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Overnight Raspberry French Toast

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Overnight Raspberry French Toast is the best decadent raspberry breakfast casserole topped with fresh raspberry sauce!

overnight raspberry french toast on a plate

This is a breakfast casserole we’ve made for a long time, and it’s one of our favorites. We’ve always made it with blueberries, but since RecipeBoy Brooks is pretty obsessed with raspberries we went with those instead this time. It was a great idea. The raspberries are delicious in this recipe. Since they’re a little more tart than blueberries, we’ve added a bit of sugar to the casserole to balance it all out.

ingredients displayed for making overnight raspberry french toast

Ingredients needed:

  • challah bread
  • cream cheese or mascarpone cheese
  • fresh or frozen raspberries
  • eggs
  • milk
  • vanilla extract
  • maple syrup
  • white sugar
  • cornstarch
  • water
  • butter

four photos showing how to make overnight raspberry french toast

How to make Overnight Raspberry French Toast:

The complete, printable recipe is at the end of this post.

Spray a 9×13-inch baking dish with nonstick spray and set aside.
 
Cut the bread into 1-inch pieces. Place half into the prepared baking dish. Cut the cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Sprinkle sugar on top. Then top with the raspberries and then the remaining bread cubes.
 
Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge 1/2 hour before baking. Preheat oven to 350 degrees F. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.

two photos showing how to make raspberry sauce in saucepan

How to make Raspberry Sauce:

In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the raspberries and reduce heat to low. Simmer for about 10 minutes or until the raspberries begin to soften. Stir in the butter until melted.

pouring raspberry sauce onto french toast on plate

Pour warm sauce over individual servings.

Recipe Tips:

  • I prefer to use mascarpone cheese over cream cheese in this recipe. It’s a little more creamy and rich!
  • I like to use whole milk. It just makes the dish a little bit more decadent all around.
  • Mix in chopped fresh, frozen or canned peaches for a peach and raspberry overnight french toast.

overnight raspberry french toast on a plate

The Best Recipes Using Raspberries:

overnight raspberry french toast on a plate

Overnight Raspberry French Toast

RecipeBoy.com
What a wonderful breakfast to serve to guests!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 466 kcal

Ingredients
  

FRENCH TOAST:

  • 12 slices (1 pound) thick, stale Challah bread
  • Two 8-ounce packages cream cheese or mascarpone cheese, at room temperature
  • ¼ cup granulated white sugar
  • 1 cup fresh or frozen raspberries (or maybe a little more)
  • 12 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup

RASPBERRY SAUCE:

Instructions
 

PREPARE THE FRENCH TOAST:

  • Spray a 9x13-inch baking dish with nonstick spray and set aside.
  • Cut the bread into 1-inch pieces. Place half into the prepared baking dish. Cut the cream cheese (or mascarpone) into cubes (or scoop with a small cookie scoop) and place on top of the bread. Sprinkle the sugar evenly on top. Then sprinkle on the raspberries and then the remaining bread cubes.
  • Whisk the eggs in a large bowl. Whisk in the milk, vanilla and syrup until well combined. Pour over the bread cubes. Cover with plastic wrap and refrigerate overnight (I like to place a book on top of the plastic wrap to sink the bread into the liquid). The next morning remove the pan from the fridge ½ hour before baking. Preheat oven to 350℉. Remove the plastic wrap, then cover with foil and bake for 30 minutes. Remove the foil and bake another 25 to 30 minutes, or until the center is set and color is golden.

MAKE THE RASPBERRY SAUCE:

  • In a medium saucepan whisk together the sugar and cornstarch. Add the water and bring to a boil over medium heat. Stir constantly and boil for about 3 minutes. Stir in the raspberries and reduce heat to low. Simmer for about 10 minutes or until the raspberries begin to soften. Stir in the butter until melted. Pour warm sauce over individual servings.

Notes

  • I like to use whole milk- it just makes the dish a little bit more decadent all around.
  • Mix in chopped fresh, frozen or canned peaches for a peach and raspberry overnight french toast!

Nutrition

Serving: 1servingCalories: 466kcalCarbohydrates: 53gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 251mgSodium: 359mgPotassium: 275mgFiber: 2gSugar: 31gVitamin A: 959IUVitamin C: 5mgCalcium: 166mgIron: 2mg
Keyword french toast, overnight, raspberry
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