Raspberry Cheesecake French Toast Casserole
This Raspberry Cheesecake French Toast Casserole is the perfect indulgent brunch treat. After making it countless times, I’ve discovered the trick to a perfectly creamy, tangy center and crispy edges. The warm, gooey raspberries and cream cheese filling will make your kitchen smell like a cozy bakery. Try it with my Peaches and Cream Crumble Bars for a perfect summer brunch. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Peaches and Cream Crumble Bars and Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes.
Why This Raspberry Cheesecake French Toast Casserole Is Pure Comfort
- Creamy, tangy cheesecake filling
- Crispy, golden French toast crust
- Warm, gooey raspberry filling
- Easy to make ahead
What You'll Need for Raspberry Cheesecake French Toast Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Bread
- Cream cheese
- Milk
- Eggs
- Raspberries
- Sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
- Powdered sugar (for dusting)
- Optional: Whipped cream
- Optional: Fresh raspberries
- Optional: Maple syrup
📝 Ingredient Notes
- Bread: Use day-old bread for best results.
🛒 Tools & Equipment I Recommend
- High-quality non-stick skillet — Ensures even cooking and prevents sticking. → See on Amazon
- Baking dish — A 9×13 inch dish is perfect for this casserole. → See on Amazon
How to Make Raspberry Cheesecake French Toast Casserole
- Prepare the bread: Tear bread into bite-sized pieces and place in a large bowl.
- Make the custard: In another bowl, whisk together milk, eggs, sugar, cinnamon, and nutmeg. Pour over bread and let soak for 30 minutes.
- Add the cheesecake filling: In a separate bowl, mix cream cheese, sugar, and vanilla until smooth. Fold into the bread mixture. Gently stir in raspberries.
- Bake: Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13 inch baking dish. Bake for 45-50 minutes or until golden and set.
Cook's Tips for Perfect Raspberry Cheesecake French Toast Casserole
- Common mistake and fix: Don't overmix the batter. This can lead to a tough, dense casserole. Gently fold the ingredients together.
- Pro tip: For a crispy top, place the dish under the broiler for 2-3 minutes after baking. Watch closely to prevent burning.
- Pro tip: Make ahead: Prepare the casserole the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking.
Storing & Reheating Raspberry Cheesecake French Toast Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Yes, prepare the night before and refrigerate. Let sit at room temperature for 30 minutes before baking.
Freezing Raspberry Cheesecake French Toast Casserole
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. This can make the casserole soggy, so I prefer the oven method.
Recipe Notes
- Chef tip: For a lighter version, use whole milk instead of heavy cream.
- Best substitution: Substitute the raspberries with blueberries or strawberries for a different flavor twist.
- Make-ahead: Prepare the night before and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking.
- Scaling: This recipe can be halved or doubled depending on your serving needs.
- Troubleshooting: If the casserole is browning too quickly, tent the pan with aluminum foil.
Want to level up this recipe?
High-quality raspberries — Frozen raspberries work well and are often cheaper. Plus, they're picked at peak ripeness. → Check price on Amazon
Raspberry Cheesecake French Toast Casserole
Ingredients
Main Ingredients
- Bread
- Cream cheese
- Milk
- Eggs
- Raspberries
- Sugar
- Vanilla extract
Seasonings
- Cinnamon
- Nutmeg
- Salt
- Powdered sugar (for dusting)
Optional Toppings
- Whipped cream
- Fresh raspberries
- Maple syrup
Instructions
- Prepare the bread: Tear bread into bite-sized pieces and place in a large bowl.
- Make the custard: In another bowl, whisk together milk, eggs, sugar, cinnamon, and nutmeg. Pour over bread and let soak for 30 minutes.
- Add the cheesecake filling: In a separate bowl, mix cream cheese, sugar, and vanilla until smooth. Fold into the bread mixture. Gently stir in raspberries.
- Bake: Preheat oven to 375°F (190°C). Transfer mixture to a greased 9×13 inch baking dish. Bake for 45-50 minutes or until golden and set.
Notes
- Chef tip: For a lighter version, use whole milk instead of heavy cream.
- Best substitution: Substitute the raspberries with blueberries or strawberries for a different flavor twist.
- Make-ahead: Prepare the night before and refrigerate. In the morning, let it sit at room temperature for 30 minutes before baking.
- Scaling: This recipe can be halved or doubled depending on your serving needs.
- Troubleshooting: If the casserole is browning too quickly, tent the pan with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. This can make the casserole soggy, so I prefer the oven method.
- Make ahead: Yes, prepare the night before and refrigerate. Let sit at room temperature for 30 minutes before baking.
Nutrition Per Serving
- Calories: 450
- Protein: 15g
- Fat: 20g
- Carbs: 55g
- Fiber: 3g
- Sugar: 28g
- Sodium: 600mg
- Cholesterol: 200mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Raspberry Cheesecake French Toast Casserole FAQs
Yes, prepare the night before, refrigerate, and let sit at room temperature for 30 minutes before baking.
Overcooking can lead to a dry casserole. Check it at the 45-minute mark and use a toothpick to test for doneness.
Yes, frozen raspberries work well and are often cheaper. Plus, they're picked at peak ripeness.
No, this recipe is not suitable for the air fryer. It requires oven baking for even cooking.
Try it with my Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes for a complete meal.
A Warm Final Note
I can’t wait for you to try Raspberry Cheesecake French Toast Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
