Raspberry Cheesecake French Toast Bake
Breakfast made easy!
you're making mealtime meaningful.
Savory breakfasts are okay and all, but there’s something about a sweet and fruity breakfast treat that is just delightful with a hot cup of coffee. If eating cheesecake for breakfast sounds like a fine ideal to you, then today’s recipe is going to be right up your alley. This Raspberry Cheesecake French Toast bake combines the very best of breakfast and dessert. It’s the perfect option for birthday breakfasts, brunches, and holidays.
The best thing about this dish is that you prep it all the night before. Layer your bread cubes, cheesecake filling, and fresh raspberries in a 9×13-inch baking dish, then pour a creamy egg mixture over the top. Wrap it up tightly, pop it in the fridge, and let the bread absorb all that delicious flavor while you turn in for the night.
In the morning, preheat your oven and your breakfast is all ready to bake! Just 45 minutes later this gorgeous Raspberry Cheesecake French Toast Bake will be golden perfection and all ready to be devoured by your hungry crew. Give this recipe a try the next time you have a houseful to feed and it’s sure to be a big hit.
Raspberry Cheesecake French Toast Bake
Yield(s): Serves 10-12
20m prep time
45m cook time
you're making mealtime meaningful.
Ingredients
- 1 large loaf white bread, cubed
- 1 (8 oz) package cream cheese, room temperature
- ½ cup sugar
- Zest of 1 lemon
- 2 teaspoons vanilla extract
- 2 ½ cups fresh raspberries
- 9 eggs
- 2 cups milk
- ⅓ cup sugar
- 1 teaspoon vanilla
Preparation
- This recipe needs to soak overnight, prepare ahead.
- Use butter or cooking spray to grease a 9x13-inch baking dish.
- Add about half of the bread cubes to the baking dish and spread into an even layer.
- Add cream cheese, `½ cup sugar, lemon zest, and vanilla to a small bowl and whisk until fully combined.
- Using a large spoon, scoop portions of the cream cheese mixture on top of the bread cubes, you don’t need to spread it out. Sprinkle the raspberry overtop, spread them evenly throughout the dish.
- Layer the remaining bread over the berries.
- In a large bowl (one with a pour spout is ideal), add eggs, milk, remaining sugar, and vanilla. Whisk until smooth.
- Drizzle the egg mixture evenly over the dish and use a spatula to press the bread down into the liquid.
- Tightly cover the dish with plastic wrap and chill overnight or for at least 6 hours.
- When ready to bake: Preheat oven to 350 degrees and bake for 40-45 minutes.
- Serve with fresh berries, maple syrup, and powdered sugar.
Recipe adapted from Dancearoundthekitchen.com