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
Ingredients:
- 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
Instructions:
Make the Overnight French Toast Casserole (The Night Before)
- Slice the bread into 1” cubes, then place in a 9″x13″ nonstick baking dish.
- 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.
- Pour the custard mixture over the bread mixture, making sure to press the bread down into it so it can soak it up.
- Cover with plastic wrap, and refrigerate overnight.
Bake and Serve the Overnight French Toast Casserole
- Preheat the oven to 350°F.
- Remove the French Toast Casserole from the refrigerator. Remove the plastic wrap, and let sit 15-30 minutes at room temperature before baking.
- 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.
- Remove from the oven when fully baked, and let sit for 10-15 minutes to cool before slicing and serving.
- Serve with dollops of your favorite whipped cream, and enjoy!
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