Overnight Raspberry Cheesecake French Toast

Name: Overnight Raspberry Cheesecake French Toast
Prep time: 30 min
Cook time: 1 h
Total time: 9 h 30 min
Yield: 8 servings
Ingredients: nonstick cooking spray; 1 large loaf crusty sour dough or French bread; 1 and 1/2 cups (510 g) raspberry preserves; 1 8 ounce (227 g) package full-fat cream cheese; 1 cup (227 ml) whole milk; 3/4 cup (170 ml) heavy cream; 6 large eggs; 3 large egg yolks; 2 Tablespoons (28 ml) vanilla extract; 1 cup (213 g) light brown sugar; maple syrup; Whipped Cream; fresh raspberries; confectioners' sugar

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Additional Time
8 hrs
Total Time
9 hrs 30 mins
Servings
8 servings
Course
Breakfast, Brunch
Cuisine
French, American

Overnight Raspberry Cheesecake French Toast

Iris Warren

Report

If you're not making Overnight Raspberry Cheesecake French Toast Casserole for breakfast or brunch this weekend... you're missing out! Serves a crowd, tastes incredible, and can be made in advance; just cover the baking dish and refrigerate overnight.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

nonstick cooking spray
1 large loaf crusty sour dough or French bread cut into 1/2-inch cubes, divided
1 and 1/2 cups (510 g) raspberry preserves divided
1 8 ounce (227 g) package full-fat cream cheese cut into 1/2-inch cubes, divided
1 cup (227 ml) whole milk aka full-fat
3/4 cup (170 ml) heavy cream
6 large eggs
3 large egg yolks
2 Tablespoons (28 ml) vanilla extract
1 cup (213 g) light brown sugar packed, divided
maple syrup for serving
Whipped Cream for serving
fresh raspberries for serving
confectioners' sugar for dusting, optional

Add to Shopping List

Instructions

Lightly grease a 9x13-inch baking dish with nonstick spray.
Place half of the bread cubes into the prepared baking dish. Dollop half off the raspberry preserves on top of the bread, then dot with half of the cream cheese cubes. Top with the remaining bread cubes. Set aside.
In a large bowl combine the milk, cream, eggs, yolks, vanilla, and half of the brown sugar (106 g) and beat until well combined.
Pour the liquid mixture over the bread. Then dollop the remaining raspberry preserves and dot the remaining cream cheese on top of the bread. Sprinkle the top evenly with the remaining brown sugar (107 g). Cover tightly with aluminum foil and refrigerate for at least 8 hours, or overnight.
When ready to bake, preheat the oven to 350 degrees (F). Remove the casserole from the fridge and let it come to room temperature for 15 (to 30) minutes.
Place in the oven and bake - covered - for 30 minutes. Then carefully uncover and continue baking for another 30 to 35 minutes, or until golden brown and firm in the center.
Serve warm! This is where you can dust with confectioners' sugar, add fresh raspberries, whipped cream, and/ or maple syrup!