Raspberry Cheesecake French Toast Casserole – Better Than Takeout
Love cheesecake for breakfast? Try this Raspberry Cheesecake French Toast Casserole – creamy, indulgent, and ready in just 30 minutes. After making it dozens of times, I discovered the secret to a perfectly creamy, no-soak casserole. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Golden French Toast and Fudgy Chocolate Brownie Cookies.
Why This Raspberry Cheesecake French Toast Casserole – Better Than Takeout Is Pure Comfort
- Creamy, indulgent cheesecake flavor in every bite
- No-soak, 30-minute prep for a stress-free breakfast
- Better than takeout – perfect for special occasions or lazy weekends
What You'll Need for Raspberry Cheesecake French Toast Casserole – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Brioche bread
- Cream cheese
- Milk
- Eggs
- Vanilla extract
- Raspberry jam
- Powdered sugar
- Cinnamon
- Nutmeg
- Salt
- Optional: Fresh raspberries
- Optional: Whipped cream
- Optional: Maple syrup
đź“ť Ingredient Notes
- Brioche bread: Day-old bread works best for this recipe.
đź›’ Tools & Equipment I Recommend
- Non-stick skillet — Ensures even cooking and easy cleanup → See on Amazon
- Mixing bowls — Pays for itself by making prep easier and faster → See on Amazon
How to Make Raspberry Cheesecake French Toast Casserole – Better Than Takeout
- Prepare the bread: Tear brioche bread into bite-sized pieces and place in a greased 9×13 inch baking dish.
- Make the cheesecake mixture: In a large bowl, beat cream cheese until smooth. Add milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Combine and soak: Pour the cheesecake mixture over the bread. Gently press down to ensure all pieces are soaked. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat and bake: Preheat oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until golden and set.
- Serve: Let the casserole cool for a few minutes. Top with raspberry jam, fresh raspberries, powdered sugar, and whipped cream. Serve warm and enjoy!
Cook's Tips for Perfect Raspberry Cheesecake French Toast Casserole – Better Than Takeout
- Common mistake and fix: Don't over-soak the bread. If the casserole becomes too soggy, add less milk or reduce soaking time.
- Pro tip: For a crispy topping, sprinkle some granulated sugar on the bread before soaking.
- Pro tip: Make it ahead: Prepare the casserole, cover tightly, and refrigerate up to overnight. Bake as directed the next day.
Storing & Reheating Raspberry Cheesecake French Toast Casserole – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the casserole up to 1 day ahead. Store in the fridge, covered tightly. Bake as directed the next day.
Freezing Raspberry Cheesecake French Toast Casserole – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, covered with a damp paper towel.
Recipe Notes
- Chef tip: For a lighter version, use reduced-fat cream cheese and milk.
- Best substitution: Substitute the raspberry jam with your favorite fruit preserves or fresh fruit.
- Make-ahead: See 'Make Ahead' in Storage section.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the casserole is still runny after baking, bake for an additional 5-10 minutes or until set.
Want to level up this recipe?
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Raspberry Cheesecake French Toast Casserole – Better Than Takeout
Ingredients
Main Ingredients
- Brioche bread
- Cream cheese
- Milk
- Eggs
- Vanilla extract
- Raspberry jam
- Powdered sugar
Seasonings
- Cinnamon
- Nutmeg
- Salt
Optional Toppings
- Fresh raspberries
- Whipped cream
- Maple syrup
Instructions
- Prepare the bread: Tear brioche bread into bite-sized pieces and place in a greased 9×13 inch baking dish.
- Make the cheesecake mixture: In a large bowl, beat cream cheese until smooth. Add milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Combine and soak: Pour the cheesecake mixture over the bread. Gently press down to ensure all pieces are soaked. Cover and refrigerate for at least 30 minutes or overnight.
- Preheat and bake: Preheat oven to 375°F (190°C). Bake the casserole for 25-30 minutes, or until golden and set.
- Serve: Let the casserole cool for a few minutes. Top with raspberry jam, fresh raspberries, powdered sugar, and whipped cream. Serve warm and enjoy!
Notes
- Chef tip: For a lighter version, use reduced-fat cream cheese and milk.
- Best substitution: Substitute the raspberry jam with your favorite fruit preserves or fresh fruit.
- Make-ahead: See 'Make Ahead' in Storage section.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the casserole is still runny after baking, bake for an additional 5-10 minutes or until set.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, covered with a damp paper towel.
- Make ahead: Prepare the casserole up to 1 day ahead. Store in the fridge, covered tightly. Bake as directed the next day.
Nutrition Per Serving
- Calories: 430
- Protein: 14g
- Fat: 20g
- Carbs: 54g
- Fiber: 2g
- Sugar: 22g
- Sodium: 570mg
- Cholesterol: 180mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Raspberry Cheesecake French Toast Casserole – Better Than Takeout FAQs
Yes, prepare the casserole up to 1 day ahead. Store in the fridge, covered tightly. Bake as directed the next day.
If the casserole is still runny after baking, bake for an additional 5-10 minutes or until set. Ensure your oven temperature is accurate.
Yes, thaw and drain the raspberries before using. Adjust the sugar to taste, as frozen raspberries may be less sweet.
Use gluten-free brioche bread to make this recipe gluten-free.
No, this recipe is not suitable for the slow cooker.
A Warm Final Note
I can’t wait for you to try Raspberry Cheesecake French Toast Casserole – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
