This overnight french toast casserole has tart raspberries and a smooth cream cheese filling in each bite. The crispy top and custard-like bottom will have you going back for seconds….and thirds!Jump to Recipe
Some days, a bowl of cereal just ain’t gonna cut it. Now don’t get me wrong, I love a good bowl of cereal, but on special occasions and holidays, I’d prefer to kick the day off with something a little more special.
Growing up, my mom would always have the most delicious breakfast ready on Christmas morning. Whether it was a meaty egg bake, a fruit-filled braid or cinnamon rolls, it was something that was saved for special occasions.
My favorite breakfast to wake up to was those fruit-filled braids – raspberry in particular. They had the light and crispy puff pastry, the tart berry filling and a line of cream cheese down the center. This is exactly what inspired me to create a recipe for Raspberry Cheesecake French Toast Casserole!
What kind of bread works best for an overnight french toast casserole?
If you have tons of options at your grocery store or local bakery, I’d recommend either brioche or challah bread. If the options are more limited (which is typically my case!), a French bread will work great, too! No matter which kind you decide on, make sure to get an unsliced loaf so you can make nice large cubes for the casserole.
Brioche would be my first choice. It’s sturdy, so it’ll hold its shape when soaking overnight. Brioche is a little more rich in flavor (due to extra butter and eggs in the dough) than your average white bread, making it extra special and so delicious.
Challah has some of the same qualities as brioche. It’s sturdy and has similar flavor. You’ll know it’s a challah bread by its signature shiny and braided look.
French bread is also a good option. It tends to be a chewier bread, but there’s plenty of time for the egg mixture to soften it up in this overnight egg bake!
What other kinds of fruit can I put in this casserole?
I love the combination of tart raspberries and cream cheese – yum!!! However, it’s also super delicious with blueberries, blackberries or even a mixture of all different kinds of berries!
If you’re looking for a super decadent breakfast casserole, swap out the 2 cups for berries out for 1 cup of chocolate chips! Mmmmm!
Can I use frozen berries for the french toast casserole?
You bet!! You can use either fresh or frozen berries. If you do choose to use frozen berries, just make sure they don’t have much ice on them (as it’ll melt into the egg mixture and not cook up as nicely).
If they do have some ice crystals on them, put the berries into a strainer and run some water over them. Then, let the excess water drain for a few minutes and add into the recipe!
Some other breakfast recipes you might like…
These Hawaiian Breakfast Roll Sliders are one of my favorites. They’re hearty, cheesy and seem to be the perfect way to get the day started!
If you’re looking for a breakfast that’s sweet and delicious, yet on the healthy end of the spectrum, my Chocolate Peanut Butter Baked Oatmeal is just what you need!
And this Asparagus Bacon Quiche makes for a gorgeous savory breakfast or brunch item when you’ve got friends and family over!
Raspberry Cheesecake French Toast Casserole
- 12 c cubed french bread (about 1 large loaf)
- 2 c raspberries fresh or frozen
- 8 oz cream cheese softened
- 1/3 c sugar
- 10 eggs
- 1 2/3 c milk
- 1/2 c sugar
- 1 tsp vanilla
- powdered sugar optional
- Use cooking spray to grease the bottom and sides of a 9×13 pan; set aside.
- Cut the bread into 1 1/2 inch cubes until you have about 12 cups. Add about 2/3 of the bread cubes into the bottom of the dish.
- In a small bowl, combine the cream cheese and 1/3 c sugar and stir until smooth.
- Spoon the cream cheese mixture over the first layer of bread cubes. No need to spread it out – keeping it in dollops will be perfect!
- Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.
- In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 c sugar and vanilla.
- Pour the egg mixture into the pan. Press the bread cubes down to help each cube soak up some of the liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight.
- In the morning (or when you're ready to bake it), preheat the oven to 350°F.
- Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.
- Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.
Recipe added to the Weekend Potluck.