Stuffed Overnight French Toast Casserole

This delicious Overnight French Toast Casserole recipe is stuffed with maple peanut butter and berries. Perfect for brunch, breakfast, or even dessert. Yum!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings -10 servings

Calories 430kcal

Author Tiffany Bendayan

Ingredients

For French Toast Casserole:

2 Challah or Brioche loaves works best if they are a day or 2 old
2 cups Heavy cream or half and half
10 large eggs
2 tablespoons real maple syrup
1 teaspoon vanilla
1/2 cup blueberries
1/2 cup raspberries
1/2 cup pecans
Powdered sugar for dusting optional

For filing:

8 oz cream cheese softened
1/2 cup Jif Maple Peanut Butter Spread
2-3 tablespoons real maple syrup

US Customary - Metric

Instructions

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
Enjoy

Nutrition