister, shared around family tables, and loved for generations. Simple ingredients, no fuss, and a whole lot of heart.
CABBAGE, CHEESE & MUSTARD GRATIN - is the kind of simple, comforting dish that turns an ordinary half‑head of cabbage into something truly special. Thick wedges of tender white cabbage are gently simmered until buttery‑soft before being nestled into a baking dish and blanketed with a rich, velvety cheese béchamel. The Dijon mustard folded into the sauce adds a subtle warmth and depth that makes the whole dish sing, a clever touch inspired by your ham and mac casserole .A scattering of buttery crushed crackers bakes into a golden, crisp topping that contrasts beautifully with the creamy cabbage beneath . After a slow, gentle bake, the cabbage becomes almost silky, the sauce bubbles around the edges, and the whole gratin emerges as pure comfort — simple ingredients transformed into something deeply satisfying.
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 2 to 3 servings as a side
Creamy Corn and Mac Casserole
Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min
If you like corn you will love this quick and easy side.
Ingredients
- 1 cup (230g) dry macaroni, cooked until al dente
- 1/2 can of creamed corn ( a 15 oz/425g tin) (You can freeze the other half of the can.)
- 1 cup (165g) frozen corn kernels
- 1/4 cup (60g) dairy sour cream
- 2 TBS butter, melted
- 1/2 cup (50g) grated strong cheddar cheese
- 1/4 cup (30g) grated mozzarella cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and black pepper to taste
- buttered cracker crumbs
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 3 cup baking dish. Set aside.
- Combine the cooked macaroni, creamed corn, frozen corn, sour cream, melted butter, cheeses and seasonings together in a bowl. Combine well together.
- Spoon the mixture into the baking dish, spreading the mixture out evenly.
- Sprinkle the buttered cracker crumbs evenly over top.
- Bake for 30 to 35 minutes until hot, bubbly and golden on top.
- Let stand for 5 to 10 minutes before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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