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
