This Overnight Peanut Butter French Toast Casserole is an easy, make-ahead breakfast that’s perfect for Thanksgiving or Christmas brunch! It’s a new twist on a favorite that everyone will love! Includes a how-to recipe video
There is just nothing better than a make-ahead breakfast. Ever. Any day of the week.
But, they are even more awesome around the holidays — right?! You’ve got guests staying over, or a holiday brunch party, and who wants to get up early and slave over 10 different skillets, griddles and casserole dishes?? Not I.
I actually don’t really ever want to get up early and slave over breakfast, which is why we often do breakfast for lunch or dinner when we want something a little more special.
I’m partnering with the Peanut Bureau of Canada (again! Did you see my Healthier No Bake Chocolate Peanut Butter Cookies or my Chocolate Peanut Butter Pretzel Candies?? <— those need to go on your holiday gift giving list!) to bring you this fabulous holiday brunch recipe!
This Peanut Butter French Toast Casserole was a natural progression from this Peach Cobbler French Toast Casserole and this S’mores French Toast Casserole — and one you absolutely need to add to your repertoire! If I’m being totally honest, I think it’s my favorite French toast casserole on the blog to date.
Between the eggs, milk and the peanut butter, there’s enough protein in this breakfast to keep you going through all the festivities. I like to use a whole grain bread for fiber, and add just enough maple syrup so that you can still call it breakfast. If you want to healthify things even more, feel free to top with vanilla Greek yogurt and fresh berries for a PB&J style breakfast.
If you want to go totally decadent? Try a dollop of whipped cream, berries and a drizzle of chocolate or maple syrup! Or my favorite? A sliced banana and extra maple syrup. <— seriously SO amazingly delicious.
I would love to hear what your favorite peanut buttery breakfast ideas are! PB and toast? In oatmeal? Pancakes? Tell me your favorite recipes and holiday brunch tips!
*This post is sponsored by the Peanut Bureau of Canada. I’m beyond excited to team up with them again to bring you all kinds of holiday deliciousness!
See how easy it is to make!
- 8 thick slices whole wheat bread, day old if available
- 4 large eggs
- 1 cup milk
- ½ cup peanut butter, smooth or crunchy
- ¼ cup maple syrup
- 1 teaspoon vanilla
- Slice bread into ½-1" cubes and place in a lightly greased 8x8" baking dish.
- In a large bowl, whisk together eggs, milk, peanut butter, maple syrup and vanilla until as smooth as possible (if there are a few peanut butter lumps left, that's okay! You will just have little pockets of peanut butter in your casserole). Pour over bread cubes in dish.
- Cover with plastic wrap and refrigerate at least 2 hours or overnight.
- Bake at 350 degrees F for 30-40 minutes, until golden brown on top and completely set.
- Serve with fresh fruit (banana are my favorite!), and extra syrup, or as desired.