Baked Raspberry French Toast Casserole Cream Cheese Recipe

This make-ahead baked raspberry french toast casserole cream cheese recipe has always been a favorite. It is delicious and makes a beautiful presentation.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 325kcal
Author Katie Crenshaw


  • 16 oz Challah- cubed
  • 8 oz cream cheese cut into small pieces
  • 3 cups half and half
  • ΒΌ cup melted butter
  • 4 eggs
  • 1/3 cup real maple syrup
  • 2 cups fresh raspberries
  • 10 oz jar raspberry preserves


  • Arrange half of cubed bread in a lightly greased 13x9in casserole dish.
  • Sprinkle cream cheese pieces evenly over bread.
  • Top with remaining bread.
  • Whisk together eggs, butter, half and half, and maple syrup.
  • Pour over bread, pressing bread cubes to absorb egg mixture.
  • Cover and chill 8 hours.
  • Bake covered at 350 degrees for 30 minutes.
  • Bake an additional 30 minutes uncovered.
  • Heat raspberry preserves in a saucepan over low heat until completely melted.
  • Top French toast casserole with raspberries.
  • Drizzle raspberry preserves over the French toast casserole. Serve.


*Note: You can substitute Challah Bread for French Bread.


Calories: 325kcal | Carbohydrates: 33g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 455mg | Potassium: 145mg | Fiber: 2g | Sugar: 16g | Vitamin A: 505IU | Vitamin C: 5.9mg | Calcium: 124mg | Iron: 1.2mg