Imagine waking up to the aroma of a warm, baked Raspberry Cheesecake French Toast Casserole wafting through your kitchen. Each bite offers a burst of tart raspberries and creamy cheesecake goodness that invites you back for more. After thoroughly testing this recipe on several weekends, I’ve found perfect techniques and flavors to elevate your brunch table. If you’re also a fan of delightful morning treats, check out my Easy Thanksgiving Turkey Recipe for a festive twist!
About Raspberry Cheesecake French Toast Casserole
This delightful casserole combines the indulgence of cheesecake with the comforting familiarity of French toast. Perfect for holiday gatherings or a family breakfast, I’ve adjusted and perfected the recipe over the years to ensure every spoonful delivers just the right amount of sweetness and tang. This dish is not only budget-friendly, but it easily feeds a crowd, making it an ideal choice for special occasions.
- Time-saving dish that can be prepared the night before.
- Budget-conscientious, using simple ingredients.
- A beloved family recipe that evokes cozy mornings together.
- The versatility of fruit allows you to swap in seasonal options!
Key Ingredients & Their Roles
- French Bread: The base of the casserole; use day-old bread for best texture.
- Raspberries: Provide a tart contrast; can substitute with blueberries or strawberries.
- Cream Cheese: Adds a rich, smooth texture; ensure it’s softened for easy mixing.
- Eggs: Key for binding the casserole; whisk thoroughly for a fluffy result.
How to Make Raspberry Cheesecake French Toast Casserole
- First, preheat your oven to 350°F. Grease a 9×13 pan with cooking spray.
- Cut the French bread into 1½ inch cubes, filling the dish with about 12 cups worth. Layer ⅔ of the bread cubes at the bottom.
- In a small bowl, blend softened cream cheese with ⅓ cup sugar until smooth. Don’t worry about spreading it evenly; dollops create a lovely texture.
- Layer the raspberries on top, followed by the remaining bread cubes, creating a delightful mountain of flavor.
- In a large bowl, whisk together eggs, milk, ½ cup sugar, and vanilla. Pour this over the layered bread, pressing down gently to soak evenly.
- Cover with plastic wrap and refrigerate overnight to let the flavors meld beautifully.
- The next morning, remove from the fridge and bake uncovered for 45-50 minutes until golden brown and the internal temperature reaches 160°F.
- Let it rest for a few moments before diving in. A dusting of powdered sugar is a lovely final touch!
Pro Tips & Troubleshooting
- Using slightly stale bread helps create the perfect custard-like texture that holds well.
- Common mistake: skimping on the soaking time. Letting it sit overnight is key for flavor infusion and texture.
- Feel free to swap raspberries with seasonal fruits, or even add a sprinkle of cinnamon for a warm spice touch.
- This recipe can easily be doubled for larger gatherings — just ensure your dish is appropriately sized.
Storage & Make-Ahead Guide
Once baked, you can store leftovers in the fridge for up to 3 days. It can also be frozen for up to 2 months. To reheat, simply warm in the oven at 350°F for about 15-20 minutes, or microwave individual portions for a quick breakfast. I found that storing it in individual portions makes it easy to grab and go!
Serving Suggestions
Serve with a side of crispy bacon or fresh fruit for a balanced brunch. A drizzle of maple syrup enhances the sweetness, while a dollop of whipped cream adds indulgence. If you’re still craving more options, explore my Creamy Italian Meatball Soup for a cozy dinner idea!
Frequently Asked Questions
- What can I substitute for raspberries? Any seasonal berries work well; blueberries and strawberries are great alternatives.
- Can I make this gluten-free? Yes, use gluten-free bread to accommodate dietary restrictions!
- How do I know when it’s done baking? The casserole should be golden brown on top and reach an internal temperature of 160°F.
- Is it okay to bake from frozen? Absolutely! Just allow for longer baking time, about 1 hour from frozen.
- Can I prepare this dish ahead of time? Yes, the best way is to prepare it the night before and refrigerate before baking.
Final Thoughts
There’s truly nothing like enjoying a warm slice of Raspberry Cheesecake French Toast Casserole with loved ones. It’s a delightful way to start your day and an impressive dish for gatherings. I love serving this with a fresh cup of coffee and watching everyone savor their first bites. Let me know how your own casserole turns out!
More Recipes You’ll Love
- Roasted Butternut Squash Kale Salad – a delightful balance of sweet and savory
- Honey Glazed Chicken – complements the sweetness of the casserole
- Creamy Italian Meatball Soup – offers a cozy, comforting flavor
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 units 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 cup 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 cup 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°F 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.