Description
This Raspberry Cheesecake French Toast Casserole is a luscious and decadent breakfast or brunch dish that combines the creamy richness of cheesecake with the sweet tartness of raspberries. Cubed French bread is layered with a luscious cream cheese mixture and raspberry preserves, then soaked in a custard of eggs, milk, and cream. After refrigerating overnight, it’s baked to golden perfection, resulting in a warm, custardy, and fruit-filled delight that’s perfect for serving to family and guests.
Ingredients
Scale
Bread
- 1 loaf French bread, cut into 1-inch cubes (about 10 cups)
Cream Cheese Mixture
- 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 Garnish
- 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 with butter or non-stick spray to prevent sticking. Add half of the cubed French bread evenly into the dish as the first layer.
- Mix Cream Cheese Filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until the mixture is smooth and creamy to ensure even distribution in the casserole.
- Assemble Layers: Spoon dollops of the cream cheese mixture over the bread cubes in the dish. Then, spoon raspberry preserves over the cream cheese, and sprinkle fresh raspberries on top if using. This layering introduces the signature raspberry cheesecake flavor.
- Top with Remaining Bread: Add the remaining bread cubes over the raspberry and cream cheese layers, gently pressing down to compact the casserole slightly but without crushing the bread.
- Prepare Custard Mixture: In a large bowl, whisk together the eggs, whole milk, and heavy cream until fully combined. Pour this custard evenly over the layered bread, ensuring all pieces are soaked by gently pressing down if needed.
- Refrigerate: Cover the casserole with plastic wrap or foil and refrigerate for at least 4 hours or preferably overnight. This soaking period allows the bread to absorb the custard and meld all flavors.
- Preheat Oven and Rest Casserole: When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20 to 30 minutes to take the chill off, which helps in even baking.
- Bake: Bake the casserole uncovered for 40 to 45 minutes, or until the top is golden brown and the center is set, which indicates the custard is fully cooked through.
- Serve: Allow the casserole to cool slightly before dusting with powdered sugar if desired. Serve warm and enjoy this rich, fruity, and creamy breakfast treat.
Notes
- For best results, use day-old or slightly stale French bread as it soaks up the custard better without becoming mushy.
- Fresh raspberries are optional but add a bright, natural tartness and texture contrast.
- This casserole can be prepared the night before, making it ideal for holiday or weekend brunches.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
- For a dairy-free alternative, substitute cream cheese and dairy milk with plant-based versions.
