Instructions
Step 1: Cream Cheese Mixture
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
- Gently fold in raspberries.
Step 2: Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Layer half the bread, dollops of cream cheese mixture, then remaining bread.
Step 3: Egg Mixture
- Whisk eggs, milk, cream, maple syrup, and cinnamon in a large bowl.
- Pour over bread, ensuring it’s soaked. Gently press down.
Step 4: Chill
- Cover and refrigerate for at least 2 hours, or overnight.
Step 5: Bake
- Preheat oven to 350°F (175°C). Let casserole sit at room temperature while preheating.
- Bake uncovered for 45-50 minutes, or until golden brown and set.
Step 6: Garnish & Serve
- Cool for 10 minutes. Dust with powdered sugar, add almonds (optional), and garnish with raspberries.
Tips & Notes
- Use sturdy bread like brioche or challah.
- Make ahead! Assemble the night before.
- Soften cream cheese for easy mixing.
Variations
- Berry Mix: Use blueberries, blackberries, or a mix.
- Lemon Flavor: Add 1 tablespoon lemon zest to the cream cheese.
- Chocolate Twist: Add 1/2 cup chocolate chips before custard.
FAQs
Can I use frozen raspberries?
Yes, thaw and drain well.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat as needed.
Can I make this dairy-free?
Use coconut or almond milk and dairy-free cream cheese.
Enjoy this delicious and decadent breakfast treat!
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