Description
This Raspberry Cheesecake French Toast Casserole is a delightful breakfast or brunch treat combining the creamy richness of cheesecake with the sweet tang of raspberries and the comforting texture of French toast. Prepared ahead and baked until golden, this casserole offers a luscious, custard-soaked bread experience perfect for sharing.
Ingredients
Scale
Base
- 1 loaf French bread, cut into 1-inch cubes (about 10 cups)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Custard
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
Fruit and Toppings
- 1/2 cup raspberry preserves
- 1/2 cup fresh raspberries (optional)
- Powdered sugar for garnish (optional)
Other
- Butter or non-stick spray for greasing
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray to prevent sticking and to ensure easy serving.
- Mix the Cheesecake Layer: In a medium bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Layer Bread and Cream Cheese Mixture: Place half of the French bread cubes evenly in the greased baking dish. Drop spoonfuls of the cream cheese mixture over the bread, then add spoonfuls of raspberry preserves. If using, sprinkle fresh raspberries over the top for added freshness and flavor.
- Top with Remaining Bread Cubes: Cover the fruit and cream cheese layer with the remaining bread cubes, pressing gently to help layers adhere together without crushing the bread.
- Prepare Custard Mixture: In a large bowl, whisk together eggs, whole milk, and heavy cream until fully combined and slightly frothy, which will create a rich custard base.
- Soak the Casserole: Pour the custard evenly over the layered bread, making sure every piece is soaked. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard fully.
- Bring to Room Temperature: Before baking, remove the casserole from the refrigerator and let it sit at room temperature for 20–30 minutes to ensure even cooking.
- Bake: Preheat your oven to 350°F (175°C). Bake the uncovered casserole for 40–45 minutes until the top is golden brown and the center is set and cooked through.
- Serve: Allow the casserole to cool slightly. Dust with powdered sugar if desired to add a touch of sweetness and elegance before serving warm.
Notes
- For best results, use day-old French bread so it can absorb the custard without becoming too mushy.
- The casserole can be assembled the night before, making it a convenient make-ahead dish.
- Fresh raspberries are optional but add a nice texture contrast and fresh flavor.
- Use whole milk and heavy cream for richer custard; for a lighter version, substitute with milk only.
- Store leftovers covered in the fridge and reheat gently before serving.
