Imagine waking up to the warm aroma of baked French toast, enhanced by the tartness of ripe raspberries and the creamy richness of cheesecake. My journey crafting this Raspberry Cheesecake French Toast Casserole involved a few test runs, each yielding delightful discoveries about the balance of flavors and textures. It’s truly a comforting breakfast treat, just perfect for special occasions or lazy weekends. If you enjoy breakfast casseroles, try my Pancake Sausage Casserole!
About Raspberry Cheesecake French Toast Casserole
This delightful casserole combines the flavors of raspberries and cheesecake into your morning routine. Inspired by brunch gatherings, I wanted to create a dish that embodies comfort and indulgence without requiring extensive prep work. After testing this Raspberry Cheesecake French Toast Casserole multiple times, I’ve learned plenty about achieving the ideal layer of creaminess alongside tart bites of fruit.
- Quick prep makes it easy to serve a crowd.
- This budget-friendly dish uses everyday ingredients.
- It’s a family favorite, full of cozy flavors that bring everyone together.
- Raspberries are a classic seasonal fruit, enhancing the dish’s freshness.
Key Ingredients & Their Roles
- Cubed French Bread: The base of the casserole that absorbs the custard well. Stale bread works best!
- Raspberries: Add vibrant color and tartness, enhancing the creamy layers.
- Cream Cheese: Provides a luscious, smooth texture and is key to achieving the cheesecake aspect.
- Milk: Creates a custard-like base; whole milk offers the richest flavor.
How to Make Raspberry Cheesecake French Toast Casserole
- Start by greasing a 9×13 casserole dish with cooking spray, ensuring the bottom and sides are well-coated.
- Cut the French bread into 1½-inch cubes, yielding about 12 cups, and place about two-thirds in a single layer in the prepared dish.
- In a smaller bowl, mix the softened cream cheese with a third of a cup of sugar until creamy and smooth—no need to make it perfect; dollops work beautifully.
- Spread this cream cheese mixture over the layer of bread, followed by the raspberries, and finally add the remaining bread cubes for a layered effect.
- Whisk together the eggs, milk, half a cup of sugar, and vanilla in a large bowl until well combined. Pour this custard over the layered bread, pressing down slightly to ensure all cubes soak up the mixture.
- Cover the casserole and let it chill in the refrigerator overnight for the flavors to meld.
- The next morning, preheat your oven to 350°F and bake the casserole uncovered for about 45-50 minutes or until the top is golden and the internal temperature reaches 160°F.
- Allow the casserole to rest for a few minutes before dusting with powdered sugar, if you wish, and serve warm with maple syrup.
Pro Tips & Troubleshooting
- When cubing your bread, allow it to dry out slightly; this will help the bread soak in more custard without becoming mushy.
- A common mistake is not letting the casserole sit overnight; this resting time is crucial for optimal texture and flavor.
- Feel free to swap raspberries for blueberries or strawberries based on what’s available or your personal preference.
- If you’re feeding a larger group, doubling the recipe is easy; simply use two casserole dishes.
Storage & Make-Ahead Guide
This Raspberry Cheesecake French Toast Casserole stays good in the fridge for up to 3 days, covered tightly. You can freeze leftover portions for up to 2 months. To reheat, place in an oven set to 350°F for about 20-25 minutes or microwave individual servings for quick bites. I found that the flavors intensified even more after freezing, creating a rich taste experience!
Serving Suggestions
This casserole pairs beautifully with crispy bacon or maple sausage for a colorful breakfast spread. You might also enjoy it alongside a refreshing salad, making a meal that’s flavorful and satisfying. For more delicious recipes, check out my Delicious Smoothie Bowl and enjoy a balanced start to your day!
Frequently Asked Questions
- Can I use stale bread? Yes, stale bread works best for this recipe!
- What fruits can I substitute? Blueberries or strawberries are great options!
- Do I have to refrigerate overnight? Yes, this step is essential for flavor absorption.
- Can I make it gluten-free? Absolutely! Use gluten-free bread for a perfect alternative.
- What if I don’t have cream cheese? Neufchâtel cheese can be used as a lighter alternative.
Final Thoughts
There’s something undeniably satisfying about serving a warm Raspberry Cheesecake French Toast Casserole at the breakfast table. Every bite is a winner, and I love drizzling a little maple syrup before each forkful. I encourage you to try this recipe and share your own experiences—I’m excited to hear how your mornings brighten with this delicious treat!
“` “`htmlMore Recipes You’ll Love
- Strawberry Shortcake – a delightful fruit-forward dessert that pairs well with the creamy texture of cheesecake.
- Pancake Sausage Casserole – perfect for brunch, offering a sweet and savory flavor balance.
- Blueberry Cheesecake Stuffed French Toast – a similar creamy indulgence with fruit, making it a great complementary dish.
I’ve been using the CAROTE 44-piece cookware set for my recipes, and it’s been amazing. The nonstick coating works beautifully, heats evenly on induction, and cleans up fast. The elegant design, sturdy handles, and included knives make it a complete, reliable kitchen upgrade.
Raspberry Cheesecake French Toast Casserole
Ingredients
- 12 cup cubed french bread (about 1 large loaf)
- 2 cup raspberries fresh or frozen
- 8 ounces cream cheese softened
- 1/3 cup sugar
- 10 eggs
- 1 2/3 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- powdered sugar optional
Instructions
- Use cooking spray to grease the bottom and sides of a 9×13 pan; set aside.
- Cut the bread into 1 1/2 inch cubes until you have about 12 cups. Add about 2/3 of the bread cubes into the bottom of the dish.
- In a small bowl, combine the cream cheese and 1/3 c sugar and stir until smooth.
- Spoon the cream cheese mixture over the first layer of bread cubes. No need to spread it out – keeping it in dollops will be perfect!
- Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.
- In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 c sugar and vanilla.
- 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.
- In the morning (or when you’re ready to bake it), preheat the oven to 350°F.
- Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.
- Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.