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.

Raspberry Mascarpone French Toast Casserole slice on a square white plate

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!
Overhead view of raspberry mascarpone French toast

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.

Raspberry Mascarpone French Toast Casserole on a white plate with a drizzle of maple syrup

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
  • Honey
  • Cinnamon sugar
  • Coconut flakes
  • Toasted, chopped nuts
  • Lemon Curd

More French Toast Recipes You’ll Love:

Raspberry Mascarpone French Toast Casserole Recipe

Raspberry Mascarpone French Toast Casserole Recipe

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 12 servings

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

To Serve:

  • Powdered sugar
  • Maple syrup
  • Raspberries


  1. Spray 7 x 11 inch baking pan with cooking spray. Place half the bread cubes in the bottom of the pan.
  2. Whisk together the eggs, cream, milk and sugar. Set aside.
  3. Make mascarpone cream by whipping together the mascarpone, sugar and lemon juice.
  4. Dollop spoonfuls of mascarpone cream over the bread. Sprinkle raspberries over the cheese. Cover with remaining bread cubes.
  5. 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.
  6. Remove from the refrigerator 30 minutes before need to bake it. Preheat oven to 350 degrees.
  7. 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.
  8. 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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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 421Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 172mgSodium: 272mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 9g


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