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Dessert-Worthy Peanut Butter Breakfast Casserole

Peanut Butter French Toast Casserole
By Roxana Yawgel

My husband loves peanut butter. A couple of weeks ago it was his birthday. Although he didn’t ask for anything special, I wanted to surprise him. What better way than combining one of my favorite breakfast dishes with my husband’s love of peanut butter? 

Now, a little warning. This dish is not your every weekend breakfast bake. No, this is for special occasions. Think holidays, birthdays and anniversaries—you can even serve it for dessert.

Peanut Butter French Toast Casserole

Gather your pre-baked Pillsbury French Loaf, creamy peanut butter, half and half, sugar and eggs.

Eggs, french bread, peanut butter, peanut butter chips, sugar, cream

Cut the bread in 18 slices. Spread a generous amount of peanut butter on half of the slices. Sandwich with the remaining 9 slices.

Spreading peanut butter on slices of french bread

Place the peanut butter sandwiches in a casserole. Set aside. In a mixing bowl, add the eggs, half and half and sugar. Whisk to combine. Pour over the peanut butter sandwiches.

Pouring cream mixture over slices of peanut butter french toast

The sandwiches will begin to float. Gently arrange them so all of them fit nicely in the dish, gently pressing them down. Cover the dish with plastic wrap and let the sandwiches soak for at least 2 hours in the refrigerator. Turn the sandwiches over so the top slice gets soaked as well. Leave them to soak for one more hour. 

Sprinkle the casserole with the peanut butter chips. Place the casserole in the preheated oven and bake uncovered for 50 minutes to 1 hour. Remove from the oven and let cool until lukewarm before serving.

Cream mixture, slices of peanut butter french toast, peanut butter chips in a casserole dish


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