This Overnight Peanut Butter French Toast Casserole is a simple, make-ahead breakfast perfect for any special gathering. If you’d rather hit the snooze button than stand over a stove, this recipe is for you! It’s an indulgent, high-protein twist on a classic favorite that everyone will love.

Tall image of overnight peanut butter French toast with one piece on white plate.

A Crowd-Pleasing Make-Ahead Brunch

There is just nothing better than a make-ahead breakfast. Ever. Any day of the week.

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.

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! It has a wonderfully soft, pudding-like texture with a rich, nutty flavor that is irresistible. 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 all day!

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“Your site has quickly become my first stop for new ideas to try. This was incredible once I cut up a banana as suggested to serve over the top!” – Chris

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Piece of peanut butter French toast casserole on white plate with sliced bananas and syrup.

Ingredients for Peanut Butter French Toast Casserole

Whole wheat bread: I like to use whole-grain bread as well for some added fiber. Use day-old if available!
Milk: Any kind of milk will work here — dairy or non-dairy!
Peanut butter: I prefer smooth for this recipe, but crunchy will work just fine.
Maple syrup: Just enough so you can still call it breakfast 😉. Use the real stuff for the best flavor.

Want to Make This Even Healthier?

To healthify things even more, feel free to top your peanut butter French toast casserole with vanilla Greek yogurt and fresh berries for a PB&J-style breakfast. Mmm.

Piece of peanut butter French toast on white plate with sliced bananas and syrup with pan in background.

Tips for an Amazing Peanut Butter French Toast Casserole

Gently press the bread cubes down after adding the egg mixture to make sure every piece is evenly soaked. You can also give it a quick stir before popping it in the fridge.
Forgot to prep it the night before? Don’t stress! Soaking it for at least 2 hours will do the trick, though leaving it overnight will give you a richer, more custardy texture.
To see if your casserole is ready, stick a knife in the center. If it comes out clean, you’re good to go. If the top is browning too fast but the inside is still a bit runny, loosely cover it with foil for the rest of the bake time.
Let the casserole cool for 5-10 minutes after pulling it from the oven. This helps it set, making it way easier to slice and serve.

Storing Your French Toast Casserole

When I store my French toast casserole in the fridge, I often leave it in the baking dish and cover it with foil or plastic wrap. To save space, transfer individual slices to an airtight container. The casserole also freezes well! Just wrap it tightly in foil or freezer-safe plastic wrap before storing.

Overnight Peanut Butter French Toast Casserole

written by Ashley Fehr

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!

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Breakfast, Dessert

Cuisine: American

Servings:

Ingredients

US Customary – Metric

Instructions

Slice bread into ½-1″ cubes and place in a lightly greased 8×8″ 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°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.

Nutrition

Calories: 323cal, Carbohydrates: 30g, Protein: 15g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 113mg, Sodium: 308mg, Potassium: 356mg, Fiber: 3g, Sugar: 14g, Vitamin A: 225IU, Calcium: 126mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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