Raspberry Cheesecake French Toast Casserole
This rich and comforting Raspberry Cheesecake French Toast Casserole features challah bread soaked in cinnamon custard, swirled with raspberry preserves and a sweet cream cheese filling, topped with a buttery crumble.
12 Servings
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
To Make Gluten-Free:
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.
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.