Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (2024)

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Peanut Butter and Jelly French Toast Casserole starts with mini pb & j sandwiches, soaked in a custard mixture overnight similar to bread pudding. This easy breakfast recipe is perfect for serving with knife and fork with fresh fruit for special occasions and holidays. They are also easily separated and eaten on the go like French toast sticks on busy week days.

Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (1)

Gild the lily by drizzling maple syrup over or dipping the individual sandwich sections into maple syrup. You can also lightly dust with powdered sugar.

Don't wait for a special occasion like Christmas or Easter to serve this make ahead brunch dish. When the kids are in school, this makes weekday breakfast or even after school snacks a breeze.

I like to cut it into three or four sandwich sections at a time and freeze them for quick & easy grab-n-go breakfasts during the week.

I first made this one-dish casserole for my annual Holiday Cooking Show. Everyone loved how easy it was to put together and that it was loaded with peanut butter and grape jam, a classic combination.

Shortcuts

  • Leave the bread crusts on! Not only is it faster, it prevents waste.
  • Grape jam is easier and quicker to spread than grape jelly.
  • It's a make ahead recipe so all you have to do is put it in the oven and bake the next day.
  • You can make the peanut butter and jelly (or jam) sandwiches the day before you soak them if you need to prep in batches of 10 minutes. (Some days that's all I have at a time.)

Ingredients

Scroll down to printable recipe for ingredient quantities.

  • Thick-cut hearty white bread
  • Peanut butter
  • Grape jam or jelly
  • Large eggs
  • Whole or 2% milk
  • Vanilla extract
  • Granulated sugar
  • Salt
  • Butter (salted or unsalted)
  • Maple syrup or powdered sugar (optional)

Hint: I buy this kind of bread when it goes on sale and store it in the freezer. "Day old" or slightly stale bread is actually perfect for soaking up the custard mixture.

How to make

Scroll down to the bottom of this post for the detailed, printable recipe. Pictures below will help guide you as you read the recipe.

Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (2)
Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (3)
  • Spread rounded tablespoonfuls of peanut butter on 6 slices of bread. Spread 1 level tablespoonfuls of jam on the other slices of bread.
  • Cut each sandwich into 6 pieces.
Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (4)
Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (5)
  • Arrange the mini sandwiches in a 13x9-inch casserole dish, cut side up. Pour egg mixture evenly over the sandwiches.
  • Brush or drizzle melted butter over the mini sandwiches.
  • Bake according to printable recipe below.
Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (6)

Substitutions & Variations

  • Any flavor of jam or jelly can be used to make the mini sandwiches-strawberry, blueberry, apple. Try my Small Batch Scuppernong or Muscadine Jelly or Strawberry Freezer Jam. Since my kids prefer grape for their lunch sandwiches, I chose grape.
  • I prefer thick-cut bread because it soaks up the custard mixture without becoming soggy. Regular white bread can be used but just know it may not soak up all the mixture.
  • French bread, sourdough bread and brioche bread can also be used. Just cut to 1/2 to 3/4 inch-thick slices.
  • If you don't have whole milk, combine 3/4 cup half-and-half and 1/2 cup 2% milk or 1/2 cup whipping cream and 3/4 cup 2% or 1% milk. This won't be exactly the same as whole milk but will come close!
  • If you prefer crunch peanut butter, it will work fine! Natural peanut butters should also work, just be sure to stir well before spreading on the bread.

Pro tip

I have always preferred grape jam to grape jelly for spreading. Since jam uses the whole grape, not just the juice, it spreads much easier!

What to serve with Peanut Butter & Jelly French Toast Casserole

We love to serve breakfast food for dinner and call it Brinner!

  • Maple syrup or breakfast pancake syrup drizzled over this breakfast casserole is our favorite way to eat it. If you like a slightly less sweet option, just sprinkle some powdered sugar over it.
  • Fresh fruit
  • Sausage links or patties
  • Bacon

How to store

Store, covered, in the refrigerator for up to 4 days after baking and cooled. To reheat, bake, uncovered, at 350F for 20 minutes or until thoroughly heated. Individual servings can be reheated in the microwave on high setting for 1 minute.

Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (7)

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Equipment

Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (8)

Print Recipe

4.91 from 11 votes

Peanut Butter and Jelly French Toast Casserole

Drizzle this make ahead breakfast casserole with maple syrup and eat with a fork or sprinkle with powdered sugar and eat with your fingers like French toast sticks. Less custardy than bread pudding, this make ahead recipe is perfect for breakfast, lunch or after school snack...just like a PB & J sandwich!

Prep Time15 minutes mins

Cook Time45 minutes mins

Refrigerate8 hours hrs

Total Time9 hours hrs

Course: Breakfast, brunch, Snack

Servings: 12 servings

Calories: 297kcal

Author: Kathleen Phillips | GritsAndGouda.com

Cost: 6

Ingredients

  • 12 slices thick-cut hearty white bread
  • 1/2 cup creamy peanut butter
  • 6 tablespoons grape jam or jelly
  • 3 large eggs
  • 1 1/4 cups whole milk
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons salted butter
  • Powdered sugar or maple syrup (optional)

Instructions

  • Prepare a 13x9 inch baking dish by coating with cooking spray or lightly greasing with butter.

  • Spread a rounded tablespoonful of peanut butter on 6 slices of bread. Spread 1 level tablespoonful of jam or jelly on the other 6 slices of bread. I leave the crust on! Place the two slices of bread together to make sandwiches.

  • With a serrated knife (steak knife will work), make one cut down the middle of each sandwich lengthwise. Then, make two crosswise cuts across the lengthwise cut. This will create 6 pieces.

  • Starting at the short end, arrange 6 pieces across the short end, with the cut side up. Repeat this procedure with the remaining pieces.

  • In a medium bowl, beat eggs with a fork or whisk. Gradually whisk in milk, then add sugar and salt. Drizzle this mixture slowly over the sandwich pieces until all pieces are coated. It’s ok if the mixture pools at the bottom. The bread will soak it up.

  • Place butter in a small microwave-safe bowl and cover with a paper towel. Microwave on HIGH for 25 seconds. Stir gently until the butter is completely melted. Using a pastry brush, brush or drizzle melted butter over the sandwich pieces.

  • Cover with aluminum foil and place in the fridge 8 hours or overnight.

  • Preheat oven to 325F.

  • Bake, covered with aluminum foil, for 30 minutes. Remove the aluminum foil and bake an additional 15 to 20 minutes or until the edges are slightly golden brown.

  • Sprinkle with powdered sugar or drizzle with maple syrup, if you like.

Notes

Substitutions:

  • I prefer thick-cut bread because it soaks up the custard mixture without becoming soggy. Regular white bread can be used but just know it may not soak up all the mixture.
  • French bread, sourdough bread and brioche bread can also be used. Just cut to 1/2 to 3/4 inch-thick slices.
  • If you don't have whole milk, combine 3/4 cup half-and-half and 1/2 cup 2% milk or 1/2 cup whipping cream and 3/4 cup 2% or 1% milk. This won't be exactly the same as whole milk but will come close!
  • If you prefer crunch peanut butter, it will work fine! Natural peanut butters should also work, just be sure to stir well before spreading on the bread.
  • Salted or unsalted butter is fine.

Nutrition

Calories: 297kcal

Did you make this recipe?If you love it, share it! Tag me on Instagram @gritsandgouda using #gritsandgouda Comment below before you go!

Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.

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Peanut Butter and Jelly French Toast Casserole - Grits and Gouda (2024)

FAQs

How to make peanut butter and jelly better? ›

10+ Ways to Switch Up a PB&J
  1. Make a regular PB&J, then toast the whole thing. ...
  2. Swap the jelly for romaine lettuce and honey. ...
  3. Make a triple decker: bread, jelly, peanut butter, bread, peanut butter, jelly, bread. ...
  4. Add Nutella OR smoked almonds OR mini chocolate chips OR cereal. ...
  5. Go for an open-faced treatment.
Sep 22, 2023

What else can I put on a peanut butter and jelly sandwich? ›

You can also add crunch elements like coconut flakes, granola, or chia seeds. If you're feeling adventurous, try the popular bacon-peanut butter combo, or try Elvis's famous peanut butter, bacon, and banana combination.

What side goes with peanut butter and jelly? ›

I love my PB&J sandwiches with pretzels, apple slices and an extra scoop of peanut butter on the side to dip my apples in. On one side of the PB&J sandwiches, I put healthy options like apple slices and celery with a small bowl of peanut butter to spread on them as well as some grapes, cheese crackers and potato chips.

What drink goes with PBJ? ›

The Classic. Grape Jelly and Standard Peanut Butter paired with Lambrusco. Offering a generous palate of brambly fruit aromas, bright berry notes, a subtle sweetness, and just the right amount of sparkle will complement the sweetness of the jelly while the acidity will run right alongside a good peanut butter.

What does peanut butter and jelly do to your body? ›

A PB&J has 15 grams of protein per serving, 13 grams of plant-based unsaturated fat and 5 grams of fiber. That keeps you full and helps build muscle. Plus 12.5 grams of sugar provides the quick release of energy that athletes need.

What is the most popular jelly with peanut butter? ›

When it comes to the classic peanut butter and jelly (PB&J) sandwich, there's no doubt that grape jelly reigns supreme. Our research indicates that its sweet, fruity flavor perfectly complements the creamy richness of peanut butter, creating a harmonious blend of taste and texture that's hard to resist.

How to make a peanut butter and jelly sandwich without getting soggy? ›

"Put peanut butter on both slices of the bread with the jelly in the middle," they offer up. "This will keep your bread from soaking up the jelly and getting soggy." Similar with the first tip, the key is minimizing the amount of bread exposed to the jelly for hours on end.

What soup goes with a peanut butter and jelly sandwich? ›

One of my favorites was Vegetable Beef Soup with a Peanut butter and Jelly sandwich. The soup was warm, comforting, and savory and paired perfectly with the sweet PB&J! Who would have thought that those two would go together?!

Is it OK to eat peanut butter and jelly everyday? ›

Generally, yes, but some top tips can help you get the most benefits from eating PB&Js regularly. "To start, look for a whole grain or whole wheat bread for some added fiber," Harbstreet says.

What is peanut butter and jelly together called? ›

A peanut butter and jelly sandwich (PB&J) consists of peanut butter and fruit preserves—jelly—spread on bread.

What chips go well with peanut butter and jelly? ›

Plain potato chips are the greatest addition to a PB&J. They add a crispy, crunchy texture that breaks through the softness of all of the other ingredients. The saltiness of the chips also counteracts the sweetness of the chosen jelly.

What else to put on peanut butter and jelly? ›

Add Fresh Fruit

You've probably added bananas to your PB&J. But how about blueberries, strawberries (amazing with strawberry jam), apples or even grapes? Give the little ones a chance to build their own sandwich or pack 'em a surprise. This peanut butter and jelly idea makes the perfect lunch for kids.

What jam is good with peanut butter? ›

It's hard to resist the nostalgia of a classic peanut butter and jelly sandwich made with grape jelly, but overall more prefer strawberry. Samuel Campbell, owner of Indianapolis-based restaurant PB&J Factory sees this in action daily. "Grape is a classic flavor," admits Campbell.

What goes with peanut butter and jelly healthy? ›

Healthy additions to PB&J

For example, include slices of fresh fruit like banana, raspberries, or strawberries, add seeds like chia, hemp, or flax, or enjoy some cut-up veggies on the side.

What can you add to peanut butter to make it taste better? ›

Salt: I use sea salt for this recipe. It's optional, but salt does make peanut butter taste better. Sweetener: I always add a little bit of maple syrup or honey when making peanut butter.

How do you intensify peanut butter flavor? ›

You can further augment the gustatory potential of the peanut butter by using both vanilla extract and almond extract in your dough—just a splash of the latter is enough to boost your cookies' nuttiness (while remaining subtle enough that no one will cotton onto the presence of drupe essence in your legume dessert).

Do you spread peanut butter or jelly first? ›

Some people said the trick to a non-soggy sandwich is putting peanut butter on both slices of bread and then spreading the jelly in the middle. For those who prefer jelly on top of peanut butter, one tweeter suggested loading up both sides for an extra ooey gooey treat.

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