Raspberry Cheesecake Breakfast Casserole

This raspberry cheesecake french toast casserole transforms ordinary breakfast into a decadent weekend treat that feels like dessert for breakfast. The combination of creamy cheesecake filling, juicy raspberries, and custardy bread creates a memorable dish that's perfect for special occasions or making any morning feel celebratory.

I first created this recipe when hosting a surprise birthday brunch for my sister, and it's become our family's most requested holiday breakfast. The look of delight when people take their first bite makes the simple preparation completely worthwhile.

Ingredients

• French bread cubes: The slightly firm texture holds up well to soaking, creating a perfect contrast between crisp top and custardy interior
• Cream cheese: Use full-fat for richest flavor, bring to room temperature for easy mixing
• Granulated sugar: Balances the tanginess of cream cheese and raspberries
• Vanilla extract: Pure extract provides the best flavor foundation
• Large eggs: The binding agent that creates the custard texture
• Whole milk: Creates richness, though 2% works in a pinch
• Maple syrup: Real maple syrup provides complex sweetness that elevates the entire dish
• Cinnamon: Adds warmth and complements the berries beautifully
• Lemon zest: Brightens the flavors and enhances the raspberry notes
• Fresh raspberries: Look for plump, vibrant berries without moisture in the container
• Powdered sugar: Adds a beautiful finishing touch and subtle sweetness
• Maple syrup for serving: Drizzle warm for the ultimate indulgence

Step-by-Step Instructions

Prepare the base:

Layer half the bread cubes in your greased baking dish, creating an even foundation for your casserole. The bread pieces should be about 1-inch cubes for the ideal texture.

Mix the cheesecake filling:

Beat cream cheese until completely smooth and free of lumps before adding sugar and vanilla. This process takes about 3 minutes with an electric mixer on medium speed. The resulting mixture should be light and fluffy, resembling a cheesecake filling.

Create the first layer:

Distribute dollops of cream cheese mixture over the bread base, gently spreading without pressing down too firmly. Leave some areas less covered for varied texture in each bite.

Add fruit:

Scatter raspberries evenly across the cream cheese layer, pressing some berries slightly into the cream cheese. This disperses the fruit flavor throughout the casserole.

Complete assembly:

Top with remaining bread cubes and prepare the custard by thoroughly whisking eggs, milk, maple syrup, cinnamon and lemon zest until completely combined. Pour slowly over the entire dish, ensuring all bread pieces are moistened.

Rest and absorb:

Cover with plastic wrap and refrigerate at least 30 minutes, though overnight yields the best results. This resting period allows the bread to fully absorb the custard mixture.

Bake to perfection:

Remove from refrigerator while preheating oven to allow slight warming. Bake until the center reaches 160°F and the top is golden brown. The casserole should be set but still maintain a slight jiggle in the center.

Serve with flair:

Let cool for 5-10 minutes before dusting with powdered sugar and serving with warm maple syrup. The slight cooling period helps the casserole set properly for cleaner slices.

My favorite part of this recipe is how the raspberries burst during baking, creating pockets of warm, jammy sweetness throughout the casserole. My grandmother always said a proper breakfast casserole needs both creamy and fruity elements, and this recipe honors her cooking wisdom in every bite.

Storage and Reheating

Leftover casserole keeps well in the refrigerator for up to three days when stored in an airtight container. For best results when reheating, cover portions with foil and warm in a 325°F oven for about 15 minutes until heated through. Microwaving works for single servings, though the texture becomes slightly softer. The casserole can also be frozen after baking. Cut into individual portions, wrap tightly, and freeze for up to one month. Thaw overnight in the refrigerator before reheating.

Seasonal Variations

While raspberries create the classic cheesecake flavor, this versatile recipe welcomes seasonal adaptations. Summer brings opportunities for blueberries, blackberries or strawberries, while fall versions shine with sautéed apples or pears spiced with cinnamon and nutmeg. Winter variations might incorporate cranberries balanced with orange zest or a swirl of chocolate for holiday mornings. The cream cheese base remains constant while the fruit changes, allowing you to enjoy this casserole year-round with whatever is freshest.

Serving Suggestions

Create a beautiful brunch spread by pairing this casserole with savory options like a simple egg frittata or crispy bacon to balance the sweetness. A fruit salad featuring citrus segments and mint provides refreshing contrast. For beverages, serve with coffee, mimosas, or a tart cranberry juice spritzer that cuts through the richness. Present the casserole on a decorative platter with small bowls of toppings like toasted nuts, additional berries, and warmed maple syrup so guests can customize their portions.

Frequently Asked Questions

→ Can I use frozen raspberries?

Yes, frozen raspberries work well. Be sure to thaw and drain them beforehand to prevent excess moisture in the dish.

→ What type of bread works best?

Slightly stale French bread is ideal. It holds up better to the custard mixture and prevents the casserole from becoming soggy.

→ Can this be made ahead of time?

Absolutely! Preparing the casserole the night before and refrigerating it enhances the flavor and texture. Just bake it fresh in the morning.

→ How do I prevent the dish from browning too much?

If the casserole starts to brown too quickly while baking, cover it loosely with aluminum foil to avoid over-browning.

→ What toppings can I add?

You can sprinkle powdered sugar, drizzle maple syrup, or add chopped nuts for extra flavor. A streusel topping is another delicious option.