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Raspberry French Toast Casserole

posted on : October 8, 2020 posted by : Kirsten Bell 0 Comment

Raspberry French Toast Casserole. Cinnamon-coated bread, fresh raspberries, and tangy cream cheese, topped with a delicious brown sugar streusel. Oh and easily prepared the night before. In one bowl. You guys, it really doesn’t get better than this! Brunch just got elevated, and easier!

French toast holds a special place in my heart. When Jordan and I were first dating, he would come visit me in Seattle and made french toast for me and my roommates every time. It was so sweet and thoughtful! Now that we have a family, I’m all about taking the flavors of french toast that we love and making the process a little easier – by making french toast into a casserole!

How To Make: Raspberry French Toast Casserole

Let’s dive into the flavors, shall we? This raspberry french toast casserole starts by making a quick and simple cinnamon egg custard. Just like you would for traditional french toast. Secondly, we coat the cubed bread in the custard. Thirdly, we layer the soaked bread in a casserole dish with cream cheese and raspberry preserves, and let sit overnight. (I just ordered this beautiful ceramic casserole dish, and right now it’s on sale!)

The next morning, we make the brown sugar streusel, sprinkle it over the casserole, and bake! Then let your nose (and stomach!) go wild as you smell it baking, because let me tell you. It smells amazing. When it’s done baking, serve with your favorite french toast extras like maple syrup and fresh raspberries. Divine.

What Bread Should I Use?

Just like with traditional french toast, the type of bread that you use in this raspberry french toast casserole matters. My three favorites to use are Brioche, Challah and French Bread. These are all soft, spongy breads that are amazing at soaking up the custard for a delicious casserole. None of them should have hard crusts, you should easily be able to press into them with the pad of your thumb.

Fun fact: Did you know that french toast originated from a french recipe called “pain perdu”, which means “lost bread”. It was created as a way to use stale bread instead of throwing it out! This recipe uses fresh bread vs stale, but hey! Good to remember for when I forget to seal the bread bag, right?

Raspberry French Toast Casserole

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Author: Kirsten Bell
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 minutes
Yield: 12 Servings 1x
Category: Breakfast
Method: Baking

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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!

Want More Breakfast Recipes? Check These Out:

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Peach Cobbler Muffins

posted on : August 20, 2020 posted by : Kirsten Bell 1 Comment

Peach cobbler muffins! Sweet, buttery and soft, and loaded with delicious cinnamon brown sugar streusel. Everything you love about peach cobbler, in super easy muffin form. Extra bonus? They’re so easy to make! Almost a one bowl recipe, if you don’t count the streusel!

Cobblers have a special place in my heart. As a kid we would help my mom pick buckets and buckets of fresh berries from the woods down the street from our house, and would dream the whole time of the cobbler we’d have that night. I mean, is there anything better?

With the cinnamon and nutmeg baked into the muffins, and the cinnamon brown sugar streusel on top, every bite brings me back to delicious cobbler. And I love that these are so quick – seriously a perfect breakfast or brunch recipe!

Key Ingredients In Peach Cobbler Muffins:

Frozen Peaches! You saw that one coming, didn’t you? Keep them frozen, don’t thaw them! You can use fresh peaches too, you’ll just need to reduce the cooking time by a few minutes since the muffins won’t be as cold when they go into the oven. Canned or jarred peaches don’t work because the juice they’re stored in makes the muffins separate.
Salted butter! I love using Organic Valley Salted Butter – it’s pretty much the only butter I use for my baking! For the muffins we use it melted in the muffins, and cold in the streusel. So dang delicious!
Organic Valley Whole Fat Vanilla Yogurt and Whole Fat Milk. I love the extra hint of vanilla flavor from the yogurt! It’s important to use whole fat yogurt and milk to keep the muffins super moist.
Brown Sugar! I loooove baking with brown sugar! It adds more moisture than white sugar, and has such a delicious molasses-like flavor. So good! Brown sugar is pretty traditional in cobbler, so it’s used in both the peach cobbler muffins and the streusel.