This Chocolate Raspberry French Toast Casserole is your new favorite breakfast dish. Custard soaked bread is adorned with fresh raspberries, chocolate chips and a streusel like topping. But that’s not all! After baking, it’s drizzled with a raspberry syrup, a cloud of whipped cream and chocolate shavings.
It’s an ongoing joke in our house that our four year old is the resident carb queen. If given the opportunity, her three meals for the day would be waffles, french toast and pancakes. I’m serious! That’s what she ate on her birthday this year and she was beyond ecstatic that I said yes to her plan.
One of her favorite ways – and one of mine too! – is a french toast casserole that you prepare the night before. Perfect for when we have house guests as everything is done except for an hour of baking time the next morning. I also love that I’m an active participant in breakfast instead of resident french toast maker standing watch over the griddle as I prepare slice after slice.
As a love letter to my middle child, I decided to shake things up a bit and kick our traditional french toast casserole up a notch or three with two more of her favorites. Enter stage left, raspberries and chocolate.
Custard soaked bread is adorned with fresh raspberries, chocolate chips and a streusel like topping. But that’s not all! No, ma’am! After baking, it’s drizzled with a raspberry syrup, a cloud of whipped cream and chocolate shavings.
Shall I continue?
The raspberry syrup? Yep, that took me all of five minutes, one ingredient and a saucepan to create. I used a jar of Robert Rothschild Farm Red Raspberry Preserves and warmed it through until it was a syrup consistency. It’s then super easy to pour over your (gigantic) piece of french toast casserole.
And I must give props to my daughter for the whipped cream topping. As I was telling her what I was making, she casually mentioned that it would taste good with whipped cream on the top. You know what? She was right! I love the contrast in textures between the fluffy cream and the crunchy top layer of the bread.
But I’m going to take complete credit for the chocolate shavings addition. I mean, if I’m serving you chocolate for breakfast, I really should go all out, right?
- 1 loaf French or Italian Bread
- 8 eggs
- 2 cups milk
- ½ cup whipping cream
- ¾ cup sugar
- 2 tablespoons vanilla
- 6 ounces raspberries
- 1-1/2 cups chocolate chips
- ½ cup butter
- ½ cup flour
- ½ cup brown sugar
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 10 ounces Robert Rothschild Farm Seedless Red Raspberry Preserves
- whipped cream, prepared
- 4 ounces semi-sweet chocolate
- In a greased 9x13 pan, tear bread into small pieces to form base of casserole.
- In a large mixing bowl, whisk together eggs, milk, whipping cream, sugar and vanilla. Pour over bread and refrigerate overnight.
- Preheat oven to 350 degrees.
- To soaked bread mixture with raspberries and chocolate chips.
- In a small bowl, using a pastry blender cut butter, flour, brown sugar, salt and nutmeg together until you form coarse crumbs. Sprinkle over berries and chocolate.
- Bake for 1 hour.
- In a small saucepan, heat preserves over low heat until syrup consistency.
- Serve each piece of casserole drizzled with raspberry syrup, a dollop of whipped cream and grated chocolate.
This Chocolate Raspberry French Toast Casserole is hands down my new favorite breakfast treat. Decadent? You bet! But don’t we all deserve a treat every once in a while?
Who wants to come over for breakfast?
I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own.