PB&J French Toast Casserole

5 from 5 votes

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

Cook Time 1 30

Soak Time 8

Total Time 9 40

Servings servings

Calories 396

Author Jessica Kwon

Ingredients

6 slices sourdough bread
½ cup peanut butter I used unsalted crunchy
½ cup blueberry jam

Custard

3 eggs
¾ cup almond milk
1½ teaspoon vanilla extract
2 tablespoon maple syrup
¼ teaspoon salt

Blueberry Jam

2 cups fresh blueberries
1 teaspoon lemon juice
1 tablespoon maple syrup

US Customary - Metric

Instructions

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.
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.
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).
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.
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.

Notes

Make Ahead Of Time: Prepare the recipe as directed up until Step 4. Wrap the baking dish tightly in plastic wrap, then with foil. Store in the freezer for up to 2 months. Let thaw overnight and bake as directed in the recipe.

To Store Leftovers: Store in an air-tight container in the fridge for up to 5 days. It's easier if you cut and store the casserole as individual portions. For longer time periods, wrap the casserole tightly in plastic wrap and then foil. Store in air-tight containers or zip-top bags in the freezer for up to 2 months. To reheat, let thaw overnight, then microwave it or bake at 375°F for 10-15 minutes to reheat.

Nutrition