Raspberry Cheesecake French Toast Casserole
Buttery brioche soaks in vanilla custard, layered with tangy cheesecake and juicy raspberries. A bake-ahead French toast casserole that’s perfect for weekends or holidays.
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Servings:
Ingredients
For the Casserole
- 10 cup brioche or challah, cut into 1-inch cubes day-old is best
- 2.25 cup raspberries fresh or frozen; do not thaw
- 1 tbsp cornstarch tossed with raspberries
- 1 tbsp lemon juice
- 1 tbsp unsalted butter for greasing the pan
Cheesecake Layer
- 12 oz cream cheese, softened
- 0.33 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest optional but brightens flavor
Custard
- 6 large eggs
- 1.5 cup whole milk
- 1 cup half-and-half
- 0.5 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 0.25 tsp kosher salt
Streusel Topping (optional)
- 0.5 cup all-purpose flour
- 0.5 cup light brown sugar, packed
- 0.5 tsp ground cinnamon
- 4 tbsp cold unsalted butter, diced
To Serve
- 0.25 cup powdered sugar for dusting
- 0.5 cup maple syrup for drizzling
Instructions
Preparation Steps
- Heat oven to 350°F and butter a 9x13-inch baking dish.
- Combine raspberries with cornstarch and lemon juice; gently toss and set aside.
- Beat cream cheese, sugar, vanilla, and lemon zest until smooth and spreadable.
- Whisk eggs, milk, half-and-half, sugar, vanilla, cinnamon, and salt until blended.
- Make streusel: mix flour, brown sugar, and cinnamon; cut in butter until sandy clumps form. Chill.
Assemble the Casserole
- Spread half the bread cubes in the dish.
- Dot half the cream cheese mixture over the bread in small spoonfuls.
- Scatter half the raspberries evenly over the layer.
- Repeat with remaining bread, cream cheese dollops, and raspberries.
- Pour custard slowly over the casserole. Press gently so the bread soaks it up.
Bake
- Cover with foil and rest 20–30 minutes, or refrigerate up to overnight to hydrate the bread.
- Bake covered for 25 minutes. Uncover, sprinkle streusel, and bake 18–22 minutes until set and golden.
- Cool 10 minutes. Dust with powdered sugar and serve warm with maple syrup.
Notes
Variation: Swap in mixed berries or fold a handful of white chocolate chips into the cream cheese for a sweeter twist. For a nutty crunch, sprinkle sliced almonds with the streusel.
Make-ahead: Assemble, cover, and refrigerate overnight; bake straight from the fridge, adding a few extra minutes if needed. Store leftovers covered in the fridge up to 3 days; reheat at 325°F until warm or microwave briefly.
This recipe is an original creation inspired by classic Raspberry Cheesecake French Toast Casserole flavors. All ingredient ratios and instructions are independently developed.