Raspberry Cheesecake Toast Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 cups cubed french bread (about 1 large loaf)
02 -
2 cups raspberries, fresh or frozen
03 -
8 ounces cream cheese, softened
04 -
1/3 cup sugar
05 -
10 eggs
06 -
1 2/3 cups milk
07 -
1/2 cup sugar
08 -
1 teaspoon vanilla
09 -
Powdered sugar (optional)
# Instructions:
01 -
Use cooking spray to grease the bottom and sides of a 9x13 pan; set aside.
02 -
Cut the bread into 1.5-inch cubes until you have about 12 cups. Add about 2/3 of the bread cubes into the bottom of the dish.
03 -
In a small bowl, combine the cream cheese and 1/3 cup sugar and stir until smooth.
04 -
Spoon the cream cheese mixture over the first layer of bread cubes in dollops. Sprinkle the raspberries over the mixture, followed by the remaining bread cubes. Set aside.
05 -
In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 cup sugar, and vanilla.
06 -
Pour the egg mixture over the bread and press the bread cubes down to ensure each cube absorbs liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight.
07 -
Preheat the oven to 350°F (175°C).
08 -
Bake the casserole uncovered for 45-50 minutes until the internal temperature reaches 160°F (71°C) and the top is golden brown.
09 -
Remove from the oven and let it rest for a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.
# Notes:
01 -
Refrigerate the casserole overnight to allow the bread to properly absorb the custard mixture.