Description

Delicious overnight french toast casserole! With cinnamon-soaked bread, fresh raspberries and tangy cream cheese, this will become your go-to breakfast recipe.

Ingredients

Scale

1 (1 lb) loaf of brioche, challah or French bread, cut into 1 inch cubes

8 eggs

2 cups whole milk

1 tablespoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

8 oz cold cream cheese, cut into 1/2 inch cubes

1/2 cup raspberry preserves

Streusel Topping

1/3 cup brown sugar

1/3 cup all-purpose flour

1/2 teaspoon cinnamon

4 tablespoons salted butter, cubed

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Instructions

Butter a 9×13 casserole dish, and set aside.

In a large mixing bowl, whisk together the custard ingredients, eggs through salt. Add the bread cubes, tossing with the custard to coat. Spread about half the bread cubes into the bottom of the prepared casserole dish. Evenly top the bread with cream cheese cubes and raspberry preserves. Cover with the remaining bread cubes, and pour any leftover custard over top.

Cover with foil, and allow to soak for at least 3 hours to overnight.

When ready to bake, preheat the oven to 350 degrees F. Stir together the brown sugar, flour, and cinnamon. Rub the butter into the brown sugar mixture with your fingers until it resembles bread crumbs. Sprinkle the streusel evenly over the casserole.

Bake uncovered for 40-45 minutes, or until bread is lightly golden and custard is set.

Allow to cool for 5 minutes, and then serve with maple syrup, fresh raspberries, whipped cream, or extra raspberry preserves!