Raspberry Cheesecake French Toast Casserole

Today we’re sharing a recipe for Raspberry Cheesecake French Toast Casserole.  This is the perfect French Toast Casserole for a breakfast or brunch any season of the year.

This overnight French toast casserole has tart raspberries and a smooth cream cheese filling in each bite.  The crispy top and custard-like bottom will have you going back for seconds or maybe even thirds.

What is so great about this Raspberry Cheesecake French Toast Casserole?

An overnight French toast casserole is the best recipe for busy families or people.  You can make it up the night before and bake it the next morning.  No one will ever know that you threw it together or so easy based on how amazing it tastes.   

What kind of bread works best for the this recipe?

This recipe is a great way to use up any leftover bread you have on hand.  The best types of bread are a brioche, challah, but really a French bread works great too.  Just make sure your bread is plain and doesn’t have any other flavor added to it.  Like any overnight French toast casserole, it is best to use day old bread so that it can stand up to being left overnight in the refrigerator. 

Can you use frozen berries for this recipe?

You can use fresh or frozen berries.  If you choose to use frozen berries, just make sure they don’t have much ice on them (as this can impact the egg mixture).  If they do have some ice crystals on the, put the berries into a strainer and run some water over them.  Then, let the excess water rain for a few minutes before adding them to the recipe.

Raspberry Cheesecake French Toast Casserole

This overnight French toast casserole has tart raspberries and a smooth cream cheese filling in each bite.  The crispy top and custard-like bottom will have you going back for seconds or maybe even thirds.

Course Breakfast
Cuisine American, French
Keyword French Toast, French Toast Casserole, Overnight French Toast Casserole
Author Sunup to Sundown

Ingredients

  • 12 cups cubed french bread (about 1 large loaf)
  • 2 cups raspberries fresh or frozen
  • 8 ounce cream cheese softened
  • 1/3 cup sugar
  • 10 eggs
  • 1 2/3 cup milk
  • 1/2 cup sugar
  • 1 tsp vanilla
  • powdered sugar optional
  • maple syrup

Instructions

  1. Use cooking spray to grease the bottom and sides of a 9×13 pan; set aside.

  2. Cut the bread into 1 to 1 1/2 inch cubes, until you have about 12 cups of bread cubes. Add about 2/3 of the bread cubes into the bottom of the dish.

  3. In a small bowl, combine the cream cheese and 1/3 cup sugar and stir until smooth.

  4. Spoon the cream cheese mixture over the first layer of bread cubes. No need to spread it out, keeping it in dollops works perfect!

  5. Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.

  6. In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 sugar and vanilla.

  7. Pour the egg mixture into the pan. Press the bread cubes down to help each cube soak up some of the liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight.

  8. In the morning, preheat the oven to 350 degrees.

  9. Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.

  10. Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.

Can you use a different type of berry or fruit?

You can absolutely use a different kind of berry or fruit if you do not like raspberries.  You can also add chocolate chips or chunks if you would rather have a more decadent breakfast casserole. 

How long will this French toast casserole keep?

This French toast casserole tastes wonderful the day you bake it but also stores well in the refrigerator for reheating later.  This is definitely a breakfast casserole that you can make and serve for several breakfasts and will keep for several days if covered and refrigerated. 

We’d love to hear what you think about the recipe.  Please give it a try and let us know what you think in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  Please subscribe, like or share this post with others who could benefit from it.

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