Baked Berry Cream Cheese French Toast

A decadent french toast with a raspberry and blueberry cream cheese custard that you can assemble the night before so it’s oven-ready to go in the morning.

To make it a little more special than your everyday french toast I like to use challah, brioche or a french bread. Throwing it together ahead of time allows the dense bread to soak up some of the thick, creamy custard.

Just like bread pudding I cut the bread into cubes. Unlike bread pudding I try not to make the mixture as wet. I like my french toast soft in the middle and a little crunchy around the edges.

The custard is a mixture of eggs, cream cheese, blueberries, raspberries, brown sugar, cinnamon and vanilla. There’s a balance between the tangy cream cheese and berries with the many sweet things going on.

It doesn’t become so cloying that you can’t eat it even after being smothered in maple syrup and whipped cream. You know, the absolute necessities.

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Baked Berry Cream Cheese French Toast

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Baked Berry Cream Cheese French Toast

A decadent french toast with a raspberry and blueberry cream cheese custard that you can assemble the night before so it's oven-ready to go in the morning.


15 ounces Challah, Brioche, Country or French Bread, cut into cubes
8 ounces cream cheese, at room temperature
1 heaping cup berries (I used a mix of blueberries and raspberries)
1/3 cup confectioners' sugar
3 eggs
1 cup milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch of nutmeg
For serving:
maple syrup
fresh whip cream
fresh berries


  1. Grease a 9x13 inch baking pan. Arrange the bread cubes evenly in pan.
  2. In a large bowl beat the cream cheese until smooth and creamy. Beat in berries and confectioners' sugar.
  3. In a separate bowl beat eggs, milk, brown sugar, vanilla, cinnamon and nutmeg together until well combined. Slowly whisk into the cream cheese mixture until completely combined.
  4. Pour over the bread cubes. Cover and refrigerate overnight or at least an hour to allow the bread to soak up some of the custard.
  5. If refrigerated overnight remove an hour or so before baking to let come up to room temperature, especially if using a glass pan, it could crack going from extreme cold to hot.
  6. Preheat oven to 400 degrees F. Bake 20 to 30 minutes until golden and crusty on top and set in the center. Serve warm with maple syrup, whip cream and fresh berries.

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  1. says

    Forget wheaties…THIS is a breakfast of champions! I love fruity breakfasts (if I’m going the sweet route) and this sounds like the perfect mix of sweet tangy, just utter deliciousness!

  2. says

    Sounds so delicious Reeni, love these sort of dishes. i will save it for a rainy day :)
    btw we cooked your goats cheese, bacon, spinach pasta LOVED IT as my hubby said ‘the only bad thing about this dish is that its all gone’ 😀

  3. says

    This is great dear :) I’d be very happy if I could have this “toast” for breakfast now, so fragrant, spicy and full of berries that I love. I like cooking in the oven instead of frying. Bye, have a good day

  4. says

    My hubby doesn’t like french toast (yeah, he’s nuts) but this sounds more like bread pudding so I can get that one by him and he’ll never know! I am going to have to make it and although I probably could, I shouldn’t eat the whole thing myself! :)

    Moon, we miss seeing your sweet face! Purrs to you!

  5. says

    Now this is the baked French toast that I’ve been looking for! I have been wanting to make a baked french toast but it seems all the recipes have just maple syrup, and if it has fruit it has apples, and I just don’t like baked apples except in my mom’s apple pie. I like the depth that the cream cheese would bring to it and the challah bread! Well done! I hope to make this soon! Although I won’t add the blueberries, maybe I’ll use plums instead. I know I’m picky! 😀

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