Show the people in your life just how much you love them this Valentine’s Day (or really, any day!) with this decadent Raspberry Cream French Toast Casserole. Imagine a warm, golden casserole packed with the tang of fresh raspberries, the creaminess of vanilla cream filling, and the perfect balance of sweetness. The fresh burst of raspberry paired with the smooth, sweet vanilla cream creates a flavor profile that’s nothing short of amazing. It’s the ideal way to start a special day—whether it’s Valentine’s Day, a weekend brunch, or simply a Sunday morning treat with the ones you love.
This dish has everything you want in a brunch casserole: it’s comforting, sweet, a little bit tangy, and beautifully indulgent. And the best part? It can be prepped the night before, so all you have to do the next day is bake it and enjoy the delicious results!
Ingredient Notes
Sourdough Bread: I’m a huge fan of sourdough in this casserole! It’s hearty, with just the right amount of tang to balance the sweetness of the filling. Plus, it holds up perfectly to the custard. If you don’t have sourdough on hand, feel free to swap in brioche or challah for a softer, sweeter result. Both options will add a richness to the casserole that’s absolutely mouthwatering.
Fresh vs. Frozen Raspberries: I love using fresh raspberries for their burst of flavor, but frozen raspberries work just as well. Keep in mind that frozen berries will release more liquid during baking, so the casserole might be a bit softer, but just as delicious! If you’re using frozen raspberries, be sure to fold them in gently to prevent them from breaking apart too much.
Vanilla Cream Filling: This part is key! The cream cheese, powdered sugar, and vanilla extract create a dreamy filling that contrasts beautifully with the tangy raspberries and the soft, egg-soaked bread. Don’t skimp on the vanilla—it’s the secret ingredient that brings everything together.
How to Make This Raspberry Cream French Toast Casserole:
This recipe is as easy as it is delicious. Let’s walk through the simple steps to get it into your oven and onto your table.
- Prep the Sourdough: Start by chopping your sourdough into bite-sized cubes. Place half of it in a greased 9×13 baking dish, making sure it’s evenly spread out to cover the bottom.
- Make the Raspberry Cream Filling: In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and 1 tsp of milk until smooth and creamy. Gently fold in half of the raspberries, then spread this sweet, creamy filling over the bread in the dish. This is where the magic happens! You’ll get a perfect balance of creamy and tangy in every bite.
- Whisk the Egg Mixture: In a separate bowl, whisk together eggs, milk, and a dash of cinnamon. Pour this mixture evenly over the casserole, making sure to soak all of the bread. This egg mixture will create a custard-like texture that’s perfectly rich.
- Assemble the Casserole: Add the remaining sourdough cubes on top of the mixture, then sprinkle with the rest of the fresh raspberries. Press them gently into the bread, ensuring they’re evenly distributed for the perfect bite every time.
- Refrigerate Overnight: Cover the casserole tightly with aluminum foil and pop it in the fridge overnight. The bread will soak up the custard and cream mixture, making it even more flavorful the next morning. This step is key for achieving that soft, melt-in-your-mouth texture.
- Preheat and Bake: The next morning, preheat your oven to 375°F. Bake the casserole for 45 minutes, covered with foil, then remove the foil and bake for an additional 15 minutes uncovered to get that golden, crispy top. You’ll know it’s done when the top is golden brown and the center is set.
- Top and Serve: Once baked, dust the casserole with powdered sugar, add a few extra raspberries for that extra pop of color, and serve it up with your favorite breakfast sides like crispy bacon or breakfast sausage. A drizzle of maple syrup also makes it extra indulgent.
Why This Casserole is Perfect for Special Occasions:
This Raspberry Cream French Toast Casserole is a perfect dish to serve for Valentine’s Day, birthdays, or any special occasion. The vibrant red raspberries give it a festive touch that’s perfect for celebrations, while the creamy filling and cinnamon-spiced egg mixture make it feel indulgent yet comforting. It’s the kind of dish that makes people feel cared for and special—whether it’s a quiet Sunday breakfast or a brunch with loved ones.
Pro Tips for the Perfect Casserole:
- Prep Ahead: This casserole is the perfect make-ahead dish. Preparing it the night before allows all the flavors to meld together, and you don’t have to worry about rushing in the morning. Simply pop it in the oven, and it’s ready to serve!
- Add Toppings: Want to take this casserole to the next level? Try adding a dollop of whipped cream or a scoop of vanilla ice cream for a decadent touch. A sprinkle of cinnamon or a few toasted pecans on top would also complement the raspberries beautifully.
- Substitute the Raspberries: Feel free to swap out raspberries for other berries, like blueberries, blackberries, or strawberries, depending on what you have available. Each will bring its own unique flavor to the dish, and they’ll all pair wonderfully with the vanilla cream filling.
This Raspberry Cream French Toast Casserole is the perfect way to make any day feel like a celebration. Whether you’re sharing it with a special someone or enjoying it with the family, it’s sure to be a hit!
Raspberry Cream French Toast Casserole
Ingredients
- 1 Large Sourdough Loaf
- 8 oz Cream Cheese softened
- 1 C Powdered sugar
- 1 tbsp Vanilla
- 1 tbsp Milk
- 6 oz Raspberries fresh or frozen
- 8 Eggs
- 2 C Half & Half or Milk
- 1 tsp Cinnamon
- 1/2 tsp Salt
Instructions
- Chop the sourdough into bite sized pieces. Place half of the loaf into a 9x13 in. greased baking dish.
- In a bowl or stand mixer fitted with the whisk attachment, add the softened cream cheese, powdered sugar, vanilla, and 1 tbsp of milk. Mix until smooth and creamy. Fold in about half of the raspberries.
- Spread the raspberry cream cheese mixture over the sourdough that is in the baking dish. Add the rest of the sourdough to the baking dish. Top with the rest of the raspberries.
- To make the egg mixture, whisk the eggs, milk, cinnamon, and salt in a bowl until combined. Pour the egg mixture into the baking dish on top of the sour dough. I like to make sure each piece gets some egg mixture on it.
- Cover the casserole with aluminum foil and refrigerate overnight to allow the bread to soak up the egg mixture.
- When ready to bake, pull the casserole out of the refrigerator and keep it covered with the aluminum foil. Preheat the oven to 375F.
- Bake the casserole, keeping it covered, in a preheated oven for 45 minutes. After 45 minutes, take the foil off and continue baking for 15 more minutes, uncovered. Dust with more powdered sugar and let sit for 5 minutes before serving.
