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This raspberry cheesecake french toast casserole transforms ordinary breakfast into a delightful brunch worthy experience. The combination of crusty bread, creamy cheese pockets, and tangy raspberries creates a perfect balance of flavors and textures that will make any morning special.
I first made this casserole for a family Christmas breakfast, and it has since become our requested special occasion breakfast. The way the cream cheese pockets melt into little treasures throughout the casserole makes everyone feel like they got the best serving.
Ingredients
- French bread: 12 cups cubed provides the perfect structure and absorbs the custard beautifully. Look for a loaf with a good crust for textural contrast.
- Raspberries: 2 cups fresh or frozen add tartness that balances the sweetness. No need to thaw if using frozen.
- Cream cheese: 8 ounces creates pockets of cheesecake like richness. Allow to soften completely for easiest mixing.
- Sugar: Divided between layers ensures balanced sweetness throughout.
- Eggs: 10 total form the custard base that transforms the bread into a luscious texture.
- Milk: 1 2/3 cups works with the eggs to create the perfect soak. Whole milk provides the richest results.
- Vanilla extract: Enhances all the flavors and adds warmth to the dish.
- Powdered sugar: Optional but adds a beautiful finish and touch of extra sweetness.
Step-by-Step Instructions
- Prepare the Baking Dish:
- Thoroughly coat a 9x13 baking dish with cooking spray, ensuring corners and sides are well greased to prevent sticking. This step is crucial for clean serving later.
- Create the Base Layer:
- Add about two thirds of your bread cubes to form an even foundation in the prepared dish. The cubes should fit snugly but not be compressed too tightly, allowing space for the custard to flow between pieces.
- Prepare Cream Cheese Mixture:
- Combine softened cream cheese with 1/3 cup sugar until completely smooth and free of lumps. Take your time with this step since room temperature cream cheese will mix much more easily than cold.
- Layer the Fillings:
- Dollop the cream cheese mixture evenly across the bread layer without spreading. These dollops will create delightful pockets of creamy richness throughout the finished casserole. Next, distribute the raspberries evenly, then top with remaining bread cubes to create a complete structure.
- Mix the Custard:
- In a large bowl, thoroughly whisk the eggs until consistent, then incorporate milk, remaining sugar, and vanilla until fully combined. The custard should be smoothly blended with no streaks of egg remaining.
- Soak the Casserole:
- Pour custard mixture evenly over the bread layers, then gently press down to help absorption. Every bread cube should have contact with the liquid. Cover the dish and refrigerate overnight, allowing the bread to fully absorb the custard.
- Bake to Perfection:
- Bake uncovered at 350°F for 45 to 50 minutes until the top develops a beautiful golden brown color and the center reaches 160°F. The casserole should have a slight jiggle in the center but not appear wet or undercooked.
- Finish and Serve:
- Allow the casserole to rest briefly before serving. This resting period helps the custard set for cleaner slices. Dust with powdered sugar for an elegant presentation and serve with warm maple syrup.
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This casserole always reminds me of my grandmother who loved both cheesecake and french toast but could never decide between them for special breakfasts. The first time I served her this combination, her eyes lit up with pure joy. Now whenever raspberries are in season, I make this in her honor.
Make It Your Own
This french toast casserole welcomes customization based on your preferences or what you have available. Blueberries, strawberries, or blackberries can substitute for raspberries with equally delicious results. For a more indulgent version, try adding white chocolate chips or a streusel topping before baking.
Storage and Reheating
The casserole keeps beautifully in the refrigerator for up to 3 days. Cover leftovers tightly with plastic wrap or transfer to airtight containers. Reheat individual portions in the microwave for 60 to 90 seconds, or place larger portions in a 300°F oven covered with foil until warmed through, about 15 minutes.
Serving Suggestions
While this casserole is a complete dish on its own, pairing it with sides creates a memorable brunch experience. Serve alongside crispy bacon or breakfast sausage for a savory contrast. A fruit salad with citrus elements complements the sweetness, and coffee or mimosas complete the presentation.
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Frequently Asked Questions
- → Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well in this casserole. Simply add them as is without thawing to avoid excess moisture.
- → Can I prepare this without the overnight refrigeration?
Overnight refrigeration ensures the bread absorbs the custard mixture completely. If short on time, allow at least 2 hours of soaking.
- → What type of bread works best?
French bread is recommended for its texture, but other dense breads like brioche or challah can also work well.
- → How do I know if the casserole is fully cooked?
The casserole is ready when the top is golden brown, and the internal temperature reaches 160°F. Use a thermometer for accuracy.
- → Can I make this dairy-free?
Yes, substitute cream cheese with a plant-based alternative and use non-dairy milk like almond or oat milk.