Dark Chocolate and Raspberries are starring in this make-ahead French Toast Casserole. Finished with a Homemade Raspberry Syrup. Can you say yum?
Hello Everyone! Oh breakfast, how I adore you. Especially when you’re ready to be put into the oven in the morning and all I have to do is wait, relax on our couch, and sip on a cup of tea. Theee best!
I have made this casserole countless times. If you’ve been reading my blog for a while, you might remember this Overnight Blueberry French Toast Casserole that I posted over a year ago. It’s been by far one of my most popular recipes I’ve posted and I constantly receive new comments and emails telling me how much you love it too, which makes me happier than you can imagine.
I also receive plenty of questions regarding this recipe, so I thought I’d make it again, pay close attention to exactly how I prepare it, and share some more info with all of you.
At least that’s my excuse for whipping up this beloved casserole once again. I really have been dying to make a Dark Chocolate Raspberry version for quite some time.
Plus, Mother’s Day is right around the corner. I happen to be convinced that this is the best thing to make for your mom on that special day. It’s pretty to look at, simple to make (so dad and the kids can handle this), and is definitely a special, special breakfast indulgence.
Now I will never be able to decide which one’s my favorite. Blueberries and I have been tight ever since I can remember and you all know how much I love raspberries. I am pretty sure raspberries are the number 1 fruit featured on Deliciously Yum. And I’m not at all sorry about it. So basically I’m saying that both version are fabulous. You really can’t go wrong either way.
I did, however, experiment just a little bit with this version. In a naughty way. Not only did I add dark chocolate, but I substituted heavy cream for milk. The creaminess, richness and melt-in-your-mouth wonderfulness you’ll get as a result is worth every calorie. You can thank me later.
The question I get asked the most is how to adapt this casserole for a 9-x-13″ baking dish. I’ve detailed everything in the recipe below. You basically prepare 1 1/2 recipes to make it work. I find that if you simply double the recipe, the casserole needs to bake quite a bit longer and still stays a bit too wet inside for my liking. It might even get a bit too brown and crunchy, aka burned, on the outside. So 1 1/2 recipes ensures even baking and a delicious outcome ;).
Hope you enjoy this version as much as we did! XOXO.
- 1 (20 inch) French bread loaf, cut into 1-inch cubes (about 6 1/2 cups)
- 4 oz. cream cheese, softened
- 3/4 cup heavy cream, divided
- 1/4 cup confectioner's sugar
- 3/4 cup dark chocolate chips, divided
- 1 1/2 cups frozen raspberries, divided
- 1/2 cup milk
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 cup maple syrup
- 1 cup cold water
- 2 tablespoons corn starch
- 1/2 cup granulated sugar
- 1 cup frozen raspberries
- 1. Spray an 8-x-8 inch casserole dish with nonstick spray.
- 2. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.
- 3. Mix together cream cheese, 1/4 cup heavy cream, and confectioner's sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with 1 cup raspberries and 1/2 cup dark chocolate chips.
- 4. Add remaining bread cubes over the top.
- 5. Combine remaining 1/2 cup heavy cream, 1/2 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with remaining raspberries and dark chocolate chips. Cover with foil and refrigerate overnight.
- 6. Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.
- 7. During the last 10 minutes of baking time, prepare the raspberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add raspberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.
- For a 9-x-13" casserole follow the instructions above. Here's the adjusted recipe.
- 1 1/2 French bread loaves, cut into 1-inch cubes (about 9-10 cups)
- 6 oz. cream cheese, softened
- 1 cup heavy cream, divided (1/3 cup heavy cream to combine with the cream cheese and confectioner's sugar and 2/3 cup to combine with the egg mixture)
- 1/3 cup confectioner's sugar
- 1 1/4 cups dark chocolate chips, divided 3/4 cups to sprinkle over the first layer of bread cubes and 1/2 cup to sprinkle over the top)
- 2 1/4 cups frozen raspberries, divided (1 1/2 cups to sprinkle over the first layer or bread cubes and 3/4 cups to sprinkle over the top)
- 3/4 cup milk
- 8 large eggs
- 3 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- 1/3 cup maple syrup