Raspberry Cheesecake French Toast Casserole: A Morning Symphony of Flavors
Enjoy an overnight French toast casserole with raspberries and cream cheese filling. A crispy top and custard-like bottom make this a breakfast favorite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 day 1 hour
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking, Refrigeration
- Cuisine: American
Ingredients
Scale
- 12 cups cubed French bread
- 2 cups raspberries (fresh or frozen)
- 8 ounces cream cheese, softened
- 1/3 cup sugar (for cream cheese)
- 10 eggs
- 1 2/3 cups milk
- 1/2 cup sugar (for custard)
- 1 teaspoon vanilla
- Powdered sugar (optional)
Instructions
- Prepare the Pan: Use cooking spray to grease the bottom and sides of a 9×13 inch pan. This prevents the casserole from sticking and makes cleanup easier.
- Prepare the Bread: Cut the French bread into 1 ½ inch cubes until you have about 12 cups. Use a serrated knife for easy cutting.
- Layer the First Bread Layer: Add about 2/3 of the bread cubes into the bottom of the dish, spreading them evenly. This creates a solid base for the casserole.
- Prepare the Cream Cheese Filling: In a small bowl, combine the softened cream cheese and 1/3 cup sugar. Stir until smooth and creamy. Use an electric mixer for a smoother texture.
- Layer the Cream Cheese: Spoon the cream cheese mixture over the first layer of bread cubes. No need to spread it out – keeping it in dollops will be perfect. This creates pockets of creamy cheesecake filling.
- Layer the Raspberries: Sprinkle the raspberries (fresh or frozen) evenly over the cream cheese layer. Distribute them evenly for consistent flavor in each bite.
- Layer the Remaining Bread: Add the remainder of the bread cubes on top of the raspberries, creating a final bread layer. This helps absorb the custard evenly.
- Prepare the Custard: In a large bowl, whisk the eggs until well combined. Then, whisk in the milk, 1/2 cup sugar, and vanilla extract until smooth. Whisk thoroughly to ensure all ingredients are fully incorporated.
- Pour the Custard: Pour the egg mixture evenly over the entire casserole. Ensure all bread cubes are soaked with the custard.
- Press the Bread: Press the bread cubes down gently to help them soak up the liquid. This ensures that each cube is infused with the custard and prevents dry spots.
- Refrigerate Overnight: Cover the casserole with a lid or plastic wrap and refrigerate overnight (or for at least 8 hours). This allows the bread to absorb the custard and the flavors to meld.
- Preheat the Oven: In the morning (or when you’re ready to bake), preheat the oven to 350°F (175°C). Ensure the oven is fully preheated for even baking.
- Bake the Casserole: Bake the casserole uncovered for 45-50 minutes, or until the internal temperature reaches 160°F (71°C) and the top is golden brown. Check for doneness by inserting a knife into the center; it should come out clean.
- Rest and Garnish: Remove the casserole from the oven and let it rest for a few minutes. Sprinkle with powdered sugar, if desired.
- Serve: Serve warm with maple syrup.
Notes
- Use slightly stale bread.
- Ensure cream cheese is softened.
- Press bread down to soak custard.
- Refrigerate overnight for best results.
- Bake until internal temperature reaches 160°F.