Raspberry Mascarpone French Toast Casserole
Raspberry Mascarpone French Toast Casserole is filled with luscious red raspberries and mascarpone for a delightful addition to your menu.
I love the ease of a make-ahead Breakfast Casserole Recipe, especially for weekend company or holidays.
Why You Should Make This
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 French toast stuffed with raspberries 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!
- Being able to prep this breakfast casserole the day before makes for an easy, impressive breakfast or brunch where the cook doesn’t have to break a sweat.
- If you’re having special overnight company, whip up some Grand Marnier Mimosas and make it a memorable meal!
Tips for Making an Easy Breakfast Casserole Recipe
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 French toast casseroles and breakfast stratas 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 of this breakfast casserole recipe very easily. I gently heat individual servings in the microwave.
How to Serve on Overnight French Toast Bake
Although maple syrup is an obvious, go-to topping for a French toast breakfast casserole, there are a few other options. Spread on a little butter while warm, then add your favorites.
- Fresh berries or berry sauces and syrups
- Powdered sugar
- Whipped Cream
- Cinnamon sugar
- Coconut flakes
- Toasted, chopped nuts
- Lemon Curd
More French Toast Recipes You’ll Love:
- Banana French Toast from Living Locurto
- Sausage Croissant French Toast Casserole
- Sugar Crusted French Toast
- Pumpkin French Toast with Mascarpone
- Grand Marnier French Toast
- More Brunch Foods
Raspberry Mascarpone French Toast Casserole Recipe
A sublime make ahead breakfast casserole filled with raspberries and mascarpone
- 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.
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Amount Per Serving: Calories: 421Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 172mgSodium: 272mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 9g
54 Comments on “Raspberry Mascarpone French Toast Casserole”
I would love to wake up to this delicious French toast casserole. I love these casseroles that you can make the day before. I hope you had a wonderful Easter!!
What a lovely treat for breakfast! And, being able to make it ahead of time makes it even better. Love the mascarpone in the middle.
I’ll have to tel my dad your husband’s alarm goes off at 5. His goes off just after 6 and my mom wakes him. He doesn’t know how good he has it. Even if this was waiting for him, Dad wouldn’t take the time to eat it. I’d happily have it for breakfast though.
look wonderful Lizzy like always , love raspberries, I have someones frozen, this years I dont find so much, Hope you had a lovely Easter dear!
Holy perfection. This is the kind of breakfast that would actually get me out of the bed in the morning… maybe it’ll work on the kids, too! 😉 Cannot wait to try!
This looks unbelievable! (I feel like I say that to every one of your recipes but it’s always true!) Challah on its own is perfect but then with raspberries and mascarpone? Yeah, breakfast perfection. Have a great week, Liz!
Delicious and beautiful! When JT and I were first married and I didn’t have a job yet, I’d make his lunch. The first lunch I made, I packed a beer with it thinking he’d like that! I had no idea! We had a good laugh about it.
What a treat for a special day. I hope you had a great Easter holiday.
Oh Liz, I just love this one! My family would love this (and love me if I make it for them!). It’s definitely on the menu!!!
This sounds amazing! I can’t wait to make it for my next book club brunch! We love raspberries and mascarpone together!
Ooh, yum, love everything in this so sure it’s wonderful!
This looks delicious, and perfectly decadent! I think the raspberries would be a perfect way to cut the sweetness a little. And you’re an amazing wife by any estimation!
So pretty, Liz! This would be absolutely perfect for Mother’s Day brunch!
I love french toast and now that I have your recipe I can make it ahead. Saves me the stress of the morning rush in the kitchen. Thanks for sharing!
This is a good one Liz. I love breakfast casseroles and make them whenever we have company. Perfect for making anyone start the day right!
Those fluffy challah cubes!!!! I love how golden and scrumptious this looks…I know my husband would absolutely adore this dish!
It looks delicious, Liz! It would’ve been great this morning, but I can see it being great for supper too! Thanks!
This looks amazing. I would love to wake up to a dish like this for breakfast. I wouldn’t even need syrup.
My kind of French Toast! Fruity and delicious!
I’m with your opinion .
Looks like a perfect holiday breakfast! Happy Easter Liz-enjoy the day:@)