I love the ease of a make ahead breakfast dish, especially for weekend company or holidays. This Raspberry Mascarpone French Toast Casserole is filled with luscious red raspberries and mascarpone for delightful addition to your menu.
Raspberry Mascarpone French Toast Casserole
Beginning in the early days of our marriage, Bill would tease that a more loving wife would prepare a nice hot breakfast before work (ahem, his alarm goes off at 5 AM). I’d laugh and roll my eyes, but sometimes I do pamper him. Make ahead breakfasts are perfect for those early risers!
This overnight berry stuffed French toast casserole was one such treat. Layered with challah cubes, dollops of sweetened mascarpone and fresh berries, then doused with a rich custard, this French toast was one delightful way to start the morning! If you’re having special overnight company, whip up some Grand Marnier Mimosas and make it a memorable meal!
Tips for Making an Overnight Breakfast Casserole
Sweet or savory, overnight breakfast casseroles are huge time savers for when you have overnight guests or a big holiday brunch to prepare. Here are a few hints if you have not made one of these breakfast dishes that can be prepped the night before.
- Overnight casseroles, breakfast stratas or overnight French toast dishes are often filled with bread cubes. PRO-Tip:Make sure to use stale bread or dry it out yourself by cutting it into cubes and spreading it out in one layer on a baking sheet, tossing occasionally, until it dries out.
- Make sure your custard mixture is well mixed for the best consistency. I beat my eggs first, then add the milk and cream and whisk until they’re combined.
- Spread your bread and other ingredients evenly in your casserole dish, then pour on the custard. You can pour in half, let it soak in and add the rest. I also like to use my spatula to press on the surface so that it’s all a similar depth.
- Cover well with plastic wrap and store in the refrigerator until you’re ready to bake the next morning.
- Before baking, let the casserole rest at room temperature for about 30 minutes to take the chill off.
- PRO-Tip: You can actually make and serve this “overnight” French toast casserole on the same day you make it. Just let the custard soak in for 30 minutes, pressing down on occasion to encourage the custard to infuse into the bread. Bake for 10-15 minutes less. The casserole may not puff up quite as high, but it will still be a tasty breakfast treat.
- You can reheat the leftovers. I gently heat individual servings in the microwave.
More French Toast Recipes You’ll Love:
- French Toast Roll Ups from The BakerMama
- Pumpkin French Toast with Mascarpone Whipped Cream from That Skinny Chick Can Bake
- Berry French Toast Kabobs from Valerie’s Kitchen
- Sausage Croissant French Toast Casserole from That Skinny Chick Can Bake
- Banana French Toast from Living Locurto
- One loaf challah, about 15 ounces, cut into 1 1/2 inch cubes
- 6 eggs
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 1/3 cup sugar
- 6 ounces fresh raspberries (I always toss in a few more)
For Mascarpone Cream:
- 8 ounces mascarpone
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- Powdered sugar
- Maple syrup
- Spray 7 x 11 inch baking pan with cooking spray. Place half the bread cubes in the bottom of the pan.
- Whisk together the eggs, cream, milk and sugar. Set aside.
- Make mascarpone cream by whipping together the mascarpone, sugar and lemon juice.
- Dollop spoonfuls of mascarpone cream over the bread. Sprinkle raspberries over the cheese. Cover with remaining bread cubes.
- Pour custard liquid over the bread, then use a spatula to press bread down into the mixture. Cover with plastic wrap and refrigerate 8 hours or overnight to allow the bread to absorb the custard.
- Remove from the refrigerator 30 minutes before need to bake it. Preheat oven to 350 degrees.
- Remove plastic wrap from casserole dish. Cover with foil and bake for 30 minutes. Remove foil and bake for 30 minutes or longer or until the custard is set.
- Let cool about 10 minute before serving. Sprinkle with powdered sugar and serve with more berries and maple syrup, if desired.