Chef notes
Making brunch for a crowd is usually a labor-intensive task, but with this recipe, it’s so easy to serve your loved ones a fun and creative brunch. All you do is assemble the PB&J sandwiches, pour the custard on top and bake.
Special kitchen equipment: A 10- by 16-inch baking dish or a 9- by 13-inch baking dish for a slightly smaller portion.
Technique tip: If you are only feeding a few people, you can use a smaller dish and divide this recipe in half or a quarter. Or make it a single serving by just making one PB&J sandwich, then going about your typical French toast recipe and cooking in a skillet.
Swap option: Use any jam for this recipe! I love strawberry jam, but grape and blueberry are other great options. Wanna deviate from PB&J and go for something more luscious and dessert-like? Add chocolate hazelnut spread or marshmallow creme instead of jam.
(Sponsored by Jif.)
Dining and Cooking