White Chocolate Raspberry Cheesecake Brioche French Toast Bake
Brioche layered with cheesecake and cooked raspberries, finished with crumble and white chocolate glaze.
Contains dairy, eggs and gluten. Bobbie confirmed the prepared custard is poured evenly over the assembled bread, which is gently pressed into it before soaking and baking. Distinct from card 119: different filling and custard amounts, cooked raspberry layer, white chocolate crumble and glaze. Heading gives 50 minutes cook; method gives 50–55 minutes. Freeze without glaze and raspberries, as the card states. Tips: day-old bread; fresh raspberries give the brightest flavor but frozen work well; cool raspberry mixture; add white chocolate chips between layers; chill overnight; serve with extra raspberries and powdered sugar. Variations: mixed berries; 1 tbsp lemon zest in custard; almond extract and sliced almonds in crumble; extra cheesecake layer; skip crumble and use glaze and fresh berries; dark chips instead of white. Store covered in the refrigerator for up to 4 days. Freeze without glaze and raspberries for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh glaze before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Cheesecake filling
- 8 oz cream cheese (softened)
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ¼ cup sour cream
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- ¼ tsp salt
Raspberry layer
- 2 cups fresh or frozen raspberries (if frozen, do not thaw)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
Crumble topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold unsalted butter (cubed)
- ½ cup white chocolate chips
- ¼ tsp cinnamon
- Pinch of salt
White chocolate glaze
- ½ cup white chocolate chips
- 2–3 tbsp heavy cream
- ¼ tsp vanilla extract
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish.
- 2
Make the cheesecake filling: beat cream cheese, sugar, vanilla, egg and sour cream until smooth and creamy.
- 3
Make the raspberry mixture: combine raspberries, sugar, lemon juice and cornstarch in a saucepan over medium heat. Cook for 3–5 minutes, stirring gently, until thickened. Remove from heat and cool slightly.
- 4
Make the custard: whisk eggs, milk, heavy cream, sugar, vanilla, almond extract (if using) and salt until well combined.
- 5
Assemble: layer half the brioche in the dish. Dollop half the cheesecake filling over the bread. Spoon half the raspberry mixture over the cheesecake. Repeat with remaining bread, cheesecake filling and raspberries. Pour the prepared custard evenly over all the bread, then gently press the bread into the custard.
- 6
Make the crumble: combine flour, brown sugar, cold butter, white chocolate chips, cinnamon and salt. Cut in butter with a pastry cutter or fingers until crumbly. Sprinkle evenly over the top.
- 7
Chill (recommended): Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 8
Bake: preheat oven to 350°F (175°C). Bake uncovered for 50–55 minutes until golden brown and set in the center. If browning too quickly, loosely cover with foil during the last 10–15 minutes.
- 9
Make the glaze and serve: melt white chocolate chips with heavy cream over low heat, stirring until smooth. Stir in vanilla. Drizzle over the warm bake. Let rest for 10–15 minutes and serve warm.
Take five family dinners with you
Get one complete Monday-to-Friday dinner week with five recipes and one organised shopping list.
From Bobbie's “Bobbie's Recipe Card 133”. Written up by Bobbie's Kitchen · Updated 26 October 2026