Description
This Raspberry Cheesecake French Toast Casserole is a luscious and indulgent breakfast or brunch dish featuring layers of French bread soaked in a creamy custard, swirled with tangy raspberry preserves and rich cream cheese. It combines the comforting flavors of cheesecake with classic French toast for a crowd-pleasing, make-ahead casserole perfect for special occasions or weekend mornings.
Ingredients
Scale
Bread
- 1 loaf French bread, cut into 1-inch cubes (about 10 cups)
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Custard Mixture
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
Fruit & 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 the baking dish
Instructions
- Prepare baking dish: Grease a 9×13-inch baking dish generously with butter or non-stick spray to prevent sticking. Place half of the cubed French bread evenly in the bottom of the dish.
- Make cheesecake mixture: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy without lumps.
- Layer cream cheese and raspberries: Drop spoonfuls of the cream cheese mixture evenly over the bread cubes in the dish. Follow by adding spoonfuls of raspberry preserves over the cream cheese. Sprinkle fresh raspberries on top if you are using them for added texture and freshness.
- Add remaining bread cubes: Top the raspberry and cream cheese layer with the remaining bread cubes. Gently press the bread down to compact the layers slightly, helping the flavors meld together during soaking.
- Make custard mixture: In a large bowl, whisk together the eggs, whole milk, and heavy cream until fully combined and smooth.
- Soak the casserole: Pour the custard mixture evenly over the layered bread, ensuring all pieces are soaked with the liquid. Cover the baking dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight to allow the bread to absorb the custard.
- Bring to room temperature: When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit uncovered at room temperature for 20 to 30 minutes. This helps the casserole bake evenly.
- Bake the casserole: Place the uncovered dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Cool and serve: Allow the casserole to cool slightly before dusting with powdered sugar if desired. Serve warm for a decadent breakfast or brunch treat.
Notes
- For best results, use day-old French bread which absorbs the custard better without becoming too mushy.
- The casserole can be prepared the night before and refrigerated to save time in the morning.
- Fresh raspberries are optional but add a nice texture and fresh burst of flavor.
- Use full-fat dairy for a richer, creamier custard, but you can substitute with lower-fat options if preferred.
- Make sure to let the casserole rest at room temperature before baking to ensure even cooking throughout.
