Overnight Raspberry & Cream Cheese French Toast

overnight raspberry & cream cheese french toast

I love recipes that I can make in advance and just pop in the oven when it’s time. This easy overnight french toast recipe is one of those, and you actually have to make it the night before so the bread has enough time to soak up all the good milk and eggs. It’s a great feeling to wake up in the morning and remember that a really yummy breakfast is already done – all you have to do is turn on the oven and pop it in! I especially love it when I’m making a special brunch or for the holidays. It would also be great for Valentine’s Day.

I’ve been making this easy overnight french toast recipe for a long time but only recently began using a few healthier ingredients – almond milk and Eggland’s Best eggs – and it tastes just as good as the original. It’s still an indulgence but why not cut down on fat and add a bit more healthy goodness if you have the chance? {I‘ve tried replacing the brown sugar but, in my opinion, there just isn’t a good brown sugar substitute yet that I have found. If you know of one, I’d love to hear about it!}

overnight raspberry & cream cheese french toast

You already know about my love of almond milk and that I use it in almost all of my smoothies but I haven’t mentioned Eggland’s Best eggs yet. I use them all the time and with great reasons! Here are just a few:

  • 10 times more Vitamin E
  • 4 times more Vitamin D
  •  More than double the Omega-3
  • 25% less saturated fat
  • 3 times more Vitamin B12
  • 38% more lutein (important for eye health, which I need badly!)

This recipe uses four eggs so I really wanted to take advantage of those extra vitamins. It’s such a delicious way to get them, too!

overnight raspberry & cream cheese french toast

More delicious breakfast recipes:

Recipe: overnight raspberry & cream cheese french toast


  • 1 loaf French bread, cut into bite-sized cubes
  • 3/4 – 1 c raspberry jam
  • 1 8 oz pkg cream cheese
  • 2 cups almond milk (can substitute regular whole milk)
  • 4 Eggland’s Best eggs
  • 1 t cinnamon
  • 1 t vanilla
  • 1/2 cup firmly packed brown sugar
  • 1 pint fresh raspberries


  1. Place half of bread cubes in the bottom of a 9×13 pan (I sometimes use an 11×7 if my 9×13 is busy with another dish, just increase baking time by 5-10 minutes).
  2. Melt jam in microwave (30 seconds or less), stir well. Drizzle over bread cubes in pan.
  3. Pinch off pieces of cream cheese and “dot” over bread and jam. Top with remaining bread cubes.
  4. Place remaining ingredients in a medium mixing bowl. Mix thoroughly and pour over bread cubes. Cover with foil and refrigerate overnight.
  5. Preheat oven to 325F.
  6. Place dish in oven and bake for 20 minutes. Remove foil and continue baking until golden brown on top and cooked through, about another 15 minutes.
  7. Top with fresh raspberries and maple syrup.

Preparation time: 10 minute(s)

Cooking time: 8 hour(s) 40 minute(s)

Number of servings (yield): 6

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