This Raspberry Cheesecake French Toast Casserole is the perfect breakfast or brunch dish, combining the creaminess of cheesecake with the comforting flavors of French toast. With layers of tender French bread, sweetened cream cheese, juicy raspberries, and a rich egg custard, this casserole is easy to prepare ahead of time, making it ideal for a special morning or holiday breakfast.
Ingredients
- 12 cups cubed French bread (about 1 large loaf)
- 2 cups raspberries, fresh or frozen
- 8 ounces cream cheese, softened
- ⅓ cup sugar (for the cream cheese mixture)
- 10 large eggs
- 1 ⅔ cups milk
- ½ cup sugar (for the egg mixture)
- 1 teaspoon vanilla extract
- Powdered sugar (optional, for serving)
Directions
Prepare the Casserole
- Grease the Baking Dish: 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 1½ inch cubes. Place about ⅔ of the cubes into the bottom of the greased baking dish.
- Cream Cheese Mixture: In a small bowl, mix together the softened cream cheese and ⅓ cup of sugar until smooth.
- Layer Cream Cheese: Spoon dollops of the cream cheese mixture evenly over the bread cubes in the dish.
- Add Raspberries: Sprinkle the raspberries over the cream cheese mixture, distributing them evenly.
- Add Remaining Bread: Layer the remaining bread cubes on top of the raspberries and cream cheese.
Make the Egg Mixture
- Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, ½ cup sugar, and vanilla extract until well combined.
- Pour the Egg Mixture: Pour the egg mixture evenly over the bread, making sure to coat all the cubes. Gently press the bread down with a spatula or spoon to help it absorb the liquid.
- Refrigerate Overnight: Cover the dish with plastic wrap or a lid and refrigerate overnight to allow the bread to soak up the egg mixture
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Bake the Casserole
- Preheat the Oven: The next morning, preheat your oven to 350°F (175°C).
- Bake: Remove the casserole from the refrigerator and bake uncovered for 45-50 minutes, or until the top is golden brown and the center reaches 160°F. If the top is browning too quickly, you can tent it with foil for the last 10 minutes of baking.
- Rest and Serve: Let the casserole rest for a few minutes after removing it from the oven. Sprinkle with powdered sugar if desired, and serve with maple syrup for added sweetness.
Serving and Storage Tips
- Serving: Serve the casserole warm with a dusting of powdered sugar and a drizzle of maple syrup. It’s also delicious with whipped cream or fresh raspberries on top.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for a quick breakfast.
- Freezing: To freeze, wrap individual portions in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Helpful Notes
- Customizing the Berries: You can substitute raspberries with blueberries, blackberries, or strawberries for a different flavor.
- No Overnight Refrigeration?: If you’re short on time, you can let the casserole sit for 30 minutes before baking, but overnight refrigeration helps the bread fully absorb the custard.
- Make it Sweeter: For a sweeter option, mix 1 tablespoon of cinnamon into the egg mixture or drizzle a little extra maple syrup on top before baking.
Tips from Well-Known Chefs
- Use Stale Bread: Chef Ina Garten recommends using day-old or slightly stale bread for French toast casseroles, as it absorbs the custard better.
- Mix Cream Cheese Gently: Pastry Chef Claire Saffitz advises not overmixing the cream cheese to keep it soft and easy to spread without making it too runny.
Frequently Asked Questions
1. Can I use a different type of bread?
Yes, challah or brioche work wonderfully for this recipe and add extra richness to the dish.
2. Can I make this without cream cheese?
If you prefer, you can leave out the cream cheese, and the casserole will still be delicious. You can also substitute with ricotta or mascarpone for a different flavor.
3. Can I use non-dairy milk?
Yes, almond milk, oat milk, or another non-dairy milk can be used in place of regular milk.
4. Can I use frozen raspberries?
Yes, frozen raspberries work well. There’s no need to thaw them before layering them in the casserole.
5. How do I prevent the casserole from getting soggy?
Using slightly stale bread and ensuring you press down on the bread to absorb the egg mixture helps prevent sogginess. Also, avoid overbaking to maintain the right texture.
6. Can I add nuts for crunch?
Absolutely! Chopped pecans or almonds can be sprinkled on top before baking for added texture and flavor.
7. What other flavors can I add?
For extra flavor, consider adding lemon zest to the cream cheese mixture or a teaspoon of cinnamon to the egg mixture.
This Raspberry Cheesecake French Toast Casserole is the perfect indulgence for weekend brunch or holiday mornings. Easy to prepare ahead of time and bursting with flavor, it’s sure to be a hit with family and friends!
