Make Ahead Raspberry French Toast Casserole


Easy French Toast Casserole is made with artisan bread, raspberries, and cream cheese. Perfect for holiday mornings or a lazy weekend meal or make ahead breakfast.


– 2 cups half and half – 1 tsp vanilla – ¼ tsp salt – 2 eggs – ¼ cup maple syrup – ½ cup brown sugar lightly packed – 4 to 6 pieces Artisan bread 4 pieces if leaving on crusts, 6 if cutting off crusts, cut into 1 inch cubes – 1 cup fresh or frozen raspberries


Preheat oven to 350. In a small sauce pan over medium high heat, add the half and half and vanilla in saucepan and let it come to a boil. Once boiling, take the mixture off of the heat and set aside to cool.


In a separate bowl, whisk together the eggs, maple syrup, and brown sugar.


Cut bread into one inch cubes. Scatter bread pieces into an 8×8 pan. Add in raspberries and cream cheese, being careful to evenly distribute ingredients and fill in any gaps.


Take the cooled half and half mixture and add it to the egg and sugar mixture, whisking to combine.


Pour that mixture over the bread in the pan. Gently press bread down with a large spoon or the palm of your hand to make sure all of the bread is saturated.


Prepare for baking by creating a water bath for mixture by placing the 8×8 pan into a larger pan (either a large cake pan or a sheet pan). Add some water to the pan.


Bake in the water bath for 35 minutes or until center is no longer jiggly. Carefully remove from the oven and water bath and let stand 30 minutes before serving.