Name: Raspberry Cheesecake French Toast Casserole Recipe
Prep time: 20 min
Cook time: 50 min
Total time: PT-489899H4M26S
Cuisine: American
Ingredients: 12 cups cubed French bread (about 1 large loaf); 2 cups raspberries (fresh or frozen); 8 ounces cream cheese (softened); 1/3 cup sugar; 10 eggs; 1 2/3 cups milk; 1/2 cup sugar; 1 teaspoon vanilla extract; Cooking spray; Powdered sugar (optional, for garnish)

Introduction

This Raspberry Cheesecake French Toast Casserole is a delightful breakfast treat that combines creamy cheesecake, fresh raspberries, and fluffy french toast. Perfect for weekend mornings or special occasions, it’s easy to prepare the night before and bake in the morning for a warm, comforting meal.

A white plate holds a serving of bread pudding with three layers visible: the bottom layer is soft yellow bread soaked in creamy custard, the middle layer has bright red raspberries mixed with pink cream, and the top layer is golden brown baked bread sprinkled with powdered sugar. Golden syrup is being poured over the bread pudding, creating a glossy shine as it drizzles down onto the dessert and pools on the plate. In the background, there is a clear glass baking dish with more bread pudding blurred out, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Grease the bottom and sides of a 9×13-inch pan with cooking spray, then set it aside.

Step 2: Cut the bread into 1 1/2-inch cubes to make about 12 cups. Place about two-thirds of the bread cubes evenly in the bottom of the prepared pan.

Step 3: In a small bowl, mix the softened cream cheese and 1/3 cup sugar until smooth.

Step 4: Spoon dollops of the cream cheese mixture over the first layer of bread cubes. There’s no need to spread it out evenly—dollops work well.

Step 5: Sprinkle the raspberries evenly over the cream cheese layer, then top with the remaining bread cubes. Set the dish aside.

Step 6: In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, and vanilla extract until combined.

Step 7: Pour the egg mixture evenly over the bread layers. Press down gently on the bread cubes to help them soak up the liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight.

Step 8: When ready to bake, preheat your oven to 350°F (175°C).

Step 9: Remove the casserole from the refrigerator and bake uncovered for 45 to 50 minutes, or until the top is golden brown and the internal temperature reaches 160°F (71°C).

Step 10: Let the casserole rest for a few minutes before serving. Dust with powdered sugar if desired, and serve warm with maple syrup.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the egg mixture before baking.

Substitute raspberries with blueberries, strawberries, or a mixed berry blend depending on your preference.

Use day-old bread for better absorption of the custard mixture without becoming too soggy.

If you prefer a richer casserole, swap half the milk for heavy cream.

FAQs

Can I make this casserole on the same day instead of overnight?

Yes, you can bake it immediately after assembling, but soaking overnight allows the bread to absorb the custard fully, resulting in a creamier texture.