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!
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ingredients
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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.
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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