There’s something undeniably comforting about waking up to the aroma of baked French toast wafting through your home. The Raspberry Almond French Toast Casserole is the perfect centerpiece for a cozy weekend breakfast, a special holiday brunch, or even a celebratory family gathering. With layers of fluffy bread soaked in a creamy custard, sweet-tart raspberries, and a hint of almond, this casserole combines classic flavors with a touch of elegance, making it both visually stunning and irresistibly delicious.
This recipe was inspired by the tradition of gathering family and friends for Sunday brunch. Over the years, I wanted a dish that captures the warmth and indulgence of French toast while being simple to prepare ahead of time. By assembling it the night before, you can wake up to a ready-to-bake treat that fills the kitchen with comfort and joy. Its versatility and make-ahead convenience make it a favorite for busy mornings or festive occasions, ensuring everyone leaves the table happy and satisfied.
Ingredients
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1 loaf of brioche or challah bread, cut into 1-inch cubes
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1 cup fresh or frozen raspberries
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8 large eggs
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2 cups whole milk
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1 cup heavy cream
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¾ cup granulated sugar
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1 teaspoon pure vanilla extract
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½ teaspoon almond extract
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¼ teaspoon salt
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½ cup sliced almonds, toasted
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2 tablespoons brown sugar (for topping)
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Butter, for greasing the baking dish
Directions
1. Prepare the Baking Dish
Grease a 9×13-inch baking dish generously with butter. This ensures the casserole doesn’t stick and adds a subtle richness to the edges of the French toast.
2. Assemble the Bread and Raspberries
Place half of the cubed bread in the prepared dish, spreading it evenly. Scatter half of the raspberries over the bread layer. Add the remaining bread cubes, followed by the remaining raspberries. Gently press the layers down to create a compact structure, which helps the custard soak evenly throughout the bread.
3. Make the Custard Mixture
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, almond extract, and salt. Whisk until fully combined and smooth. The custard mixture should have a slightly thick consistency that will coat the bread cubes thoroughly.
4. Pour Custard Over Bread
Slowly pour the custard mixture over the layered bread and raspberries. Press down lightly with a spatula or spoon to ensure all bread pieces absorb the liquid. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld and the bread to soak thoroughly.
5. Preheat the Oven and Prepare the Topping
Preheat your oven to 350°F (175°C). In a small bowl, combine the sliced almonds and brown sugar. This mixture will create a crisp, caramelized topping that contrasts beautifully with the soft custard.
6. Bake the Casserole
Remove the casserole from the refrigerator and let it sit at room temperature for 10 minutes while the oven preheats. Sprinkle the almond-brown sugar mixture evenly over the top. Bake uncovered for 45–50 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean, and the edges should be slightly puffed and crisp.
7. Serve and Enjoy
Allow the casserole to cool for 5–10 minutes before serving. This rest period helps the custard set fully while keeping it warm and creamy. Serve as-is or with a drizzle of maple syrup or a dusting of powdered sugar for an extra touch of sweetness.
8. Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven for 10–15 minutes until warmed through. This recipe is also freezer-friendly; wrap tightly and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Why This Raspberry Almond Casserole Works
Flavor Harmony: The tartness of fresh raspberries balances the sweet, custardy bread, while the almond extract and toasted almonds add a subtle nutty depth that elevates the overall taste.
Make-Ahead Convenience: Preparing the casserole the night before allows you to enjoy a stress-free morning. The overnight soak intensifies flavors and ensures every bite is rich and custardy.
Textural Contrast: The combination of soft, soaked bread with crisp almonds on top creates a delightful contrast in every bite, making this dish feel luxurious without requiring complicated techniques.
Visual Appeal: The vibrant red of the raspberries against the golden-brown crust makes this casserole look as good as it tastes—perfect for brunch tables or special occasions.
Tips for the Perfect French Toast Casserole
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Bread Choice Matters: Brioche or challah works best because their airy, slightly sweet texture soaks up the custard without falling apart. Avoid sandwich bread, which can become too mushy.
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Raspberries: Fresh raspberries are ideal, but frozen can work as well. If using frozen, gently thaw and drain excess liquid to prevent a watery casserole.
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Nut Options: While almonds are classic, feel free to experiment with pecans or walnuts for a different flavor profile. Toasting the nuts enhances their aroma and crunch.
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Custard Balance: Ensure your egg-to-liquid ratio is correct; too much liquid can make the casserole runny, while too little can dry it out.
Pairing Suggestions
This Raspberry Almond French Toast Casserole pairs beautifully with:
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A light fruit salad of melon, blueberries, and kiwi for freshness
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A cup of freshly brewed coffee or herbal tea
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Whipped cream or yogurt for added creaminess
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A drizzle of honey or pure maple syrup for those who like extra sweetness
Frequently Asked Questions
1. Can I make this casserole for a large crowd?
Absolutely! One of the best things about this Raspberry Almond French Toast Casserole is its versatility—it scales beautifully for larger gatherings. If you’re hosting a brunch for family, friends, or a holiday celebration, you can simply double the ingredients and bake the casserole in a 9×15-inch or even larger dish. Keep in mind that a bigger casserole will take longer to bake, usually an additional 10–15 minutes, so be sure to check the center for doneness before serving. You’ll know it’s ready when the custard is fully set, the edges are golden brown, and a knife inserted in the middle comes out clean. This method ensures everyone gets a perfectly cooked, creamy, and flavorful serving, even in larger quantities.
2. Can I substitute other berries?
Yes! While raspberries provide a lovely balance of sweetness and tartness, this casserole is very flexible when it comes to fruit. Blueberries, blackberries, or even a mix of fresh or slightly thawed frozen berries work wonderfully. If you choose sweeter berries, such as blueberries, consider slightly reducing the amount of granulated sugar in the custard to prevent the dish from becoming too sweet. Mixing different berries can also create a beautiful visual effect with varied colors and textures, adding an extra layer of appeal for your brunch table. Experimenting with seasonal berries is a fun way to make this recipe your own.
3. Is it okay to skip the almonds?
Yes, you can! While the almonds add a delightful crunch and a subtle nutty flavor that pairs perfectly with the custard and berries, the casserole will still be incredibly delicious without them. If you skip the almonds, you can enhance the topping in other ways—for example, by sprinkling a little cinnamon sugar over the custard before baking. This adds both flavor and texture, giving you that satisfying, slightly caramelized crust. Toasting other nuts like pecans or walnuts can also be a great alternative for those who prefer a different nutty flavor or texture.
4. How far ahead can I assemble it?
This casserole is perfect for make-ahead preparation. You can assemble it up to 24 hours in advance and keep it refrigerated until you’re ready to bake. Allowing the bread to soak overnight in the custard ensures each cube absorbs maximum flavor, resulting in a tender, custardy texture throughout. This make-ahead option is ideal for busy mornings, holiday brunches, or special occasions where you want to spend less time in the kitchen and more time enjoying your guests. Simply cover the dish tightly with plastic wrap or foil, refrigerate, and bake when ready, adding the almond-brown sugar topping just before putting it in the oven.
Conclusion
The Raspberry Almond French Toast Casserole is more than just a breakfast dish—it’s a celebration of flavors, textures, and traditions. Its make-ahead convenience, stunning presentation, and irresistible taste make it a must-try recipe for anyone looking to elevate their brunch game. Whether you’re preparing it for a lazy weekend morning, a special holiday, or a family gathering, this casserole promises to delight every guest at the table.
Give this recipe a try, and let the combination of tender custard-soaked bread, juicy raspberries, and crunchy almonds create a memorable start to your day. With its balance of sweetness, tartness, and nutty depth, this French toast casserole is sure to become a beloved classic in your recipe collection.
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Simple & Irresistible Raspberry Almond French Toast Casserole
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: 8–10 servings 1x
Description
This Raspberry Almond French Toast Casserole is a perfect choice for cozy weekend mornings, festive holiday brunches, or special family gatherings. Fluffy bread cubes soaked in a rich custard, layered with sweet-tart raspberries, and topped with toasted almonds create a dish that’s visually stunning, comforting, and irresistible. Its make-ahead convenience allows the flavors to meld overnight, making mornings stress-free while delivering maximum flavor.
Ingredients
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1 loaf brioche or challah bread, cut into 1-inch cubes
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1 cup fresh or frozen raspberries
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8 large eggs
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2 cups whole milk
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1 cup heavy cream
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¾ cup granulated sugar
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1 teaspoon pure vanilla extract
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½ teaspoon almond extract
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¼ teaspoon salt
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½ cup sliced almonds, toasted
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2 tablespoons brown sugar (for topping)
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Butter, for greasing the baking dish
Instructions
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Grease a 9×13-inch baking dish with butter.
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Layer half of the bread cubes in the dish, then scatter half of the raspberries on top. Add the remaining bread and raspberries, gently pressing down to compact the layers.
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In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, almond extract, and salt until smooth.
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Pour the custard evenly over the layered bread and raspberries, pressing lightly to ensure all bread absorbs the liquid. Cover and refrigerate for at least 2 hours or overnight.
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Preheat oven to 350°F (175°C). Mix sliced almonds with brown sugar for the topping.
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Remove casserole from the refrigerator and let sit at room temperature for 10 minutes. Sprinkle almond-brown sugar mixture over the top.
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Bake uncovered for 45–50 minutes, or until custard is set and top is golden brown. Check doneness by inserting a knife in the center.
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Allow to cool 5–10 minutes before serving. Serve as-is or with maple syrup or powdered sugar if desired.
Notes
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Brioche or challah is best for soaking custard; avoid sandwich bread.
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Fresh raspberries are ideal; frozen can be used but drain excess liquid.
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Nuts are optional; can substitute pecans or walnuts.
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Make-ahead assembly can be done up to 24 hours in advance for convenience.
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Leftovers store in the refrigerator for up to 3 days; reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
