Description
This Raspberry Cheesecake French Toast Casserole is a delightful breakfast or brunch dish featuring layers of French bread soaked in a creamy egg and milk mixture, dotted with rich cream cheese and sweet raspberry preserves. Baked until golden and set, it’s a perfect make-ahead dish that combines the flavors of cheesecake and French toast in every bite.
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 thoroughly with butter or non-stick spray to prevent sticking. Add half of the cubed French bread, evenly spreading it across the dish.
- Mix cream cheese filling: In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix until smooth and creamy, ensuring there are no lumps.
- Layer cream cheese and preserves: Spoon dollops of the cream cheese mixture over the bread cubes in the dish, then add dollops of raspberry preserves on top. If using, sprinkle fresh raspberries evenly over the layers.
- Add remaining bread cubes: Top the mixture with the remaining cubed bread, gently pressing down to compact the layers slightly for better soaking.
- Prepare custard mixture: In a large bowl, whisk together the eggs, whole milk, and heavy cream until fully combined and smooth. Pour this custard evenly over the entire casserole, ensuring all the bread cubes are well soaked.
- Chill the casserole: Cover the baking dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This allows the bread to absorb the custard thoroughly for a custardy texture.
- Preheat oven and rest casserole: Remove the casserole from the fridge and let it sit at room temperature for 20 to 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) to ensure even baking.
- Bake the casserole: Place the uncovered casserole in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center has set firmly.
- Cool and garnish: Allow the casserole to cool slightly before dusting with powdered sugar. Slice and serve warm for a delicious breakfast treat.
Notes
- For best results, use a sturdy French bread or baguette to hold up during soaking and baking.
- Refrigerate overnight to enhance flavor and texture.
- Optional fresh raspberries add brightness and texture but can be omitted.
- This casserole can be prepared a day ahead and baked just before serving.
- Store leftovers covered in the refrigerator and reheat gently before serving.
