Made with challah, eggs, milk, raspberry preserves, and cream cheese, this raspberry cheesecake french toast casserole is a sweet, creamy bake for brunch.
So picture this: it’s a Sunday. The kind where your hair is still in a top knot from two days ago and you’re wearing pajama pants that may or may not have a coffee stain from Friday. I had people coming over for brunch. Just family—but the kind of family who notices if you set out store-bought muffins like it’s 2007 and you forgot how to cook. You know the type?
I had nothing planned. No menu. No clue. Just a loaf of challah that was going a little too firm, a block of cream cheese I kept meaning to use for bagels I never bought, and a jar of raspberry preserves I only remember buying because it had a cute label.
I don’t know what came over me, but I thought, “Let’s make something that pretends to be put together.” And somehow… somehow… this Raspberry Cheesecake French Toast Casserole happened.
It baked up all golden and bubbly, with these swirls of jam and melty pockets of cream cheese, and I swear to you—my brother-in-law thought it was a store-bought bakery thing. And I didn’t correct him. Because I’m petty and proud.
Why You’ll Love This Raspberry Cheesecake French Toast Casserole Recipe?
Okay, hear me out. French toast is great. Cheesecake is also great. And raspberry danishes? I mean, I survived on those in college during finals week. So smashing them all together into one dish? Kind of a no-brainer.
What I love about this raspberry cheesecake french toast casserole (besides the fact that it basically makes itself) is that it feels fancy, but it’s really just you dumping stuff in a pan and hoping for the best. And weirdly, it always works.
It’s not too sweet, but it’s definitely a treat. It’s brunch-y but not “I woke up early to make a strata” brunch-y. And it’s the one thing I’ve made that gets people to say “Can I get that recipe?” with actual urgency.
Ingredient Notes:
Alright, let’s talk about what goes into this. Don’t overthink it, promise.
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Challah, brioche, or sourdough – I love challah because it’s soft and rich and soaks up custard like a dream. Brioche works too. I once used hot dog buns in an emergency and… it wasn’t awful.
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Eggs + milk + cream – Standard french toast base. You want it creamy but not cloying. I used whole milk and a splash of heavy cream because that’s what I had.
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Brown sugar + white sugar – Brown adds warmth, white gives that nice classic sweetness. The mix? Chef’s kiss.
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Cinnamon + vanilla – Do not skip these. They’re the “wait, what’s that delicious smell?” part of this whole thing.
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Cream cheese filling – It’s literally just softened cream cheese, a little sugar, one egg, and vanilla. That’s your cheesecake swirl. I’ve definitely forgotten the egg once. Still ate it.
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Raspberry preserves – Use the good stuff if you have it, but also… use what’s in your fridge. Seedless, seeded, fancy artisanal label or store-brand from 2018—it’s all fair game here.
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Crumble topping – Just butter, flour, sugar. Optional? Technically yes. But if you want that golden, slightly crispy top that makes people think you’re a baking wizard, do it.
How To Make Raspberry Cheesecake French Toast Casserole?
Step 1: Preheat the oven and grease a dish.
350°F. Butter or spray a 9×13 pan. I forgot this step once and ended up chiseling breakfast out of the dish like an archaeologist. Learn from my mistakes.
Step 2: Cube or tear your bread.
Big chunks, small chunks—doesn’t really matter. Toss ’em into a large mixing bowl.
Step 3: Mix the custard.
Whisk the eggs, milk, cream, sugars, cinnamon, and vanilla. It’ll smell like every cozy memory you’ve ever had.
Step 4: Drown your bread in it.
Pour the custard over the bread and toss gently until everything looks wet but not soggy. Let it sit a few minutes if you want it extra soft.
Step 5: Spread it in the pan.
Dump everything in the dish and smooth it out. I say “smooth” loosely—this thing’s supposed to look rustic.
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Step 6: Make the cheesecake swirl.
Beat cream cheese with sugar, egg, and vanilla. Dollop it across the top of the bread. Then drop spoonfuls of raspberry preserves between. Grab a butter knife and give it a gentle swirl. Don’t overdo it. You want visible streaks.
Step 7: Crumble, baby.
Make your crumble by rubbing butter, flour, and sugar together with your fingers until it’s crumbly. Sprinkle that magic all over the top.
Step 8: Bake.
Pop it in the oven for 50–55 minutes. It’ll be puffed, golden, and just the tiniest bit jiggly in the middle when it’s done. Like a cheesecake. Or your willpower around this casserole.
Storage Options:
Cover any leftovers and store in the fridge. Good for 3–4 days, but let’s be real—you’re gonna eat it for breakfast, then lunch, and maybe even dessert.
To reheat, microwave works fine. But if you want that crispy top again? Air fryer or oven for a few minutes. Just don’t reheat with the lid on or it goes all soggy. Learned that one the sad way.
Variations and Substitutions:
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Different jam? Yep. Strawberry, blackberry, apricot—heck, throw in a spoon of Nutella. You do you.
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Add berries? Fresh raspberries or blueberries scattered on top before baking? Stunning.
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Gluten-free? Use GF bread. Still works. Might even hold up better in the custard.
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Dairy-free? Sub in dairy-free cream cheese, almond milk, and coconut cream. Not exactly the same, but it gets you in the ballpark.
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Make it savory? Honestly… no. Don’t ruin a good thing.
What to Serve with Raspberry Cheesecake French Toast Casserole?
You don’t need much. It’s a meal and a dessert rolled into one. But if you want to go big:
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Bacon or sausage – Salty + sweet = always a yes.
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Fresh fruit salad – So you can pretend this is a balanced meal.
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Whipped cream – Because why the heck not?
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Mimosas, cold brew, or tea – Depends on your brunch vibe. All are welcome.
Frequently Asked Questions:
Can I make it the night before?
Yep. Assemble it, cover, stick it in the fridge. Bake it in the morning. It might need a few extra minutes if it’s cold.
Can I freeze it?
You can, but I’m not promising it’ll be quite as dreamy. Freeze after baking and reheat slices in the oven. It’ll do in a brunch emergency.
What if I like it really sweet?
Add more preserves. Drizzle maple syrup over the top. Dust it with powdered sugar. Go wild. This casserole is basically a dessert pretending to be breakfast anyway.
So there it is—my messy, glorious, no-regrets Raspberry Cheesecake French Toast Casserole. Whether you’re feeding guests, celebrating nothing, or just trying to make Sunday feel like something special, this bake shows up.
Make it. Mess it up. Love it anyway. And if you do, come back and tell me what you swirled in—because I’m nosy like that.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry Cheesecake French Toast Casserole
Ingredients
For the French Toast Base:
- 1 loaf challah brioche, or sourdough bread, cubed or torn
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ¼ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
For the Cheesecake and Raspberry Swirl:
- 8 ounces cream cheese softened to room temperature
- 1 large egg
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup raspberry preserves
For the Crumble Topping:
- ¼ cup unsalted butter cold and cubed
- ¼ cup granulated sugar
- ¼ cup all-purpose flour
Instructions
Preheat the Oven and Prepare the Baking Dish:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Prepare the Bread:
- Cut or tear the challah bread into bite-sized cubes and set aside in a large mixing bowl.
Make the Custard Mixture:
- In a separate bowl, whisk together the eggs, milk, heavy cream, brown sugar, granulated sugar, cinnamon, and vanilla extract until fully combined.
Coat the Bread in Custard:
- Pour the custard mixture over the bread cubes. Gently toss to ensure all pieces are evenly coated. Allow the mixture to rest briefly to absorb.
Transfer to Baking Dish:
- Pour the soaked bread mixture into the prepared baking dish and spread it evenly.
Prepare the Cheesecake Swirl:
- In a medium bowl, beat together the softened cream cheese, egg, granulated sugar, and vanilla extract until smooth. Dollop the mixture evenly over the bread.
Add Raspberry Preserves and Swirl:
- Drop spoonfuls of raspberry preserves across the top. Using a butter knife, gently swirl the cheesecake mixture and raspberry preserves into the bread without overmixing.
Prepare the Crumble Topping:
- In a small bowl or food processor, combine the cold butter, flour, and sugar. Mix until the texture resembles coarse crumbs. Sprinkle the crumble evenly over the top of the casserole.
Bake:
- Bake for 50 to 55 minutes, or until the edges are golden brown and the center is just slightly set. Allow to cool slightly before serving.
Notes
Substitute the challah, brioche, or sourdough bread with your favorite gluten-free bread that holds up well when soaked (avoid overly soft varieties). Also, ensure the raspberry preserves and all other ingredients are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
