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Overnight Stuffed Raspberry French Toast

For holiday mornings I prefer to have everything made in advance where I can just pop it in the oven to bake! That usually involves some sort of quiche and something sweet, like this stuffed french toast that can be made in advance!

Prep Time 30 minutes
Cook Time 1 hour
Servings 9


  • 1 loaf loaf Challah bread cut into 1 inch pieces
  • 6 oz container raspberries
  • 8 oz block cream cheese cut into cubes
  • 5 eggs
  • 1 Cup heavy cream
  • 1 Tbsp honey
  • 1/2 tsp cinnamon
  • 1/3 Cup sugar
  • powdered sugar


  1. Spray a 9"x9" baking dish with non-stick cooking spray, set aside. 

  2. Add half of your challah to bottom of pan and sprinkle with raspberries (keep a few for topping) and cream cheese.

  3. Top with remaining bread and press down.

  4. Mix together your eggs, cream, honey, cinnamon and sugar in a bowl and pour over the top of your bake until covered.

  5. Cover with tin foil, pressing down again to smoosh everything together.

  6. Refrigerate overnight.

  7. Remove from refrigerator 30 minutes before baking.

  8. Preheat your oven to 350 and place covered dish in and bake for 30 minute. Remove tin foil and bake for another 30 minutes until tops turn golden and center is set.

  9. Remove from oven and let cool slightly and sprinkle with powdered sugar and serve with syrup.