Lemon Brioche French Toast & Raspberries

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For the baked French toast

One 16 to 20-ounce loaf brioche, challah, or other egg-enriched bread

2 lemons, zested and juiced

3 large eggs

1/4 cup brown sugar

3 cups 2% milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 1/2 cups confectioners' sugar, plus more for dusting

For the minted raspberries

12 ounces red raspberries, lightly washed and picked over

1/4 cup dry cava wine

1/4 cup loosely-packed mint leaves

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