Instructions
Step 1: Prepare the Cream Cheese Mixture
- In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Gently fold in the fresh raspberries.
Step 2: Assemble the Casserole
- Grease a 9×13-inch baking dish.
- Place half the bread cubes in the dish. Spoon dollops of the cream cheese mixture over the bread, then top with the remaining bread cubes, spreading evenly.
Step 3: Make the Egg Mixture
- In a large bowl, whisk together the eggs, milk, heavy cream, maple syrup, and cinnamon until combined.
- Pour over the bread and cream cheese layers, ensuring all bread is soaked. Gently press down to help absorb the custard.
Step 4: Chill the Casserole
- Cover and refrigerate for at least 2 hours, or overnight.
Step 5: Bake
- Preheat oven to 350°F (175°C). Let the casserole sit at room temperature while the oven preheats.
- Bake uncovered for 45-50 minutes, or until golden brown and set.
Step 6: Garnish and Serve
- Cool for 10 minutes before serving. Dust with powdered sugar, sprinkle with almonds (optional), and garnish with fresh raspberries.
Tips & Notes
- Use sturdy bread like brioche or challah.
- Make ahead: Assemble the night before!
- Soften your cream cheese for easy mixing.
Variations
- Berry Mix: Substitute with blueberries, blackberries, or a mix.
- Lemon Twist: Add 1 tablespoon lemon zest to the cream cheese mixture.
- Chocolate Variation: Sprinkle 1/2 cup chocolate chips over the bread before adding the custard.
FAQs
Can I use frozen raspberries?
Yes, thaw and drain well.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat as needed.
Can I make this dairy-free?
Yes! Use coconut or almond milk and dairy-free cream cheese.
Enjoy this delicious Raspberry Cheesecake French Toast Casserole!
ADVERTISEMENT
