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This tangy raspberry cheesecake french toast bake turns your regular breakfast into something you'd want at a fancy brunch. When crusty bread meets smooth cheese and tart raspberries, you get this amazing mix of tastes and textures that makes any morning feel extra special.
I whipped up this bake for our family Christmas morning, and now everyone asks for it whenever we're celebrating something. There's nothing better than watching people find those melty cream cheese spots hiding throughout the dish - everyone thinks they got the best piece!
Ingredients
- French bread: You'll need 12 cups diced into chunks to soak up all that custard goodness. Try to find bread with a nice outer crust for some extra texture.
- Raspberries: About 2 cups, fresh or straight from the freezer work fine. Don't bother thawing frozen ones.
- Cream cheese: One 8-ounce block creates those heavenly cheesecake bits throughout. Make sure it's completely soft for easier mixing.
- Sugar: We'll split this between different parts of the dish for just the right sweetness in every bite.
- Eggs: All 10 of them form the custardy mix that turns regular bread into something magical.
- Milk: Around 1 2/3 cups works with those eggs for the perfect soak. Grab whole milk if you can for extra richness.
- Vanilla extract: This makes everything taste better and adds a cozy flavor.
- Powdered sugar: Just a sprinkle on top if you want - it looks pretty and adds a touch of extra sweetness.
Step-by-Step Instructions
- Prepare the Baking Dish:
- Give your 9x13 dish a good spray of cooking oil, making sure to get the sides and corners really well. You'll thank yourself later when serving becomes super easy.
- Create the Base Layer:
- Toss about two-thirds of your bread chunks into an even layer in the dish. Don't pack them too tight - leave some breathing room so the egg mixture can get into all the nooks and crannies.
- Prepare Cream Cheese Mixture:
- Mix your soft cream cheese with 1/3 cup sugar until it's completely smooth. Take your time here - room temperature cream cheese blends way better than cold stuff.
- Layer the Fillings:
- Drop spoonfuls of the cream cheese mix randomly across the bread - don't spread it around. These little dollops will turn into awesome creamy surprises. Scatter raspberries all over, then add the rest of your bread on top.
- Mix the Custard:
- Grab a big bowl and beat those eggs until they're well mixed. Add milk, the rest of your sugar, and vanilla, stirring until everything's nicely combined. Make sure you don't see any egg streaks swimming around.
- Soak the Casserole:
- Pour your egg mixture all over the bread, then gently push down so everything gets a good soak. Every bread chunk should get wet with the mixture. Cover it up and stick it in the fridge overnight so the bread can drink up all that custard.
- Bake to Perfection:
- Pop it in a 350°F oven uncovered for about 45-50 minutes until the top turns golden brown and the middle hits 160°F. It should still have a tiny wiggle in the center but not look wet or raw.
- Finish and Serve:
- Let it cool down for a few minutes before cutting. This helps everything set up for cleaner slices. Dust some powdered sugar on top to make it look fancy and serve with warm maple syrup.
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This dish always takes me back to memories of my grandma who couldn't pick between cheesecake and french toast for special breakfasts. I'll never forget how her face lit up the first time she tried them combined. Now I make this whenever raspberries show up at the market, just thinking of her.
Make It Your Own
Feel free to switch things up with this french toast bake depending on what you like or what's in your kitchen. Swap raspberries for blueberries, strawberries, or blackberries - they all taste amazing. Want something even more decadent? Throw in some white chocolate chips or sprinkle a crumbly topping on before it goes in the oven.
Storage and Reheating
You can keep any leftovers in the fridge for about 3 days. Just wrap it tight with plastic or put it in containers with good lids. When you're ready to eat more, zap single portions in the microwave for a minute to minute and a half, or warm bigger servings in a 300°F oven under foil for around 15 minutes.
Serving Suggestions
While this bake stands perfectly fine on its own, adding a few sides makes it even better. Try serving it with some crispy bacon or breakfast sausage links for a salty contrast. A bowl of mixed fruits with some orange or grapefruit balances the sweetness nicely. Don't forget the coffee or mimosas to round everything out!
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Common Questions
- → Can I use frozen raspberries instead of fresh?
Absolutely, frozen berries work great in this dish. Just toss them in while still frozen to keep extra water from making things soggy.
- → Can I prepare this without the overnight refrigeration?
The magic happens when bread soaks up all that custard mixture overnight. In a pinch, you can let it sit for at least 2 hours instead.
- → What type of bread works best?
French bread gets top marks for its texture, but don't worry if you've got brioche or challah on hand. They'll turn out wonderful too.
- → How do I know if the casserole is fully cooked?
Look for that nice golden-brown top and grab a food thermometer. You want the inside to hit 160°F to make sure it's done just right.
- → Can I make this dairy-free?
Sure thing. Swap the cream cheese for your favorite plant-based version and pour in some almond or oat milk instead of regular.