Perk up your morning with this utterly delicious and super easy Raspberry Cream Cheese French Toast Bake! Creamy, crisp and tasty!
Wow, can you believe that this is the second breakfast recipe I am sharing this week?!?! OMG right? I think I’m finally converted and am really digging these delicious and easy breakfast dishes that I’ve been inhaling. Yes, inhaling…that’s about the only way I can describe the situation at hand.
I love recipes that I can prepare ahead of time and throw in the oven then I’m ready to eat them. Might be why I’m addicted to crock pot recipes because it’s a fix it and forget it and in the end I’ll have a delicious meal that I didn’t really take all that much time making…but it looks like I did. Deceiving little devils!
Raspberries are one of my favorite fruits! They are almost up there in ranks with bananas, and if you know anything at all with me then you know that I LOVE BANANAS, well more baked goods with bananas in them, but isn’t that really kind of the same thing?
Ok, moving off of the banana bandwagon, french toast is something that I’ve always personally loved. But stuffed french toast is another story! So I made this Smore’s French Toast when I first started blogging (forgive the HORRENDOUS pics) and that was where my love of stuffed french toast came alive.
So obviously I had to share one of my favorite flavors of stuffed french toast and give it a little spin and make this Overnight Raspberry Cream Cheese French Toast Bake! Holy cow that name is looooong!! But it’s hard to cut it off because then it wouldn’t really tell you what it is that I was making!
Challah bread is cut into pieces and layered then topped with cream cheese and raspberries and then another layer of bread. Drench it in some cream, eggs, vanilla and cinnamon and let it sit overnight to soak. Bake it up until golden and gooey and drench with syrup!!
This Overnight Raspberry Cream Cheese French Toast Bake is perfect for breakfast or brunch, making enough to fill up everyone and keep your family or guests happy! Plus it’s easily customizable with whatever type of fruit you desire!
Overnight Raspberry Cream Cheese French Toast Bake
Ingredients
- 1 loaf challah bread cut into 1-2" squares
- 1 6 oz container raspberries
- 1 8 oz block cream cheese, cut into cubes
- 5 eggs
- 1 cup heavy cream
- 1 Tbs honey
- 1/2 tsp cinnamon
- 1/3 cup sugar
- Powdered sugar
Instructions
- Spray a 9"x9" baking dish with non-stick cooking spray, set aside.
- Add half of your challah to bottom of pan and sprinkle with raspberries (reserving a few for topping) and cream cheese.
- Top with remaining bread and press down.
- In bowl mix together your eggs, cream, honey, cinnamon and sugar and pour over top of your bake until covered.
- Cover with tin foil, pressing down again to smoosh everything together.
- Refrigerate overnight.
- Remove from refrigerator abut 30 minutes before baking.
- Preheat your oven to 350 and place covered bake in and bake for 30 minutes then remove tin foil and bake for another 30 minutes until tops turn golden and center is set.
- Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Alisha
I discovered this recipe in 2017 for my baby shower brunch. 5 years later, I still come back to this website for the recipe. It’s so good and I love that it easily feeds a crowd.
Deirdre Shurtleff
Made this tasty breakfast for my mom and myself. With beginning to serve it, my father got into it for his serving. I didn’t think he was a raspberry liker, but he took his serving. Very happy with it, he was. My mother and I found it good and tasty ourselves. 🎀
Sarah
Made this today for a brunch party substituting French Brioche for Challah bread and strawberries for raspberries based only on what I had on hand. Results were amazing! This recipe is so helpful and will definitely be a go-to in the future.
Tornadough Alli
I’m so happy you enjoyed it! And I’m so glad you made it work for what you had on hand, thats always the best!
Diana
I made this for our Christmas family brunch it was so good. They gobbled it up. I couldn’t find the challah bread so I used Hawaiian sweet bread, I added 1tsp. of vanilla, and I had raspberry syrup to drizzle on it after dishing it up, YUM! It was a hit! And super simple, I love it! Thank you for sharing!
Emily
thought you might want to know this site is using your image with no credit to you http://mydailymagazine.com/awesome-recipes-for-the-day-you-stray-from-the-diet/
Emily
How long could this sit in the fridge before baking? Would it be possibly to make this a day or two days ahead of time?
Tornadough Alli
I’m sorry I’m just getting to this now, my comment system was down! I wouldn’t leave this in really much more than a day…maybe 2, but not longer than that.
Norma
In the directions you mention vanilla, but that’s not listed as an ingredient. Is the “honey” supposed to be “vanilla” in the ingredients?
Becca @ Crumbs and Chaos
We absolutely love overnight french toast at our house – this raspberry cream cheese version sounds super decadent!!
Tornadough Alli
Thanks so much Becca, it’s a favorite here for sure!
Jennifer @ Show Me the Yummy
So perfect for spring brunch!
megunprocessed
That raspberry looks delicious – great photo!
Jo
Made this today for brunch and it is a keeper! I think perhaps my loaf of challah was slightly too big and my raspberries slightly sparse. Thank you for this!
Jeff the Chef
Wow, this sounds incredible … it’s like the birthday cake of breakfasts.