RASPBERRY CHEESECAKE FRENCH TOAST CASSEROLE
This overnight french toast casserole has tart raspberries and a smooth cream cheese filling in each bite.....it's over-the-top good!!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Use cooking spray to grease the bottom and sides of a 9x13 pan; set aside.
- 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.
- In a small bowl, combine the cream cheese and 1/3 c sugar and stir until smooth.
- 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!
- Sprinkle the berries on next followed by the remainder of the bread cubes. Set aside.
- In a large bowl, whisk the eggs. Then whisk in the milk, 1/2 c sugar and vanilla.
- 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.
- In the morning (or when you're ready to bake it), preheat the oven to 350°F.
- Bake the casserole (uncovered) for 45-50 minutes or until the internal temperature reaches 160 and the top is golden brown.
- Remove from the oven and let rest a few minutes. Sprinkle with powdered sugar, if desired, and serve with maple syrup.
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