This Peanut Butter and Jelly French Toast Casserole is a nostalgic twist on a breakfast classic. Layers of bread, creamy peanut butter, and sweet jelly come together in a baked dish that’s perfect for brunch or special occasions.
Ingredients:
- 1 loaf of bread (preferably brioche or challah), cut into cubes
- 1/2 cup creamy peanut butter
- 1/2 cup jelly or jam of choice (strawberry, grape, or raspberry work well)
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar (for garnish)
- Fresh fruit (optional, for garnish)
Instructions:
Prepare the Baking Dish:
- Grease a 9×13-inch baking dish with butter or nonstick spray.
Layer the Bread:
- Spread peanut butter on half of the bread cubes and jelly on the other half. Arrange the cubes in the baking dish, mixing the peanut butter and jelly pieces evenly.
Make the Custard:
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined.
Assemble the Casserole:
- Pour the custard mixture evenly over the bread cubes, pressing down gently to ensure the bread absorbs the liquid. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Bake:
- Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it come to room temperature for 10-15 minutes. Bake uncovered for 40-45 minutes, or until the top is golden brown and the custard is set.
Serve:
- Let the casserole cool slightly before slicing. Dust with powdered sugar and garnish with fresh fruit if desired. Serve warm.
Tips:
- Use slightly stale bread for better absorption of the custard.
- For extra crunch, sprinkle chopped peanuts or streusel on top before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
