I Tried Our PB&J Casserole Recipe and It’s My New Favorite Breakfast

Some dishes are even better—and easier to make—in casserole form. That’s certainly the case when it comes to PB&J French Toast Casserole, a make-ahead wonder that’s perfect for feeding a crowd for breakfast or brunch. Here’s how to make the easy recipe, submitted by Allrecipes Allstar Pat Bernitt.

What Is Peanut Butter and Jelly French Toast Casserole?

The dish, made in a 9×13-inch baking dish, features mini peanut butter and jelly sandwiches soaked overnight in egg custard and baked in the oven. When the casserole is golden and crispy, it’s finished with a dusting of powdered sugar or drizzle of maple syrup, depending on your preference. 

I’ve made French toast casseroles in the past but this was the first time I made one with a stuffed element. The brioche looked a little dry after I baked it, so I was afraid there wasn’t enough custard. But I was surprised at the loveliness of the texture: The PB&J sandwiches soaked up the liquid perfectly, yielding a French toast that was slightly crispy on the outside but moist and flavorful on the inside. While the dish is decadent, the custard contains honey instead of sugar—so it isn’t too sweet and tastes great with a light dusting of powdered sugar. 

How to Make Peanut Butter and Jelly French Toast Casserole

To make the casserole, start by making seven PB&J sandwiches. Cut them into quarters and arrange them tightly in rows, cut side up, in a greased 9X13-inch baking dish. Then whisk together the milk, eggs, honey, vanilla, and salt, and drizzle the custard mixture over the sandwiches. Cover the dish with foil and let it sit in the refrigerator overnight (or for at least eight hours). Bake the PB&J Casserole, covered, in a 350-degree F oven for about 30 minutes, then remove the foil and bake for another 20 to 30 minutes until the bread is golden brown. Sprinkle with confectioners sugar or drizzle with maple syrup.

Get the Recipe: Peanut Butter and Jelly French Toast Casserole

PB&J Casserole Tips and Variations

• Use thick-cut bread. I bought thin-sliced brioche for my casserole, which worked fine for the recipe. But I think thicker slices yield a fluffier, more custardy French toast casserole and would stand up to the gooey peanut butter and jelly better. Recipe creator Pat Bernitt recommends chocolate chip brioche from Aldi or another type of study bread like sourdough.
• Don’t skip the soak. Letting your sandwiches soak overnight in the custard is key to a moist breakfast casserole. Plus, then the dish is ready to pop in the oven and eat in the morning without any prep! 
• Serve with protein. I paired my PB&J casserole with a plate of breakfast sausage, making for a nice sweet and savory breakfast. Ham or bacon would also go well with it, though.
• Eat the casserole right away. While you can technically store the casserole in the refrigerator for up to four days, it tastes best right out of the oven. The longer you keep it, the soggier the bread will become. 

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