Raspberry ‘n Cream Baked French Toast

Raspberry 'n Cream French Toast2

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Raspberry 'n Cream French Toast2

Raspberry ‘n Cream Baked French Toast

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 8


  • 1 cup Maple syrup
  • 1 large Loaf French bread - cut into 2 inch cubes
  • 4 to 6 ounces Cream cheese - cut in small cubes
  • 3 cups Milk
  • 6 Eggs
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla
  • 2 cups Fresh raspberries
  • 3/4 cup Brown sugar
  • 3 to 4 tbsp Butter
  • Extra maple syrup or raspberry syrup - optional


  • Spray a 9×13 inch baking dish with cooking spray.
  • Pour 1 cup maple syrup into the baking dish, spreading in an even layer.
  • Add the bread cubes to bottom of dish.
  • Whisk together eggs, milk, cinnamon and vanilla.
  • Pour the egg mixture over the bread.
  • Cover with foil and place in refrigerator overnight.
  • When ready to bake, preheat oven to 350 degrees.
  • Uncover casserole and sprinkle fresh raspberries and cream cheese pieces over the top.
  • Next, top with brown sugar and dot top with small pieces of butter.
  • Cover loosely with foil. Bake for 50 to 60 minutes.
  • Remove foil and bake another 10 to 15 minutes until all the liquid is absorbed and the top is bubbly.
  • Let cool a few minutes before cutting into squares and serving.
  • You can serve this with maple or raspberry syrup, if you like.


Calories: 392kcal | Carbohydrates: 63g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 214mg | Potassium: 388mg | Fiber: 2g | Sugar: 51g | Vitamin A: 536IU | Vitamin C: 8mg | Calcium: 227mg | Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. Jane Larsen says:

    Thank you so much for this recipe! I’ve used strawberries and blueberries (instead of the rasberries), and have made it multiple times for my family holiday gatherings. It has received rave review every time with many demands for the recipe!

    1. Amy Hanten says:

      Thanks for sharing Jane! Glad you loved it! Yes, strawberries and blueberries or a combination all work great in this! -Amy

  2. Can apples be used in this recipe?

    1. Amy Hanten says:

      Hi Lois. Yes! I think apples would be delicious in place of the raspberries. I would peel and dice about 4 cups. Then sautee them n butter with a little sugar or brown sugar and cinnamon first before assembling the dish. Let me know what you think! I can’t wait to try it myself! Thanks! -Amy

  3. Florene Krueger says:

    this is a 10 star it is wonderful we loved loved it will make it again very soon thanks for the great recipe