Breakfast

Overnight Berry & Cream Cheese French Toast

Soft cubes of sourdough soak overnight in a rich custard of cream cheese, maple syrup, and vanilla, creating a bake that’s tender at the center and golden at the edges. Swirls of raspberry jam and fresh berries bring brightness, while a hint of lemon zest lifts every bite. Prep it the night before and wake to a dish that feels special with almost no morning effort — perfect for slow weekends and gathered tables.

May 01, 2026

By Lyndsey Eden

Ingredients

1 cup cream cheese
4 eggs
1 1/2 cups whole milk
2 tbsp maple syrup
2 tbsp melted butter (cooled slightly)
1.5 tsp vanilla zest of one lemon
1/4 tsp salt
8-10 tbsp raspberry jam
6-7 cups of sourdough bread (or enough to fill an 9 inch round baking dish)
1/2 cup fresh berries

Directions

In the bowl of a stand mixer, whisk the cream cheese until smooth. Add in the milk slowly, to incorporate into the cream cheese fully. Beat the eggs in one at a time. Maple syrup, vanilla, salt, melted butter and lemon zest and mix until all is incorporated and smooth.
Cube the sourdough into approx 1 inch squares. Place in large bowl and pour over cream cheese custard. Mix gently.
Transfer to baking dish in two layers. After one layer is in the dish, spoon a few dollops of raspberry jam (or a jam of your choice) throughout the dish. Add top layer and spoon. Cover and place in the fridge overnight.
When ready to bake preheat the oven to 350 degrees. Add 1/2 cup fresh berries (blueberries, raspberries, blackberries) on top, then bake for 45-50 minutes or until the top is golden brown and the custard is set.
Serve with a sprinkle of icing sugar, more fresh berries, fresh whip cream and maple syrup.