Stuffed French Toast Breakfast Casserole with Strawberries and Cream Topping

Prep Time 10 min. (plus resting/overnight refrigeration)
Cook Time 50 min. (plus 5 min. resting)
Total Time
Yields About 12 slices of breakfast casserole, plus topping and fruit


  • 12 slices whole wheat sandwich bread (see note)
  • 1 cup natural peanut butter (we use creamy)
  • 3/4 cup 100% fruit seedless strawberry jelly (see note)
  • 12 eggs
  • 1 1/4 cups nonfat milk
  • 3 tablespoons pure maple syrup
  • 3 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • For serving: Strawberries and Cream Topping, sliced strawberries and bananas, or other berries


  1. In a 9x13 pan coated with cooking spray, lay out 6 slices of bread in a single layer.
  2. Spread the bread evenly with peanut butter and then with jelly.
  3. Top with the remaining 6 slices of bread.
  4. In a medium bowl, whisk eggs, milk, syrup, vanilla, cinnamon, and salt. Pour egg mixture evenly over "sandwiches" in pan.
  5. If baking immediately: Preheat oven to 375°F while preparing casserole. After pouring egg mixture over top of "sandwiches," allow casserole to sit for 5-10 minutes before baking, to allow the "sandwiches" to begin absorbing the egg mixture. If making the casserole ahead: After pouring the egg mixture over top, cover the casserole with foil and refrigerate several hours or overnight.
  6. Bake casserole at 375°F for about 50 minutes, or until egg mixture is cooked thoroughly and is no longer runny. Allow casserole to sit for 5 minutes before serving.
  7. Serve topped with Strawberries and Cream Topping and fruit.


Recipe Notes

Bread: In order for this to fit perfectly in a 9x13 pan, you want to purchase sandwich-sized bread, not some of the overly large breads on the market. Not to worry, though – if all you have is larger slices and they don't quite fit, simply trim them a bit. Also, we recommend checking the ingredient lists when you purchase whole wheat sandwich bread, and looking for organic brands or ones labeled as all-natural, in order to avoid the high-fructose corn syrup and other sometimes-surprising, questionable ingredients that they may contain.

Strawberry jelly: If you're purchasing a typical 10-ounce jar of jelly, then you should have just about the perfect amount in that one jar to use ¾ cup for the filling of this French toast casserole, and then use the remainder to make the Strawberries and Cream Topping.

Make ahead tips: As directed, this casserole can be prepped several hours or the night before baking. In addition, once baked, it reheats beautifully for additional breakfasts throughout the week. Store the casserole separately from the Strawberries and Cream Topping.

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