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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!

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A piece of raspberry cheesecake french toast casserole on a plate that has been sprinkled with powdered sugar and is being drizzled with syrup.

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!

A close up of raspberry cheesecake french toast casserole in the dish sprinkled with powdered sugar.

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!

A slice of casserole on a plate.

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!

A piece of raspberry cheesecake french toast casserole on a fork.

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!

4.94 from 15 votes

Raspberry Cheesecake French Toast Casserole

Author: Kelsey
Prep Time 15 minutes
Cook Time 45 minutes
Overnight Refrigeration 1 day
Total Time 1 day 1 hour
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!


  • 12 cup cubed french bread (about 1 large loaf)
  • 2 cup raspberries fresh or frozen
  • 8 ounces cream cheese softened
  • 1/3 cup sugar
  • 10 eggs
  • 1 2/3 cups milk
  • 1/2 cup sugar
  • 1 teaspoon 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.


Calories: 348.6kcal | Carbohydrates: 44.34g | Protein: 12.15g | Fat: 13.91g | Saturated Fat: 6.72g | Polyunsaturated Fat: 1.56g | Monounsaturated Fat: 4.01g | Trans Fat: 0.28g | Cholesterol: 191.48mg | Sodium: 311.65mg | Fiber: 3.42g | Sugar: 20.75g | Calcium: 121.34mg | Iron: -1mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe added to the Weekend Potluck.

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Recipe Rating


  1. 5 stars
    Absolutely delicious…the tartness of the raspberries mixed along with the cream cheese definitely makes this a winning combination!
    I do wonder if you make this ahead of time and reheat it how it would turn out…any experience with this?

    1. 4 stars
      I used challah so not sure if that impacted the results but even after an hour in the oven and letting it set on the counter it was really mushy in the middle. I’ve added an extra 15 minutes and it’s still mushy. The cream cheese hasn’t set. I used regular cream cheese, whole milk and fresh raspberries.

  2. 5 stars
    Amazing! I used blackberries and raspberries and it was absolutely delicious! So easy! I’m glad to have found the first French toast bake I’ve liked!

    1. Awww I’m SO happy to hear that!!! It’s such a yummy treat – glad you enjoyed it!! ~Kelsey

  3. Patricia Boyd says:

    5 stars
    Please send me the raspberry French toast recipe. Thank you!

  4. Has anyone tried cutting this recipe in half? 8×8? Any changes on baking time?

  5. Cynthia Rigney says:

    5 stars
    This is the very best recipe I’ve ever tried. My husband absolutely loved it.

  6. 5 stars
    This has been a spectacular hit with everyone I’ve made it for. I use challah bread, which I can find in whole unsliced loaves. I first made it for Christmas morning and it will be on the table again for many Christmas mornings to come. I just made another two batches tonight – one for a hostess gift for an overnight stay, and the other will go into my freezer for my son’s upcoming visit.

  7. 5 stars
    Delicious!! Will definitely make again. We made this recipe the morning of, not the night before, and it turned out great!! Thanks for a delicious recipe!

  8. 5 stars
    Amazing!! Absolutely delicious. Made it the morning of, didn’t let it sit overnight, and it turned out great too!