Raspberry French Toast Casserole is a bright, comforting breakfast bake that pairs juicy raspberries with a luscious cream cheese filling. This version is quick and easy—no overnight soaking required—and is ready in about 45 minutes, making it perfect for busy mornings or a relaxed weekend brunch.
Soft bread cubes soak in a custard of eggs, milk and vanilla, while pockets of sweetened cream cheese and tart raspberries create delightful contrasts in every bite. Finish with a dusting of powdered sugar or a splash of maple syrup for a lovely presentation.
Table of Contents
- Why I love this recipe
- Expert tips
- Process shots
- You may also enjoy
Why I love this recipe
With just nine simple ingredients this casserole yields two generous servings and makes an elegant breakfast, brunch or even a light dinner. It’s easy to scale and comes together quickly—serve with maple syrup or a sprinkle of powdered sugar.
Expert tips
Use sturdy bread such as brioche, French, Italian or Texas toast cut into 1-inch cubes so it holds the custard without becoming mushy.
Swap raspberries for blueberries or mixed berries if preferred, and consider stirring in chocolate chips or chopped, glazed walnuts for extra texture.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days; reheat gently in the oven or microwave.
Process shots for Brioche French Toast Casserole
You may also enjoy
- Texas Toast French Toast
- Almond Raspberry French Toast
- Banana Raspberry Chocolate Chip Muffins
- Brownies with Raspberry Sauce
- Raspberry Galettes
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Zona Cooks and Zona’s Lazy Recipes
French Toast Casserole with Cream Cheese Recipe
Equipment
- 18.6-ounce oven-safe dish (or 8×8 pan)
- Mixing bowls
- Hand mixer or stand mixer (optional)
- Cutting board and knife
Ingredients
- 4 slices brioche bread, cut into 1-inch cubes
- 1 teaspoon pure vanilla extract (divided)
- 2 large eggs
- 1 cup milk
- ½ teaspoon ground cinnamon
- 1 tablespoon light brown sugar
- 3-ounce cream cheese, room temperature
- 1 tablespoon confectioners’ (powdered) sugar
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease two 18.6 oz oven-safe dishes or an 8×8-inch baking dish with butter or nonstick spray.
- Cut the bread into 1-inch cubes on a cutting board.
- In a large bowl, whisk together the eggs, milk, cinnamon, brown sugar and ½ teaspoon vanilla.
- Fold the bread cubes into the custard mixture until well coated.
- Beat the room-temperature cream cheese on medium-high until smooth. Mix in the powdered sugar and remaining ½ teaspoon vanilla until combined.
- Drop small spoonfuls of the cream cheese mixture over the bread mixture.
- Gently sprinkle the raspberries over the bread and stir lightly to distribute.
- Divide the mixture evenly between prepared dishes and spread to an even layer.
- Bake uncovered for 30–35 minutes, until golden on top. Serve warm.
Notes
- Use French, Italian, brioche or Texas toast—sturdier breads hold up best.
- Swap raspberries for blueberries or mixed berries.
- Add chocolate chips or chopped glazed walnuts for variety.
Storage
- Refrigerate leftovers in an airtight container for up to 4–5 days. Reheat before serving.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and I love creating simple, satisfying recipes.
I aim to make cooking enjoyable—let’s savor every meal together.
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