This delicious Overnight French Toast Casserole recipe is stuffed with maple peanut butter and berries. Perfect for brunch, breakfast, or even dessert. Yum!
Thank you, Jif Breakfast Spreads for sponsoring this post.
Stuffed Overnight French Toast Casserole
Entertaining for brunch has never been easier with this delicious Stuffed Overnight French Toast Casserole.
Imagine challah bread diced up and soaked with a delicious creamy egg mixture and then stuffed with maple peanut butter cream cheese mixture and berries. The dish comes together as it sets overnight in the fridge.
All you need to do the morning after is just bake and serve. How easy is that? I use this casserole are my “brunch-breakfast hack” when entertaining. Honestly, it’s so delicious that I can serve as a dessert with ice cream on the side.
And it doesn’t stop with the Stuffed Overnight French Toast Casserole. At the bottom of the post, you will 5 more breakfast hacks that will make your mornings easier.
Face it, in the morning we’re so busy with kids and work that giving them a good breakfast is almost impossible.
It’s frustrating since I’m sending them to school with just a plate of oatmeal on their tummy. Trough time and organization, I learned a few ways to quicken my breakfast prepping and now you can do it too.
Now back to my yummy breakfast casserole. I prefer to use Challah, Brioche, or any other eggy bread you have available. It’s ok if it’s a few days old, drier bread soaks up more liquid and makes a tastier recipe. It’s a good way to get rid of old bread.
For this Stuffed Overnight French Toast Casserole, I used the new Jif Breakfast Spreads available in 2 flavors: maple and cinnamon.
I hope you can try this delicious Stuffed Overnight French Toast Casserole at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For French Toast Casserole:
- 2 medium Challah or Brioche loaf works best if they are a day or 2 old
- 2 cups of Heavy cream or half and half
- 10 large eggs
- 2 tablespoons of real maple syrup
- 1 teaspoon of vanilla
- 1/2 cup of blueberries
- 1/2 cup of raspberries
- 1/2 cup of pecans
- Powdered sugar for dusting optional
- For filing:
- 8 oz of cream cheese softened
- 1/2 cup of Jif Maple Peanut Butter Spread
- 2-3 tablespoons of real maple syrup
In a small bowl mix the heavy cream, eggs, vanilla, and maple syrup
In another bowl, mix the cream cheese, jif maple peanut butter, and maple syrup
Butter an 9x13" rectangular baking dish
Cube the challah bread
Place half of the cubes in the bottom of the pan
Spread the cream cheese mixture on top. You can add them by dollops
Add the berries and pecans
Top with the rest of the bread
Pour in the heavy cream and egg mixture
Press the bread down gently with a spatula
Cover and refrigerate for 6-8 hours of overnight
The next morning preheat oven to 350 degrees Fahrenheit
Cover the casserole with a buttered aluminum foil
Bake for 20 minutes
Uncover and bake for 25 more minutes
Remove from oven and let it rest before dusting with powdered sugar and topping with more pecans
Ready for more breakfast hacks? Me too!
3 minute Cinnamon Peanut Butter toast with fresh fruit
Simply toast a slice of bread, spread some yummy Jif cinnamon peanut butter and then top with your favorite fruit. Your kids can have fun and make designs with their toast.
Peanut Butter Pop Tarts
Defrost puff pastry, roll into a rectangle and cut into 6 equal pieces. Spread Jif Cinnamon or Maple peanut butter over 3 pieces and with your fingers, wet the edges of the pieces with water. Seal and press the edges with a fork.
Place the pop tarts on a sheet pan and freeze. After frozen they can go inside baggies to save space.
When ready to eat, simply place the frozen pastry on a toaster or the oven.
Smoothie Ready in seconds
Cut up your favorite fruit and place them in baggies. Freeze them and every morning just throw the frozen fruit in a blender and add your favorite liquid: milk, yogurt or water. Voila! smoothies in seconds.
Oven Baked Hard Boiled Eggs
Yup that’s right! Simply bake your eggs at 325 F in a muffin tin for 30 minutes and then throw them in ice water for a few minutes to cool down.
Not only will the peel comes off right away but you can store all your eggs in the fridge and use them whenever you want.
2- Ingredient Banana Pancakes
All you need is 2 eggs, 1 ripe banana and a blender. So easy and so delicious.
So there you have it! 6 morning hacks that will make your mornings so much brighter.