Description
A delicious and indulgent Raspberry Cheesecake French Toast Casserole that combines the flavors of cheesecake and French toast, perfect for breakfast or brunch.
Ingredients
Scale
- 8 slices of thick bread (such as challah or brioche)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup milk
- 1 cup fresh raspberries (or frozen, thawed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cut the bread into cubes and place half of the cubes in the bottom of the prepared baking dish.
- In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture over the bread cubes in the baking dish, then sprinkle the fresh raspberries on top.
- Add the remaining bread cubes over the raspberry layer.
- In another bowl, whisk together the eggs, milk, cinnamon, and salt until well combined. Pour this mixture evenly over the bread layers in the baking dish.
- Press down gently on the bread to ensure it absorbs the egg mixture. Let it sit for 10-15 minutes to soak.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
- Allow to cool for a few minutes before dusting with powdered sugar, if desired. Serve warm.
Notes
- For a richer flavor, add a tablespoon of lemon zest to the cream cheese mixture.
- Substitute the raspberries with blueberries or strawberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg