This Raspberry Cheesecake French Toast Casserole is the ultimate breakfast indulgence. It combines the rich creaminess of cheesecake, the burst of fresh raspberries, and the buttery, warm French toast all in one casserole dish. Perfect for brunch, special occasions, or when I simply crave something decadent, this dish never disappoints.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 slices of thick bread (such as brioche or challah)
1 cup cream cheese, softened
1/2 cup Greek yogurt or sour cream
1/4 cup maple syrup
2 teaspoons vanilla extract
3/4 cup milk (any kind)
2 large eggs
1 cup fresh raspberries
1 tablespoon butter, melted
1/4 cup powdered sugar
1/4 cup graham cracker crumbs (optional)
Directions
Preheat the oven to 350°F (175°C).
Grease a 9×9-inch baking dish with butter or non-stick spray.
Cut the bread slices into cubes and layer them in the prepared dish.
In a medium bowl, mix together the cream cheese, Greek yogurt (or sour cream), maple syrup, vanilla extract, and milk until smooth.
In a separate bowl, whisk the eggs until frothy, then stir them into the cream cheese mixture.
Pour the cream cheese mixture evenly over the cubed bread, ensuring that the bread is fully coated.
Gently press down on the bread to help it soak up the mixture. Sprinkle fresh raspberries over the top.
Drizzle the melted butter on top and, if using, sprinkle with graham cracker crumbs.
Bake for 40-45 minutes, or until the casserole is golden brown and set in the center.
Let the casserole cool slightly before dusting with powdered sugar and serving.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Storage/Reheating
To store leftovers, I let the casserole cool completely and then cover it tightly with plastic wrap or foil. It can be kept in the refrigerator for up to 3 days. To reheat, I simply place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through. Alternatively, I can microwave individual servings for 1-2 minutes.
FAQs
Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the point where it’s ready to bake. Simply cover it and refrigerate it overnight. The next morning, just pop it in the oven and bake as usual.
Can I use frozen raspberries?
Frozen raspberries can work in this recipe, but I prefer fresh raspberries for their bright flavor and texture. If using frozen, I recommend adding them right before baking to prevent them from releasing too much moisture.
Can I use a different type of bread?
Absolutely! Brioche or challah are ideal for this dish, but any type of thick, sturdy bread will work. Try using French bread, sourdough, or even a cinnamon swirl loaf for an added twist.
Is this casserole gluten-free?
This recipe is not gluten-free as it contains regular bread. However, you can easily swap the bread for a gluten-free variety to make it gluten-free friendly.
Can I add other fruits to the casserole?
Definitely! While raspberries are delicious, you can add other berries like blueberries or strawberries, or even tropical fruits like mango for a different flavor profile. Just make sure the fruit is evenly distributed throughout the casserole.
Conclusion
This Raspberry Cheesecake French Toast Casserole is my go-to when I want a dish that’s both indulgent and comforting. It combines all the best elements of a sweet breakfast or brunch—creamy cheesecake, tangy fresh raspberries, and buttery French toast, all baked to golden perfection. Whether I’m preparing it for a special occasion or simply craving a treat, it’s always a crowd-pleaser that’s easy to prepare and even easier to enjoy.
Recipe:
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Raspberry Cheesecake French Toast Casserole
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This Raspberry Cheesecake French Toast Casserole is a decadent breakfast dish combining creamy cheesecake, sweet French toast, and juicy raspberries. Perfect for brunch or special occasions.
Ingredients
6 slices of thick bread (such as brioche or challah)
1 cup cream cheese, softened
1/2 cup Greek yogurt or sour cream
1/4 cup maple syrup
2 teaspoons vanilla extract
3/4 cup milk (any kind)
2 large eggs
1 cup fresh raspberries
1 tablespoon butter, melted
1/4 cup powdered sugar
1/4 cup graham cracker crumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×9-inch baking dish with butter or non-stick spray.
- Cut the bread slices into cubes and layer them in the prepared dish.
- In a medium bowl, mix together the cream cheese, Greek yogurt (or sour cream), maple syrup, vanilla extract, and milk until smooth.
- In a separate bowl, whisk the eggs until frothy, then stir them into the cream cheese mixture.
- Pour the cream cheese mixture evenly over the cubed bread, ensuring that the bread is fully coated.
- Gently press down on the bread to help it soak up the mixture. Sprinkle fresh raspberries over the top.
- Drizzle the melted butter on top and, if using, sprinkle with graham cracker crumbs.
- Bake for 40-45 minutes, or until the casserole is golden brown and set in the center.
- Let the casserole cool slightly before dusting with powdered sugar and serving.
Notes
Can be made ahead and refrigerated overnight before baking.
Frozen raspberries can be used, but fresh is preferred.
Can substitute other fruits or types of bread.
To store, cover and refrigerate for up to 3 days.
Reheat in oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
