Go Back

Raspberry Cheesecake French Toast Casserole

A delightful blend of creamy cheesecake and tart raspberries, baked into fluffy brioche bread for an unforgettable breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf brioche bread, cut into cubes
  • 8 oz cream cheese, softened
  • 1 cup raspberries (fresh or frozen)
  • 4 large eggs
  • 2 cups milk Use almond milk for a dairy-free option.
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Powdered sugar (for serving)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cut the brioche into cubes and set aside.
  3. In a bowl, combine the softened cream cheese, sugar, and vanilla extract. Whisk until smooth and creamy.
  4. Gently fold in the raspberries into the cream cheese mixture.
  5. In another bowl, whisk the eggs and milk together, adding cinnamon.
Baking
  1. In a greased 9×13 inch baking dish, layer half of the cubed brioche, followed by half of the cream cheese mixture.
  2. Cover with the remaining bread cubes and pour the egg mixture over the top.
  3. Press down gently to ensure everything is mingling nicely.
  4. Cover with foil and bake for 30 minutes.
  5. Remove the foil and bake for another 15-20 minutes or until the top is golden and slightly crisp.
Serving
  1. Let it cool slightly before sprinkling with powdered sugar and serve.

Notes

Allow your casserole to soak for at least 30 minutes before baking for perfect flavor absorption. Store leftovers in the fridge for 3-4 days.