PB&J French Toast Casserole
This Peanut Butter and Jelly French Toast Casserole combines two comfort foods into one. Homemade blueberry jam and pb sandwiches soak overnight in a delicious custard, then is baked to golden perfection.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 slices sourdough bread
- ½ cup peanut butter (I used unsalted crunchy)
- ½ cup blueberry jam
- 3 eggs
- ¾ cup almond milk
- 1½ tsp vanilla extract
- 2 tbsp maple syrup
- ¼ tsp salt
- 2 cups fresh blueberries
- 1 tsp lemon juice
- 1 tbsp maple syrup
Instructions
- 1
Make the jam. Add blueberries, lemon juice, maple syrup, and pinch of salt to a pot. Simmer on medium for 30-40 minutes until thick and jammy, stirring frequently. Keep at a rolling simmer and smash blueberries against the side of the pot if they aren't naturally popping. Test doneness by running a line through the jam with your wooden spoon: if it takes a long time to fill back in, it's done. Let cool completely.
- 2
Make the sandwiches. Make peanut butter & jelly sandwiches, evenly dividing pb and jam amongst bread slices. You may need more or less bread, peanut butty, and jam. Use a serrated knife to cut into 1" cubes.
- 3
Assemble the casserole. Grease a large baking dish. Stuff sandwich cubes tightly into a single layer. I prefer to not use the crusts and place the cubes vertically (both sides of bread facing up).
- 4
Make the custard. In a bowl, whisk together custard ingredients. Pour into baking dish and swirl. Wrap with plastic wrap and let sit in the fridge for 8 hours, up to overnight.
- 5
Bake. Preheat oven to 375°F. Swirl the dish to soak up remaining custard. Option to tilt the dish and spoon custard over dry tops. Then bake for 40-50 minutes or until golden brown.