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This breakfast bake turns plain morning meals into something you'd be proud to serve for brunch. When crusty bread meets smooth cheese chunks and tart raspberries, you get a mix of textures and tastes that makes any day feel special.
I whipped this up for my family one Christmas morning, and now they ask for it whenever we've got something to celebrate. Everyone fights over the bites with those melty cream cheese spots hidden throughout the dish.
Ingredients
- French bread: You'll want 12 cups when you cut it up. The firm outside gives you nice texture while the inside soaks up all the good stuff.
- Raspberries: Grab 2 cups, fresh works but frozen is fine too. Don't worry about thawing them first.
- Cream cheese: One 8-ounce block creates those yummy cheesecake bits. Let it sit out till it's completely soft.
- Sugar: We split it up between parts of the dish so everything tastes just right.
- Eggs: All 10 of them help make that custardy base that turns plain bread into something magical.
- Milk: About 1 2/3 cups teams up with the eggs. Go for whole milk if you can—it makes everything richer.
- Vanilla extract: This makes all the other flavors pop and adds a cozy touch.
- Powdered sugar: You don't have to use it, but a light dusting makes everything look fancy and adds a hint of sweetness.
Step-by-Step Instructions
- Prepare the Baking Dish:
- Spray a 9x13 dish really well with cooking spray. Don't miss the corners or sides, or you'll be scraping stuck bits later.
- Create the Base Layer:
- Put about two-thirds of your bread chunks in the dish. They should fit comfortably but not be smashed down—you want room for the egg mixture to get in between.
- Prepare Cream Cheese Mixture:
- Mix your soft cream cheese with 1/3 cup sugar until it's totally smooth. Take your time here—the cream cheese needs to be room temperature or you'll end up with lumps.
- Layer the Fillings:
- Drop spoonfuls of the cream cheese mix over the bread without spreading them out. Then scatter the raspberries around, and finish with the rest of your bread chunks on top.
- Mix the Custard:
- In a big bowl, beat the eggs until they're all one color, then stir in milk, the rest of your sugar, and vanilla until everything's mixed together. Don't leave any egg streaks behind.
- Soak the Casserole:
- Pour your egg mix evenly over everything, then push down gently so all the bread gets wet. Cover it up and stick it in the fridge overnight so the bread can drink up all that custard.
- Bake to Perfection:
- Cook it uncovered at 350°F for 45 to 50 minutes until it's golden on top and hits 160°F in the middle. It should wiggle a little but not look wet or runny.
- Finish and Serve:
- Let it sit for a few minutes before cutting it. This helps it hold together better. Sprinkle some powdered sugar on top to make it pretty and serve with maple syrup if you want.
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This dish always takes me back to my grandma who couldn't pick between cheesecake and french toast when we had family gatherings. The first time she tried this mashup, her whole face lit up. Now I make it whenever I spot fresh raspberries at the market, and think of her.
Make It Your Own
Feel free to switch things up with this breakfast bake. Try other berries like blueberries, strawberries or blackberries—they all work great. Want it extra fancy? Toss in some white chocolate pieces or add a crumbly topping before you put it in the oven.
Storage and Reheating
You can keep this in your fridge for about 3 days. Just wrap any leftover portions tightly or put them in sealed containers. When you want more, zap single servings in the microwave for 60 to 90 seconds. For bigger portions, wrap them in foil and warm them in a 300°F oven for around 15 minutes.
Serving Suggestions
While this dish stands on its own, adding a few sides makes it even better. Crispy bacon or breakfast sausages give you that sweet and salty combo everyone loves. A bowl of mixed fruits with some orange or grapefruit balances the sweetness. And don't forget coffee or mimosas to round everything out.
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Common Questions
- → Can I use frozen raspberries instead of fresh?
Absolutely! Frozen berries work great in this dish. Just toss them in frozen - don't thaw them first or you'll end up with too much liquid.
- → Can I prepare this without the overnight refrigeration?
The overnight chill helps the bread soak up all that tasty custard. If you're in a rush, let it sit for at least 2 hours before baking.
- → What type of bread works best?
French bread gives the best texture, but you can't go wrong with thick-cut brioche or challah too.
- → How do I know if the casserole is fully cooked?
Look for a nice golden brown top, and check that the inside hits 160°F. A food thermometer will tell you for sure.
- → Can I make this dairy-free?
Sure thing! Swap the cream cheese for your favorite plant-based version and use almond or oat milk instead of regular milk.