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Raspberry Cheesecake French Toast Casserole
Laura

Raspberry Cheesecake French Toast Casserole

This make-ahead casserole combines custard-soaked bread, creamy cheesecake filling, and tart raspberries under a golden baked topping.
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Prep Time 20 minutes
Cook Time 50 minutes
Minimum chilling time 30 minutes
Total Time 1 hour 10 minutes
Servings: 10 squares
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf French bread, brioche, or challah Cut into 1-inch cubes
  • 8 ounces Full-fat cream cheese Softened
  • 1/4 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 1 1/2 cups Fresh raspberries Frozen may be used without thawing
  • 6 large Eggs
  • 2 1/2 cups Whole milk
  • 1/2 cup Heavy cream
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Fine salt
  • 2 tablespoons Butter Melted, for greasing
  • Powdered sugar and maple syrup For serving

Equipment

  • 9 by 13 inch baking dish
  • Large mixing bowl
  • Electric hand mixer
  • Whisk
  • Spatula

Method
 

  1. Prepare the dish: Butter a 9-by-13-inch baking dish and spread half of the bread cubes across the bottom.
  2. Make the filling: Beat the cream cheese, sugar, and vanilla until smooth. Dollop half of the mixture over the bread, then add half of the raspberries.
  3. Layer: Add the remaining bread and raspberries to the dish.
  4. Whisk the custard: Combine the eggs, milk, cream, cinnamon, and salt. Pour slowly over the bread, pressing down gently so the cubes absorb the liquid.
  5. Chill: Cover and refrigerate for at least 30 minutes or overnight.
  6. Bake: Bake uncovered at 350 degrees Fahrenheit for 45 to 55 minutes, until golden and set in the center.
  7. Rest and serve: Cool for 10 minutes, then finish with powdered sugar and maple syrup.

Notes

  • Use slightly stale bread for the best custard texture.
  • Keep frozen raspberries frozen before adding them.
  • Cover with foil if the top browns too quickly.
  • Refrigerate leftovers for up to three days.