Community recipe
Raspberry-Lemon Cream Cheese French Toast Bake
Soft challah, pockets of tangy lemon cream cheese, and bright raspberries bake into a golden, custardy brunch casserole. Assemble it in one dish, let the bread soak up the vanilla-lemon custard, then serve warm with a light snowfall of powdered sugar.
- Serves
- 6
- Prep
- 30 min
- Cook
- 55 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp unsalted butter
- 450 g challah breads, cut into 1-inch cubes
- 225 g cream cheeses, softened to room temperature
- 50 g granulated sugar
- 1 lemon, finely grated zest; reserve the juice
- 250 g raspberries, rinsed, drained, and patted dry
- 6 large eggs
- 360 ml whole milk
- 120 ml heavy creams
- 50 g granulated sugar
- 2 tsp vanilla extracts
- 0.25 tsp fine salt
- 1 tbsp lemon juice, squeezed from the zested lemon
- 2 tbsp powdered sugars, for dusting
Make it
Instructions
- 01
Heat the oven and prepare the dish
Set a rack in the center of the oven and preheat to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with 1 tbsp unsalted butter. Cut 450 g challah bread into roughly 1-inch cubes; spread them in the dish in an even layer. If the loaf is very fresh and soft, let the cubes air-dry while you prepare the filling. | Why: A greased dish releases the bake cleanly, and evenly sized bread cubes soak at the same rate.
- 02
Make the lemon cream cheese filling
In a medium bowl, beat 225 g cream cheese, softened to room temperature, with 50 g granulated sugar until smooth and fluffy, about 1 minute. Zest 1 lemon finely and mix the zest into the cream cheese. Rinse 250 g fresh raspberries gently, drain, and pat completely dry; set them aside. | Why: Softened cream cheese blends without lumps, while dry berries are less likely to make the casserole watery.
- 03
Dot the bread with filling and berries
Drop the lemon cream cheese over the bread in small spoonfuls, distributing it across the dish. Tuck the raspberries in between the bread cubes, saving a few whole berries for the top if you like. The layers do not need to look perfectly even. | Why: Scattered pockets make sure each serving gets a little creamy filling and fruit.
- 04
Whisk and pour on the custard
In a large bowl, whisk 6 large eggs until the whites and yolks are fully combined. Whisk in 360 ml whole milk, 120 ml heavy cream, the remaining 50 g granulated sugar, 2 tsp vanilla extract, and ¼ tsp fine salt. Squeeze in 1 tbsp lemon juice from the zested lemon and whisk once more. Pour the custard slowly and evenly over the casserole, gently pressing any dry bread cubes down so they get coated. Leave the dish to soak for 15 minutes while the oven finishes heating; the top should look moist, not puddled. | Why: A short soak lets the custard penetrate the bread for a tender, evenly set center.
- 05
Bake until puffed and golden
Bake uncovered at 350°F (175°C) for 40–45 minutes, rotating the dish once halfway through. It is ready when the top is deep golden, the center is puffed and no longer sloshes when gently nudged, and a knife inserted into a central bread cube comes out without liquid egg. If the top browns too quickly, loosely tent it with foil for the remaining time. Let the casserole rest for 10 minutes, then dust with 2 tbsp powdered sugar just before serving. Cut into portions and serve warm. | Why: Baking sets the custard, and a brief rest makes neat portions while keeping the center soft.
