Description
This Raspberry Cheesecake French Toast Casserole is a delightful breakfast or brunch dish combining the creamy richness of cheesecake, the tartness of fresh raspberries, and the comforting texture of French toast baked in a casserole. It’s perfect to prepare the night before, making morning family meals easy and indulgent.
Ingredients
Scale
Main Ingredients
- 12 cups cubed French bread (about 1 large loaf)
- 2 cups raspberries (fresh or frozen)
- 8 ounces cream cheese (softened)
- 1/3 cup sugar
- 10 eggs
- 1 2/3 cups milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Cooking spray (for greasing the pan)
- Powdered sugar (optional, for topping)
Instructions
- Prepare the pan: Use cooking spray to grease the bottom and sides of a 9×13-inch baking dish; set aside.
- Cube the bread: Cut the French bread into 1 1/2 inch cubes until you have approximately 12 cups. Place about two-thirds of the cubes evenly in the bottom of the prepared baking dish.
- Make the cream cheese mixture: In a small bowl, combine the softened cream cheese and 1/3 cup sugar. Stir until smooth and well blended.
- Layer cream cheese: Spoon dollops of the cream cheese mixture evenly over the first layer of bread cubes. There is no need to spread it out; small dollops are ideal.
- Add raspberries and bread layers: Sprinkle the raspberries evenly over the cream cheese. Then add the remaining one-third of the bread cubes on top.
- Whisk custard: In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, and vanilla extract until fully combined.
- Pour custard and soak: Pour the egg mixture evenly over the layered bread and raspberries. Gently press down on the bread cubes to help them soak up the custard fully.
- Refrigerate overnight: Cover the casserole with a lid or plastic wrap and refrigerate overnight to allow the bread to absorb the custard mixture completely.
- Bake: When ready to bake, preheat the oven to 350°F (175°C). Remove the cover and bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and an internal temperature of 160°F (71°C) is reached.
- Serve: Let the casserole rest for a few minutes after baking. Optionally, sprinkle with powdered sugar and serve warm with maple syrup.
Notes
- Use stale or day-old French bread for best absorption and texture.
- Fresh or frozen raspberries work equally well; if using frozen, no need to thaw first.
- Ensure cream cheese is softened to mix smoothly.
- Pressing the bread cubes into the custard ensures even soaking for a custardy center.
- Refrigeration time can be a minimum of 4 hours but works best overnight.
- Check doneness by inserting a thermometer to 160°F to ensure eggs are fully cooked.
- Serve with fresh fruit or nuts as desired.
- For extra richness, substitute half-and-half for milk.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of casserole)
- Calories: 390 kcal
- Sugar: 20 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 215 mg
Keywords: French toast casserole, raspberry cheesecake, breakfast casserole, brunch recipe, make-ahead breakfast, holiday brunch
