Raspberry Cheesecake French Toast Casserole
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!
Ingredients
- 12 c cubed french bread (about 1 large loaf)
- 2 c raspberries fresh or frozen
- 8 oz cream cheese softened
- ⅓ c sugar
- 10 eggs
- 1 ⅔ c milk
- ½ c sugar
- 1 teaspoon vanilla
- powdered sugar optional
Instructions
- Use cooking spray to grease the bottom and sides of a 9x13 pan; set aside.
- Cut the bread into 1 ½ inch cubes until you have about 12 cups. Add about ⅔ of the bread cubes into the bottom of the dish.
- In a small bowl, combine the cream cheese and ⅓ 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, ½ 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.
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!