Easy Overnight Raspberry Cheesecake French Toast Casserole (Print version)
A make-ahead raspberry cheesecake French toast casserole with custardy bread, tangy cream cheese, and bright raspberry swirls.
# Ingredients:
For the casserole
01 -
Nonstick baking spray or softened butter, for the dish
02 -
1 lb (450 g) day-old brioche or French bread, cut into 1-inch cubes
03 -
8 oz (227 g) full-fat cream cheese, softened
04 -
1/3 cup (40 g) powdered sugar
05 -
1 teaspoon finely grated lemon zest
06 -
1/2 cup (160 g) raspberry preserves
07 -
2 cups (250 g) fresh or frozen raspberries
For the custard
08 -
8 large eggs
09 -
2 cups (480 ml) whole milk
10 -
1 cup (240 ml) heavy cream
11 -
1/2 cup (100 g) granulated sugar
12 -
1/4 cup (55 g) packed light brown sugar, plus 2 tablespoons for the top
13 -
2 teaspoons vanilla extract
14 -
1/2 teaspoon ground cinnamon
15 -
1/2 teaspoon fine salt
For serving
16 -
Powdered sugar, fresh raspberries, whipped cream, or maple syrup
# Instructions:
01 -
Grease a 9x13-inch baking dish. Spread half of the bread cubes evenly in the dish.
02 -
Beat the softened cream cheese, powdered sugar, lemon zest, and 1/2 teaspoon of the vanilla until smooth. Dollop half of it over the bread.
03 -
Spoon half of the raspberry preserves and half of the raspberries over the bread. Add the remaining bread, then repeat with the rest of the cream cheese filling, preserves, and raspberries.
04 -
In a large bowl, whisk the eggs until smooth. Whisk in the milk, cream, granulated sugar, brown sugar, remaining vanilla, cinnamon, and salt.
05 -
Pour the custard slowly over the bread. Press the bread down gently, cover tightly, and refrigerate for at least 8 hours or overnight.
06 -
Let the dish stand at room temperature for 20-30 minutes. Heat the oven to 350°F (175°C). Sprinkle the top with 2 tablespoons brown sugar, cover with foil, and bake for 30 minutes.
07 -
Uncover and bake for 25-30 minutes more, until the top is golden and the center is set. Rest 10 minutes, then serve warm with powdered sugar, raspberries, whipped cream, or maple syrup.
# Good to know:
01 -
Chill at least 8 hours for the best custardy texture.
02 -
Use day-old bread or dry fresh bread briefly in a low oven.
03 -
Let a cold glass or ceramic dish warm slightly before baking.