Raspberry Cheesecake French Toast Casserole Recipe
If you’re looking for a breakfast showstopper that delivers both cozy nostalgia and a gourmet twist, Raspberry Cheesecake French Toast Casserole is it! This dish brings together custardy soft bread, bursts of juicy raspberries, and pockets of luscious cream cheese, all baked to perfection. It’s everything you crave in a classic brunch treat with a sweet, tangy upgrade. Whether you’re feeding a crowd or treating yourself on a special morning, this easy casserole will have everyone cheering for seconds.

Ingredients You’ll Need
Every ingredient in this Raspberry Cheesecake French Toast Casserole recipe is handpicked for maximum flavor, texture, and that gorgeous bakery-worthy appearance. Don’t be tempted to swap out the basics or skimp on the fresh berries: each component adds its own magic!
- Brioche or challah bread: These buttery loaves create a soft, pillowy base that soaks up custard without turning to mush.
- Cream cheese: The heart of the “cheesecake” layer, delivering creamy, tangy bites throughout the casserole.
- Granulated sugar: Just enough sweetness to balance the tang of the raspberries and cream cheese.
- Vanilla extract: Adds a fragrant, warm note that pairs beautifully with bread and berries.
- Fresh raspberries: Their natural tartness bursts in every bite and keeps the dish from feeling heavy.
- Large eggs: The classic foundation of French toast, binding all the ingredients and setting up that custard texture.
- Whole milk: Adds richness without weighing down the custard or the final dish.
- Heavy cream: Boosts the silky texture, making every forkful extra decadent.
- Maple syrup: A subtle, earthy sweetness that seeps into the bread as it bakes.
- Ground cinnamon: A warming spice that rounds out the flavors and smells like pure comfort.
- Powdered sugar: Optional, but a simple finishing sprinkle never fails to impress.
How to Make Raspberry Cheesecake French Toast Casserole
Step 1: Prepare Your Baking Dish and Bread
Start by greasing a 9×13-inch baking dish so nothing sticks. Arrange half of your cubed brioche or challah in the bottom—this forms the first layer and ensures that every bite is wonderfully custardy with a crisp top.
Step 2: Make the Cream Cheese Mixture
In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until the mixture is completely smooth and luscious, with no lumps in sight. This step guarantees creamy “cheesecake” pockets throughout your casserole.
Step 3: Assemble the Layers
Using a spoon, drop dollops of the cream cheese mixture over your bread layer. Don’t worry if every spot isn’t covered—those bites of cream cheese are meant to surprise! Scatter one cup of fresh raspberries on top, then finish with the rest of your bread cubes to create height and texture.
Step 4: Whisk the Custard
In a large bowl, vigorously whisk the eggs, milk, heavy cream, maple syrup, and cinnamon until the mixture is fully blended and golden. You want every egg yolk completely incorporated for a uniform custard—this is what transforms bread cubes into a comforting casserole.
Step 5: Soak and Refrigerate
Slowly pour your egg mixture over the assembled bread, distributing it evenly. Press down gently with the back of a spoon to help the bread soak up that custard. Cover tightly and refrigerate for at least 4 hours (overnight is even better) so the flavors meld and the texture turns luxuriously soft.
Step 6: Bake to Perfection
When you’re ready to bake, preheat the oven to 350°F. Let your Raspberry Cheesecake French Toast Casserole sit at room temperature for 30 minutes first—this helps it bake evenly. Bake uncovered for 45 to 50 minutes until the top is beautifully golden and the center is just set but still soft.
Step 7: Add Finishing Touches
Right before serving, sprinkle on the remaining raspberries and dust with powdered sugar. These simple garnishes make your casserole look absolutely irresistible and add a final pop of flavor.
How to Serve Raspberry Cheesecake French Toast Casserole

Garnishes
A generous snowfall of powdered sugar and a handful of fresh raspberries make this dish sing. If you’re feeling fancy, a light drizzle of maple syrup or a scoop of whipped cream will take things right over the top. The contrast of hot, creamy casserole and cool, fresh fruit is unbeatable!
Side Dishes
Pair Raspberry Cheesecake French Toast Casserole with crisp bacon, savory breakfast sausages, or a big bowl of seasonal fruit salad. The richness of the casserole is pure bliss when balanced with something fresh and slightly salty on the side, rounding out your brunch spread.
Creative Ways to Present
Serve big squares family-style straight from the baking dish for a cozy vibe, or cut smaller portions and layer them on individual plates with extra berries and a mint sprig for a restaurant touch. You can even bake mini versions in ramekins for an adorable brunch buffet showpiece!
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Cheesecake French Toast Casserole keeps beautifully. Cover tightly and store in the refrigerator for up to 3 days. The flavors deepen, and the texture stays lovely as long as it’s properly wrapped to prevent drying out.
Freezing
To freeze, let the casserole cool completely. Cut into individual portions, wrap each tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for a quick and indulgent breakfast anytime.
Reheating
For best results, reheat individual slices in the microwave or place the casserole (covered with foil) in a 325°F oven until warmed through. A little extra sprinkle of fresh raspberries after reheating will revive its just-baked freshness.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If using frozen raspberries, don’t thaw them—add them straight from the freezer to prevent excess juice from making the casserole soggy.
Is it possible to make this dish dairy-free or gluten-free?
You can substitute plant-based milk, vegan cream cheese, and gluten-free bread without sacrificing much on texture or flavor. Just be sure to check for comparable baking times, as these swaps might change the final result slightly.
How far in advance can I assemble Raspberry Cheesecake French Toast Casserole?
It’s ideal to let the casserole chill overnight, but assembling it up to 24 hours in advance is totally fine—the bread will soak up extra custard and flavors will deepen even more.
What’s the best way to get clean slices when serving?
Let the casserole cool for 10 minutes after baking. Use a sharp knife to slice, then a spatula to serve big, beautiful squares with all those layers intact.
Can I swap out the raspberries for other fruits?
Definitely! Blueberries, blackberries, strawberries, or even a medley of your favorite berries are all delicious in this recipe. You can follow the same steps and enjoy a new twist every time.
Final Thoughts
Nothing says “special morning” like baking up Raspberry Cheesecake French Toast Casserole for your loved ones. With its dreamy layers, vibrant berries, and crowd-pleasing flavor, it’s a standout centerpiece that will steal the show at any brunch table. Don’t be surprised if it becomes a new family tradition—once you make it, you’ll want to enjoy it again and again!
Print
Raspberry Cheesecake French Toast Casserole Recipe
- Total Time: 1 hour 10 minutes (plus chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a decadent breakfast treat with this Raspberry Cheesecake French Toast Casserole. Creamy cheesecake filling, fresh raspberries, and brioche bread come together in this easy-to-make and impressive dish.
Ingredients
Bread:
- 1 loaf (about 16 oz) brioche or challah bread, cut into 1-inch cubes
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Raspberry Layer:
- 1 1/2 cups fresh raspberries (divided)
Egg Mixture:
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
Additional:
- Powdered sugar for serving (optional)
Instructions
- Grease the Baking Dish: Grease a 9×13-inch baking dish and arrange half of the bread cubes in the bottom.
- Prepare Cheesecake Filling: In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Drop spoonfuls of cream cheese mixture over the bread, then sprinkle with 1 cup of raspberries.
- Layering: Top with remaining bread cubes.
- Make Egg Mixture: In a large bowl, whisk together eggs, milk, cream, maple syrup, and cinnamon until well blended. Pour evenly over the bread, pressing down gently to help it absorb the custard. Cover and refrigerate for at least 4 hours or overnight.
- Bake: Preheat oven to 350°F. Remove casserole from the refrigerator and let sit at room temperature for 30 minutes. Bake uncovered for 45–50 minutes, or until golden and set in the center.
- Serve: Sprinkle with remaining raspberries and dust with powdered sugar before serving.
Notes
- You can substitute raspberries with blueberries, blackberries, or a berry mix.
- For extra sweetness, drizzle with raspberry sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 410
- Sugar: 21 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 165 mg