This make ahead breakfast is perfect for entertaining. Make it the night before and pop it in the oven the next morning!
Raspberry Cheesecake French Toast Bake
Yield: 8-10 servings Prep: 10 minutes + overnight Cook: 55 minutes
- 1 loaf of French bread
- 8 oz cream cheese
- 5-6 eggs
- 2 cups half and half
- 3 tbsp granulated sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp salt
- 1 ½ cups raspberries (fresh or frozen), divided
- icing sugar
Night Before Prep:
Grease a 9×13 baking dish.
Slice and cube the French bread and divide into two large bowls.
Whisk together eggs, half and half, 3 tbsp granulated sugar, vanilla, cinnamon, and salt.
Cube the cream cheese.
Pour the wet mixture evenly over the bread and toss. Add one bowl of the bread mixture into the baking dish. Sprinkle with a 1/3 cup of raspberries and half the cream cheese cubes. Add the next bowl of the bread mixture to the pan. Top with 1/3 cup of raspberries and the remaining cream cheese cubes.
Cover with foil and let sit overnight.
Preheat oven to 375 F.
Leave the foil on the pan and bake for 30 minutes.
Increase the heat to 400 F. Remove the foil and continue to bake for 20-25 minutes.
Sprinkle the top with icing sugar and serve with raspberry sauce (see below).
To Make Raspberry Sauce:
In a small saucepan or pot, place the remaining raspberries and granulated sugar. Simmer for 15 minutes. Serve over French Toast.
Raspberries are my favourite, so thats why I choose them. You can easily swap out raspberries for any other berries, its your life.
I prepped this on Christmas Eve Eve to have for my family on Christmas Eve morning, and then we had left overs on Christmas morning! It made life so much easier.
Tips For Cooking: Other recipes like this call for the cream & egg mixture to be poured over the bread in the dish which, in my mind, would make the bottom really wet and the top dry. So I divided the bread into bowls to ensure that the cream & egg mixture make it to each little bread cube.