Breakfast (Print Version)
# Ingredients:
01 -
8 oz cream cheese, softened.
02 -
10 eggs.
03 -
2 cups raspberries.
04 -
12 cups cubed French bread.
05 -
1 tsp vanilla extract.
06 -
1/2 cup sugar (for egg mixture).
07 -
1/3 cup sugar (for cream cheese).
08 -
1 2/3 cups milk.
09 -
Powdered sugar (optional).
# Instructions:
01 -
Preheat your oven to 350°F and grease a 9×13 dish with cooking spray.
02 -
Cut the French bread into 1 1/2 inch cubes, placing about 8 cups in the bottom of the dish.
03 -
In a separate small bowl, mix the softened cream cheese with 1/3 cup of sugar until smooth.
04 -
Dollop the cream cheese mixture over the layer of bread cubes.
05 -
Scatter the raspberries over the cream cheese, then add the remaining bread cubes on top.
06 -
In a large bowl, whisk together the eggs, milk, 1/2 cup of sugar, and vanilla extract.
07 -
Pour this egg mixture over the entire bread layers, pressing down lightly to ensure the cubes soak up the mixture.
08 -
Cover the dish with a lid or plastic wrap and refrigerate it overnight.
09 -
When ready to bake, remove from the refrigerator and place it in the preheated oven.
10 -
Bake for 45-50 minutes until the casserole is golden brown and the internal temperature reaches 160°F.
11 -
Let the casserole rest for a few minutes before serving. Optionally, dust with powdered sugar and serve with syrup.
# Notes:
01 -
This is an overnight French toast casserole that combines the richness of cream cheese with the tartness of raspberries. It's perfect for breakfast or brunch gatherings.