Raspberry Cheesecake French Toast Casserole
Jun 14, 2024 0:34:35 GMT -5
Post by maybetoday on Jun 14, 2024 0:34:35 GMT -5
Raspberry Cheesecake French Toast Casserole
PREP TIME 15minutes
COOK TIME 45minutes
OVERNIGHT REFRIGERATION 1day
TOTAL TIME 1day DAY 1hour
10
This overnight french toast casserole has tart raspberries and a smooth cream cheese filling in each bite. The crispy top and custard-like bottom will have you going back for seconds….and thirds!
Print
Pin
Rate
Save
Cook Mode
Prevent your screen from going dark
ingredients
1x
2x
3x
▢12 cup cubed french bread (about 1 large loaf)
▢2 cup raspberries fresh or frozen
▢8 ounces cream cheese softened
▢1/3 cup sugar
▢10 eggs
▢1 2/3 cups milk
▢1/2 cup sugar
▢1 teaspoon vanilla
▢powdered sugar optional
instructions
Use cooking spray to grease the bottom and sides of a 9×13 pan; set aside.
Cut the bread into 1 1/2 inch cubes until you have about 12 cups. Add about 2/3 of the bread cubes into the bottom of the dish.
In a small bowl, combine the cream cheese and 1/3 c sugar and stir until smooth.
Spoon the cream cheese mixture over the first layer of bread cubes. No need to spread it out – keeping it in dollops will be perfect!
Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.
In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 c sugar and vanilla.
Pour the egg mixture into the pan. Press the bread cubes down to help each cube soak up some of the liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight.
In the morning (or when you're ready to bake it), preheat the oven to 350°F.
Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.
Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.
link
PREP TIME 15minutes
COOK TIME 45minutes
OVERNIGHT REFRIGERATION 1day
TOTAL TIME 1day DAY 1hour
10
This overnight french toast casserole has tart raspberries and a smooth cream cheese filling in each bite. The crispy top and custard-like bottom will have you going back for seconds….and thirds!
Pin
Rate
Save
Cook Mode
Prevent your screen from going dark
ingredients
1x
2x
3x
▢12 cup cubed french bread (about 1 large loaf)
▢2 cup raspberries fresh or frozen
▢8 ounces cream cheese softened
▢1/3 cup sugar
▢10 eggs
▢1 2/3 cups milk
▢1/2 cup sugar
▢1 teaspoon vanilla
▢powdered sugar optional
instructions
Use cooking spray to grease the bottom and sides of a 9×13 pan; set aside.
Cut the bread into 1 1/2 inch cubes until you have about 12 cups. Add about 2/3 of the bread cubes into the bottom of the dish.
In a small bowl, combine the cream cheese and 1/3 c sugar and stir until smooth.
Spoon the cream cheese mixture over the first layer of bread cubes. No need to spread it out – keeping it in dollops will be perfect!
Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.
In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 c sugar and vanilla.
Pour the egg mixture into the pan. Press the bread cubes down to help each cube soak up some of the liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight.
In the morning (or when you're ready to bake it), preheat the oven to 350°F.
Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.
Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.
link
