Raspberry Cheesecake French Toast (Print Version)
# Ingredients:
→ Casserole layers
01 -
1 loaf French bread, cubed (approximately 10–12 cups)
02 -
1 ½ cups fresh raspberries, or frozen thawed and drained
→ Cream cheese filling
03 -
8 oz cream cheese, softened
04 -
¼ cup granulated sugar
05 -
1 teaspoon vanilla extract
→ Custard mixture
06 -
6 large eggs
07 -
2 cups whole milk
08 -
¼ cup maple syrup, or honey
09 -
½ teaspoon cinnamon
10 -
1 teaspoon lemon zest
→ Garnishes (optional)
11 -
Powdered sugar, for dusting
12 -
Maple syrup, for serving
13 -
Chopped nuts, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
02 -
Spread half of the bread cubes evenly in the greased baking dish.
03 -
In a bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. Dollop the mixture over the bread layer and spread slightly.
04 -
Sprinkle the raspberries evenly over the cream cheese layer.
05 -
In another bowl, whisk together eggs, milk, maple syrup, cinnamon, and lemon zest.
06 -
Pour the custard mixture evenly over the bread and raspberry layers. Press down lightly to ensure the bread absorbs the liquid.
07 -
Cover the assembled dish and refrigerate for at least 30 minutes or overnight for the best texture and flavor.
08 -
Bake in the preheated oven for 40-45 minutes, or until golden brown and set. If the top browns too quickly, tent the dish with foil.
09 -
Cool slightly, dust with powdered sugar, and serve with maple syrup.
# Notes:
01 -
Use slightly stale bread to avoid sogginess.
02 -
Refrigerating the dish overnight enhances both flavor and texture.
03 -
For added crunch, consider topping with a streusel before baking.