Description

A rich and creamy baked French toast casserole swirled with tangy raspberry preserves and sweetened cream cheese—perfect for brunch or special mornings.

Ingredients

1 loaf French bread, cut into 1-inch cubes (about 10 cups)

8 oz cream cheese, softened

1/3 cup granulated sugar

1 teaspoon vanilla extract

6 large eggs

2 cups whole milk

1/2 cup heavy cream

1/2 cup raspberry preserves

1/2 cup fresh raspberries (optional)

Powdered sugar for garnish (optional)

Butter or non-stick spray for greasing

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Instructions

Grease a 9x13-inch baking dish with butter or non-stick spray. Add half the bread cubes to the dish.
In a medium bowl, mix the cream cheese, sugar, and vanilla extract until smooth.
Drop spoonfuls of the cream cheese mixture over the bread in the dish, followed by spoonfuls of raspberry preserves. Sprinkle with fresh raspberries if using.
Top with the remaining bread cubes, gently pressing down.
In a large bowl, whisk together the eggs, milk, and heavy cream. Pour the mixture evenly over the casserole, making sure all the bread is soaked.
Cover and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for 20–30 minutes.
Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.
Let cool slightly before dusting with powdered sugar and serving.

Notes

Fresh raspberries can be omitted if unavailable.
Refrigerating overnight helps the casserole absorb the liquids better.
Serve warm for the best flavor and texture.
Ideal for make-ahead breakfasts or holiday brunches.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 14 g
Sodium: 260 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 138 mg