Raspberry Cheesecake French Toast Casserole

Raspberry Cheesecake French Toast Casserole

This overnight french toast casserole has tart raspberries and a smooth cream cheese filling in each bite. The crispy top and custard-like bottom will have you going back for seconds….and thirds!

INGREDIENTS

  

1. 12 c cubed french bread (about 1 large loaf)
2. 2 c raspberries fresh or frozen
3. 8 oz cream cheese softened
4. 1/3 c sugar
5. 10 eggs
6. 1 2/3 c milk
7. 1/2 c sugar
8. 1 tsp vanilla
9. powdered sugar optional

INSTRUCTIONS

 

1. Use cooking spray to grease the bottom and sides of a 9×13 pan; set aside.
2. Cut the bread into 1 1/2 inch cubes until you have about 12 cups. Add about 2/3 of the bread cubes into the bottom of the dish.
3. In a small bowl, combine the cream cheese and 1/3 c sugar and stir until smooth.
4. Spoon the cream cheese mixture over the first layer of bread cubes. No need to spread it out – keeping it in dollops will be perfect!
5. Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.
6. In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 c sugar and vanilla.
7. Pour the egg mixture into the pan. Press the bread cubes down to help each cube soak up some of the liquid. Cover the casserole with a lid or plastic wrap and refrigerate overnight.
8. In the morning (or when you're ready to bake it), preheat the oven to 350°F.
9. Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.
10. Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.

Source : dancearoundthekitchen

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