Name: Raspberry Swirl Cream Cheese French Toast Bake Everyone Will Love
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Ingredients: 1 loaf of brioche or challah bread, cut into 1-inch cubes; 8 oz cream cheese, softened; 1 cup fresh or frozen raspberries; 8 large eggs; 2 cups whole milk; 1/2 cup heavy cream; 1/3 cup granulated sugar; 1 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup raspberry jam or preserves; 1-2 tbsp water (to thin raspberry jam, if needed); 1/4 cup brown sugar; 1/4 cup all-purpose flour; 3 tbsp cold unsalted butter, cubed; 1/2 tsp ground cinnamon

Description

Start your morning with a decadent, cozy breakfast that everyone will adore. This Raspberry Swirl Cream Cheese French Toast Bake combines soft, custardy bread with creamy cheesecake and sweet-tart raspberry swirls. Perfect for family brunches, holiday mornings, or a special weekend treat, it’s easy to make ahead and always impressive on the table.

Ingredients

Scale

1 loaf of brioche or challah bread, cut into 1-inch cubes
8 oz cream cheese, softened
1 cup fresh or frozen raspberries
8 large eggs
2 cups whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup raspberry jam or preserves
1–2 tbsp water (to thin raspberry jam, if needed)
1/4 cup brown sugar
1/4 cup all-purpose flour
3 tbsp cold unsalted butter, cubed
1/2 tsp ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread bread cubes evenly in the dish.
Beat cream cheese until smooth and set aside.
In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until combined.
Pour half of the custard over the bread cubes. Dollop cream cheese over the bread and sprinkle half of the raspberries. Pour the remaining custard over the top.
Mix raspberry jam with water until smooth. Drop spoonfuls over the custard and gently swirl with a knife or skewer.
Combine brown sugar, flour, and cinnamon in a bowl. Cut in cold butter until crumbly and sprinkle over the bake.
Cover with foil and bake for 35 minutes. Remove foil and bake an additional 20–25 minutes until custard is set and topping is golden.
Cool for 10–15 minutes before serving. Garnish with extra raspberries or powdered sugar if desired.

Notes

Use slightly stale bread for best custard absorption.
Fresh or frozen raspberries work; frozen maintain shape better.
Make-ahead: assemble overnight and refrigerate for a quick morning bake.
Topping variations: add chopped nuts for crunch.
Serve with maple syrup, whipped cream, or a dusting of powdered sugar.

Prep Time: 20 minutes
Cook Time: 55 minutes