Raspberry Cheesecake French Toast Casserole

A delightful casserole that merges creamy cheesecake goodness with fresh raspberries and rich French bread, perfect for family breakfasts.

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Prep Time 15

Cook Time 45

Total Time 4 30

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 loaf French bread Approximately 10 cups when cubed; stale bread works perfectly for better absorption.
8 oz cream cheese Softened for easy mixing; substitute with mascarpone for different flavor notes.
1/3 cup granulated sugar Sweetens the cream cheese; adjust to your preference if using sweet raspberry preserves.
1 teaspoon vanilla extract Enhances the overall flavor; use almond extract for a unique twist.
6 large eggs The base for the custard; can substitute with aquafaba for a vegan option.
2 cups whole milk Richness that binds the dish; nut or oat milk works as a dairy-free alternative.
1/2 cup heavy cream Adds to the creamy texture; replace with coconut cream for lighter options.
1/2 cup raspberry preserves Sweet and tart flavor; fresh fruit can be used for a fresher taste.
1/2 cup fresh raspberries Optional, for garnish and added flavor; other berries can work nicely too.
to taste powdered sugar for garnish Optional, depending on sweetness preference.
as needed Butter or non-stick spray For greasing the baking dish; both work well.

Method

Preparation

Grease the baking dish. Use butter or non-stick spray to prevent sticking.
Spread half of the French bread cubes evenly in a 9×13-inch baking dish.
In a medium bowl, combine softened cream cheese, granulated sugar, and vanilla extract until smooth.
Spoon dollops of the cream cheese mixture over the bread layer, followed by raspberry preserves. If using fresh raspberries, sprinkle them on top.
Place the remaining bread cubes on top of the layers and gently press down.
In a large bowl, whisk together eggs, whole milk, and heavy cream. Pour this evenly over the bread mixture, ensuring all pieces are soaked.
Cover and let sit in the fridge for at least 4 hours or overnight to absorb the flavors.

Baking

Preheat your oven to 350°F (175°C).
Bake uncovered for 40 to 45 minutes until golden and set.
Let the casserole cool slightly before dusting with powdered sugar. Enjoy warm.

Notes

Common mistakes include skipping the refrigeration step, which is crucial for flavor absorption, and overbaking, which leads to a dry texture. Use leftover or stale French bread for better absorption. Experiment with other fruits like blueberries or strawberries for variety.