Ingredients
For the casserole:
- 1 loaf brioche or challah bread (about 10–12 cups cubed)
- ¾ cup creamy peanut butter
- ¾ cup strawberry or grape jelly
- 4 large eggs
- 1 ½ cups milk
- ½ cup heavy cream
- ¼ cup sugar
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Optional Topping:
- 2 tbsp melted butter
- 2 tbsp brown sugar
- 2 tbsp crushed peanuts
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Bread
- Cut bread into 1-inch cubes.
- Lightly grease a 9×13 inch baking dish.
- Spread half of the bread cubes into the dish.
Step 2: Add the PB&J Layer
- Warm peanut butter slightly (10–15 seconds in microwave) to make it spreadable.
- Dollop peanut butter over the bread layer.
- Spoon jelly over the peanut butter.
- Add the remaining bread cubes on top.
Step 3: Make the Custard
- In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt.
- Pour evenly over the bread mixture.
- Gently press the bread down so it absorbs the custard.
Step 4: Chill (Recommended)
- Cover and refrigerate for at least 2 hours or overnight for best results.
Step 5: Add Topping & Bake
- Preheat oven to 350°F (175°C).
- Mix melted butter, brown sugar, and crushed peanuts.
- Sprinkle over the casserole.
- Bake for 40–45 minutes until golden and set in the center.
Step 6: Serve
Let cool for 10 minutes.
Drizzle with extra peanut butter or jelly if desired.
✨ Optional Add-Ons
- Add fresh strawberries or bananas.
- Use crunchy peanut butter for texture.
- Drizzle maple syrup before serving.
