Raspberry Cheesecake French Toast Casserole: A Sweet and Tangy Breakfast Delight
Elevate your breakfast or brunch game with this delicious Raspberry Cheesecake French Toast Casserole! This casserole is a delightful combination of creamy cheesecake, juicy raspberries, and soft French bread, soaked in a rich custard. It’s easy to prepare ahead of time, making it a perfect dish for special occasions, holiday mornings, or any time you want to treat yourself to an indulgent breakfast. Serve it with a dusting of powdered sugar and a drizzle of maple syrup for the ultimate sweet experience.
Ingredients
- 12 cups cubed French bread (about 1 large loaf)
- 2 cups raspberries (fresh or frozen)
- 8 ounces cream cheese, softened
- ⅓ cup sugar
- 10 eggs
- 1 ⅔ cups milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- Powdered sugar (optional, for garnish)
Directions
1. Prepare the baking dish:
Grease the bottom and sides of a 9×13-inch baking dish with cooking spray to prevent sticking. Set aside.
2. Cube the French bread:
Cut a large loaf of French bread into 1 ½-inch cubes until you have about 12 cups of bread. Place about two-thirds of the bread cubes into the greased baking dish, spreading them evenly.
3. Mix the cream cheese filling:
In a small bowl, combine the softened cream cheese and ⅓ cup of sugar. Stir until smooth and creamy.
4. Layer the casserole:
Spoon dollops of the cream cheese mixture over the first layer of bread cubes. There’s no need to spread the cream cheese evenly—it’s fine to have little pockets of cream cheese throughout the casserole. Sprinkle the raspberries over the bread and cream cheese layer, then top with the remaining bread cubes.
5. Make the custard:
In a large mixing bowl, whisk the 10 eggs until well beaten. Add the milk, ½ cup sugar, and vanilla extract, and whisk until the mixture is fully combined.
6. Pour the custard over the bread:
Carefully pour the egg mixture evenly over the bread cubes in the baking dish, ensuring that all the bread is soaked. Gently press the bread cubes down so they absorb some of the liquid.
7. Refrigerate overnight:
Cover the casserole with a lid or plastic wrap and refrigerate overnight, or for at least a few hours if preparing the same day. This step allows the flavors to meld together and ensures the bread soaks up all the custard.
8. Bake the casserole:
When you’re ready to bake, preheat your oven to 350°F (175°C). Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and the internal temperature reaches 160°F.
9. Let it rest and serve:
Remove the casserole from the oven and allow it to rest for a few minutes. For a beautiful finish, sprinkle the top with powdered sugar if desired. Serve with maple syrup for an extra touch of sweetness.
Recipe Tips:
- Make Ahead: This casserole is designed to be made the night before, but if you’re short on time, a few hours in the fridge will also do the trick.
- Fresh or Frozen Raspberries: Both fresh and frozen raspberries work well in this recipe. If using frozen raspberries, there’s no need to thaw them beforehand.
- Customizable Add-ins: Feel free to switch up the berries—strawberries, blueberries, or blackberries would all be great substitutions!
Recipe Details:
- Prep Time: 15 minutes
- Chill Time: Overnight
- Cooking Time: 45-50 minutes
- Total Time: 1 hour 10 minutes (plus overnight refrigeration)
- Servings: 8-10
- Calories: 320 kcal per serving
Why You’ll Love This Raspberry Cheesecake French Toast Casserole:
This Raspberry Cheesecake French Toast Casserole is the perfect balance of sweet, tangy, and creamy. The soft French bread soaks up the rich custard, while the cream cheese adds a delightful cheesecake-like flavor, and the raspberries provide a burst of tartness. It’s easy to make, can be prepared ahead of time, and serves a crowd, making it ideal for holidays, brunches, or special family breakfasts.
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Raspberry Cheesecake French Toast Casserole
- Total Time: 1 hour 10 minutes (plus overnight refrigeration)
- Yield: 8-10 1x
Description
This Raspberry Cheesecake French Toast Casserole is the perfect combination of rich, creamy cheesecake, sweet raspberries, and soft French bread. It’s a delightful make-ahead breakfast or brunch dish that’s easy to prepare the night before and bake in the morning. The creamy dollops of cheesecake mixture nestled between layers of bread and juicy raspberries make each bite a burst of flavor.
Ingredients
12 cups cubed French bread (about 1 large loaf)
2 cups raspberries (fresh or frozen)
8 ounces cream cheese, softened
⅓ cup sugar
10 eggs
1 ⅔ cups milk
½ cup sugar
1 teaspoon vanilla extract
Powdered sugar (optional, for garnish)
Instructions
Grease the bottom and sides of a 9×13-inch baking dish with cooking spray. Set aside.
Cut the French bread into 1 ½-inch cubes until you have about 12 cups. Place about ⅔ of the bread cubes into the prepared baking dish.
In a small bowl, combine the softened cream cheese and ⅓ cup sugar. Stir until smooth.
Spoon dollops of the cream cheese mixture over the first layer of bread cubes (there’s no need to spread it out evenly).
Sprinkle the raspberries over the bread and cream cheese, then top with the remaining bread cubes. Set aside.
In a large bowl, whisk the eggs until well beaten. Add the milk, ½ cup sugar, and vanilla extract, and whisk until fully combined.
Pour the egg mixture evenly over the bread cubes in the baking dish. Gently press the bread cubes down so they soak up some of the liquid.
Cover the casserole with a lid or plastic wrap and refrigerate overnight (or for several hours if preparing the same day).
When ready to bake, preheat the oven to 350°F (175°C).
Bake the casserole uncovered for 45-50 minutes, or until the internal temperature reaches 160°F and the top is golden brown.
Remove from the oven and let it rest for a few minutes. If desired, sprinkle with powdered sugar before serving. Serve with maple syrup for a delicious finishing touch.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 320