If you’re not making Overnight Raspberry Cheesecake French Toast Casserole for for breakfast or brunch this weekend… you’re missing out! Serves a crowd, tastes incredible, and can be made in advance; just cover the baking dish and refrigerate overnight.
Raspberry French Toast Casserole
Got brunch plans this weekend? No? Well, now you do! Because this stunning French toast casserole is here and just waiting to be welcomed into your life!
Loaded with brown sugar, vanilla, cream cheese, and swirls of raspberry jam, this brunch recipe packs serious flavor. It’s chill enough for a casual weekend breakfast but extra enough for those special occasions like Christmas morning or New Year’s Day! Which is why it’s the perfect Christmas in July recipe!
What You’ll Need:
- Nonstick Cooking Spray: This will help every bit of your yummy French toast come out of the pan. A nonstick baking spray will work, too. Or simply grease the pan well with butter.
- Bread: I love using a crusty sourdough loaf, but crusty French bread will also work great here. You’ll want to cut whatever loaf you choose into 1-inch bread cubes.
- Raspberry Preserves: Bonne Maman is my favorite! Not sponsored, just the truth. Not a raspberry fan? Sub blueberry, blackberry, or strawberry preserves.
- Cream Cheese: Use full-fat (this is not the place to try and cut back on saturated fat lol) and be sure it’s the block cream cheese.
- Milk: Whole milk or full-fat milk (usually has the red cap) works best here. I don’t recommend using a plant based milk or low-fat milk.
- Heavy Cream: Adds a little bit of richness to the bread mixture. Do not skip!
- Eggs: You’ll use whole eggs as well as egg yolks. This egg mixture will make the French toast soft and
- Vanilla Extract: Use real pure vanilla, not imitation or artificial vanilla!
- Brown Sugar: Light brown sugar is my preference, but in a pinch, dark brown sugar will work!
- Maple syrup: In my opinion, this is a great time to bust out the good stuff! Skip the fake pancake syrup that’s often not even real syrup.
- Whipped Cream: Optional, but oh so delicious! You can make your own by whipping some heavy cream and confectioners’ sugar together until medium-stuff peaks form, or use store-bought.
- Raspberries: Fresh raspberries are a great garnish! But if you use a different flavored preserves, feel free to garnish with that berry instead. Example, if you use blueberry preserves, garnish with fresh blueberries.
- Confectioner’s Sugar: For dusting! This is optional, but definitely makes for a pretty presentation and sweetens things up.
Let’s Make French Toast!
- You’ll need a 9×13-inch baking dish! Be sure to coat it well with the nonstick cooking spray so you can easily get your French toast casserole out of the pan.
- Divide your bread cubes in half and plop half of them in the baking dish. Dollop HALF of the preserves on top, then dot with HALF of the cream cheese filling cubes. Top with the the rest of the bread.
- In a large bowl whisk the milk, cream, eggs, yolks, vanilla, and HALF of the brown sugar. Pour this over the bread, then add the rest of the preserves and cream cheese.
- Sprinkle with the remaining brown sugar, cover tightly with aluminum foil or plastic wrap and refrigerate for at least 8 hours or overnight! I suggest just using foil because that’s what you’ll use to bake it covered.
- When ready to bake, preheat the oven to 350 degrees. Remove the french toast casserole from the fridge, let it come to room temp, then bake!
- Be sure to bake it covered for 30 minutes, then uncover and continue baking for another 30 to 35 minutes. You’ll know it’s ready when it’s golden brown and firm in the center.
- Serve warm, with plenty of fresh raspberries, whipped cream, and maple syrup! And some good strong coffee doesn’t hurt.
More French Toast Recipes:
- Overnight Pecan Pie French Toast
- Strawberries and Cream French Toast
- Easy Bananas Foster French Toast
- Brioche French Toast with Blueberry Compote
- Best Easy Homemade French Toast
Overnight Raspberry Cheesecake French Toast
- nonstick cooking spray
- 1 large loaf crusty sour dough or French bread cut into 1/2-inch cubes, divided
- 1 and 1/2 cups (510 g) raspberry preserves divided
- 1 8 ounce (227 g) package full-fat cream cheese cut into 1/2-inch cubes, divided
- 1 cup (227 ml) whole milk aka full-fat
- 3/4 cup (170 ml) heavy cream
- 6 large eggs
- 3 large egg yolks
- 2 Tablespoons (28 ml) vanilla extract
- 1 cup (213 g) light brown sugar packed, divided
- maple syrup for serving
- whipped cream for serving
- fresh raspberries for serving
- confectioners' sugar for dusting, optional
- Lightly grease a 9x13-inch baking dish with nonstick spray.
- Place half of the bread cubes into the prepared baking dish. Dollop half off the raspberry preserves on top of the bread, then dot with half of the cream cheese cubes. Top with the remaining bread cubes. Set aside.
- In a large bowl combine the milk, cream, eggs, yolks, vanilla, and half of the brown sugar (106 g) and beat until well combined.
- Pour the liquid mixture over the bread. Then dollop the remaining raspberry preserves and dot the remaining cream cheese on top of the bread. Sprinkle the top evenly with the remaining brown sugar (107 g). Cover tightly with aluminum foil and refrigerate for at least 8 hours, or overnight.
- When ready to bake, preheat the oven to 350 degrees (F). Remove the casserole from the fridge and let it come to room temperature for 15 (to 30) minutes.
- Place in the oven and bake - covered - for 30 minutes. Then carefully uncover and continue baking for another 30 to 35 minutes, or until golden brown and firm in the center.
- Serve warm! This is where you can dust with confectioners' sugar, add fresh raspberries, whipped cream, and/ or maple syrup!
Looks AMAZING! I am lactose intolerant, what do you suggest instead of the cream cheese?
You can find lactose free cream cheese and milk
This looks so delicious
Ashley Manila says
Thank you! One of my all-time favorites!
Looks so good, hoping to make this for when my mom and aunt are in town! Do you think it’s possible to leave this in the fridge for two nights?
Ashley Manila says
Hi Marit. I haven’t tried leaving this in the fridge longer than 24 hours, so I cannot say for sure. My worry would be the bread would become super soggy from sitting in the liquid so long. But if you try, let me know!
Linda Justin says
Could croissants be used instead of bread? Thanks