Project Description

Overnight Lemon-Lime French Toast Casserole

Make a decadent breakfast out of this Overnight Lemon-Lime French Toast Casserole! Make it the night before and bake the morning of for the best kind of brunch treat.

  • Servings: 8 servings
  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Inactive time: 10-12 hours
  • Total time: 1 hour active time


  • 1 lb. loaf French bread (or another crusty loaf), 2-3 days old, cut into 1” cubes
  • ½ cup maple syrup
  • ½ cup PB2 Original Powdered Peanut Butter
  • 3 cups milk
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 2 limes
  • Zest of 2 lemons
  • ¼ teaspoon kosher salt


Make the Overnight French Toast Casserole (The Night Before)

  1. Slice the bread into 1” cubes, then place in a 9″x13″ nonstick baking dish.
  2. Combine the maple syrup with the PB2 Original Powdered Peanut Butter, eggs, milk, vanilla extract, lime zest, lemon zest and kosher salt in a large bowl. Use a hand mixer or a whisk to gently stir the ingredients until combined.
  3. Pour the custard mixture over the bread mixture, making sure to press the bread down into it so it can soak it up.
  4. Cover with plastic wrap, and refrigerate overnight.

Bake and Serve the Overnight French Toast Casserole

  1. Preheat the oven to 350°F.
  2. Remove the French Toast Casserole from the refrigerator. Remove the plastic wrap, and let sit 15-30 minutes at room temperature before baking.
  3. Transfer the French Toast Casserole to the preheated oven. Bake for 45-50 minutes, until the top of the casserole is golden brown and there is no visible liquid.
  4. Remove from the oven when fully baked, and let sit for 10-15 minutes to cool before slicing and serving.
  5. Serve with dollops of your favorite whipped cream, and enjoy!

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