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PB&J French Toast Casserole Recipe

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4.4 from 9 reviews

This PB&J French Toast Casserole transforms the classic peanut butter and jelly sandwich into a decadent baked breakfast dish. Featuring a homemade blueberry jam simmered to perfection and absorbent custard-soaked sourdough bread cubes, this casserole is perfect for make-ahead brunches or comforting weekend mornings. The combination of crunchy peanut butter, sweet jam, and fresh blueberries baked to golden brown guarantees a crowd-pleasing morning treat.

Ingredients

Homemade Blueberry Jam

  • 2 cups fresh blueberries
  • 1 tbsp maple syrup
  • 1 tsp lemon juice
  • Pinch of salt

Sandwich & Casserole

  • 6 slices sourdough bread
  • ½ cup peanut butter (unsalted crunchy preferred)
  • ½ cup blueberry jam (from homemade above)

Custard Mixture

  • 3 eggs
  • ¾ cup almond milk
  • 1½ tsp vanilla extract
  • 2 tbsp maple syrup
  • ¼ tsp salt

Instructions

  1. Make the jam: Combine 2 cups fresh blueberries, 1 tsp lemon juice, 1 tbsp maple syrup, and a pinch of salt in a pot. Simmer on medium heat for 30-40 minutes, stirring frequently until the mixture thickens and becomes jammy. Maintain a rolling simmer and smash blueberries against the pot side if needed. Test jam's readiness by drawing a line with a wooden spoon—if it takes a long time to fill back in, the jam is done. Let cool completely.
  2. Prepare the peanut butter & jelly sandwiches: Spread peanut butter and the homemade blueberry jam evenly across the 6 slices of sourdough bread. Using a serrated knife, cut each sandwich into 1-inch cubes. You may adjust quantities as needed for even layering.
  3. Assemble the casserole: Grease a large baking dish. Arrange the sandwich cubes tightly in a single layer, preferably without crusts and placing cubes vertically so both bread sides face up, maximizing custard absorption.
  4. Make the custard: In a bowl, whisk together 3 eggs, ¾ cup almond milk, 1½ tsp vanilla extract, 2 tbsp maple syrup, and ¼ tsp salt until smooth. Pour this custard mixture evenly over the assembled sandwich cubes in the baking dish, gently swirling to coat. Cover with plastic wrap and refrigerate for 8 hours or overnight to allow full absorption.
  5. Bake the casserole: Preheat your oven to 375°F (190°C). Before baking, swirl the dish gently to redistribute the custard and spoon over any exposed dry tops. Bake uncovered for 40-50 minutes until the casserole is golden brown and set. Remove from oven and let cool slightly before serving.

Notes

  • For best texture, soak the casserole overnight allowing the custard to fully absorb into the bread cubes.
  • Use unsalted crunchy peanut butter for balanced flavor and added texture.
  • Removing crusts from bread enhances custard penetration and creates a uniform bake.
  • Homemade jam can be substituted with your favorite store-bought variety if short on time.
  • This casserole reheats well and can be served with additional maple syrup or fresh fruit.

Find it online: https://cookedbygrace.com/pbandj-french-toast-casserole-recipe/