Name: Peanut Butter and Jelly French Toast Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 9 h 15 min
Yield: 7
Cuisine: American
Ingredients: 14 slices Brioche bread; 7 tablespoons peanut butter; 7 tablespoons grape jelly or jam; 1 cup 2% milk; 3 large eggs; 2 tablespoons honey; 2 teaspoons vanilla extract; 1/4 teaspoon salt; 1 tablespoon confectioner's sugar, or as needed; 1 tablespoon maple syrup, or as needed

Peanut Butter and Jelly French Toast Casserole

This fun twist on French toast is a combination of bread pudding and a peanut butter and jelly sandwich.

9 hr 15 min total 20 min prep 55 min cook 7 415 cal

Instructions

Tap a step to mark it done

1 Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
2 Spread 1 tablespoon peanut butter on 7 slices of bread and 1 tablespoon jam on the remaining 7 slices. Pair one peanut butter slice with one jam slice to make 7 sandwiches.
3 Cut each sandwich into quarters, making 28 mini sandwiches total. Arrange the pieces snugly in rows in the prepared baking dish, with the cut sides facing up.
4 To make the custard: Whisk milk, eggs, honey, vanilla, and salt together in a bowl until well combined. Slowly drizzle custard evenly over sandwiches, making sure all pieces are coated. Don’t worry if some custard pools at the bottom—the bread will absorb it. Cover the dish with foil, and refrigerate for at least 8 hours or overnight.
5 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
6 Bake casserole in the preheated oven, covered, for 30 minutes. Remove foil, and bake until lightly crisp and golden brown on top, 20 to 30 minutes more. Sprinkle with confectioners sugar or drizzle with maple syrup before serving.