Raspberry Cheesecake French Toast Casserole
A cozy baked brunch casserole with creamy cheesecake filling, tart raspberries, and soft custardy bread baked until golden.
Equipment
- 9x13 baking dish
- Mixing bowls
- Whisk
- Spoon
- Oven
Ingredients
- 1 large loaf brioche or challah bread cut into cubes
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups raspberries fresh or frozen
- 8 large eggs
- 2 cups whole milk
- 1/4 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons melted butter plus more for the dish
- powdered sugar or maple syrup for serving
Instructions
- Preheat the oven to 350 F and grease a 9x13 baking dish with butter.
- Spread half the bread cubes in the dish, then beat the cream cheese, sugar, and vanilla until smooth.
- Spoon the cheesecake mixture over the bread, scatter the raspberries, then add the remaining bread cubes and press gently.
- Whisk the eggs, milk, cream, cinnamon, salt, and melted butter, then pour evenly over the casserole.
- Let the casserole rest for 10 minutes so the custard soaks in, then bake until golden and set in the center.
- Cool slightly, dust with powdered sugar, and serve warm with maple syrup if desired.
Notes
- Use day-old brioche or challah for the best texture.
- Frozen raspberries can be used straight from the freezer.
- Assemble the casserole ahead and refrigerate overnight for easier baking.