If you're not making Overnight Raspberry Cheesecake French Toast Casserole 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.
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!
Keyword French toast, french toast casserole, raspberry french toast, rapsberry
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