Peanut Butter and Jelly Croissant French Toast

Leftover croissant filled with peanut butter and jam, then baked in an egg custard. This Peanut Butter and Jelly Croissant French Toast is the ultimate breakfast.

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Happy Sunday!

We survived the first full week of the new year, and somehow it’s already almost the middle of the month. Some days, time goes by a little too fast. It’s kind of scary.

But since we survived the first week, yay us!, that means we should celebrate! It’s definitely another perfect day for brunch. At home. Because it’s supposed to be raining this weekend. And let’s be honest. I don’t do well in the rain. lol. Cold and wet is definitely not one of my favorites.

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

And I can’t think of a better option for staying in than this peanut butter and jelly croissant french toast.

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Croissants filled with peanut butter and jelly then torn into small pieces. Soaked in an egg mixture and then baked, this croissant french toast is slightly crispy on top with a custard filling. It has all the flavors of our favorite childhood go to lunch, PB&J.

It’s so delicious, so simple, and so my kind of breakfast.

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Preheat the oven to 350F. Lightly grease a 9 inch pie dish with nonstick cooking spray.

In a medium sized mixing bowl, add eggs, granulated sugar, vanilla extract, and milk. Whisk until well combined.

Slice the croissants in half and smear peanut butter on one half and jam on the other half. You can use whatever peanut butter and jam you like. And however much you like. It’s kind of like making your PB&J. Do you like more peanut butter? Or more jam? Less or more? I personally like my sandwich smothered in both. lol. Put the two halves together and tear into bite size pieces. Add the torn up croissants into the mixing bowl and mix until all the croissants are covered in the egg mixture.

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Pour the coated croissants into the prepared pie dish, and bake or 25-30 minutes until the tops have browned. Allow the peanut butter and jelly croissant french toast to cool for a few minutes before sifting powdered sugar on top.

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Slice the peanut butter and jelly croissant french toast into 4-6 portions, and serve warm.

Enjoy!

Peanut Butter and Jelly Croissant French Toast | Cooking with a Wallflower

Peanut Butter and Jelly Croissant French Toast
 
Prep time
Cook time
Total time
 
Leftover croissant filled with peanut butter and jam, then baked in an egg custard. This Peanut Butter and Jelly Croissant French Toast is the ultimate breakfast.
Author:
Recipe type: Breakfast
Serves: 4-6 servings
Ingredients
  • 1 cup vanilla almond milk
  • 3 large eggs, cracked and beatened
  • 1 tablespoon vanilla extract
  • 2 tablespoons granulated sugar
  • 4 large croissants
  • Peanut butter
  • Jam
For serving
  • Powdered sugar
Directions:
  1. Preheat the oven to 350F. Lightly grease a 9 inch pie dish with nonstick cooking spray.
  2. In a medium sized mixing bowl, add eggs, granulated sugar, vanilla extract, and milk. Whisk until well combined.
  3. Slice the croissants in half and smear peanut butter on one half and jam on the other half. Put the two halves together and tear into bite size pieces. Add the torn up croissants into the mixing bowl and mix until all the croissants are covered in the egg mixture.
  4. Pour the coated croissants into the prepared pie dish, and bake or 25-30 minutes until the tops have browned. Allow the peanut butter and jelly croissant french toast to cool for a few minutes before sifting powdered sugar on top.
  5. Slice the peanut butter and jelly croissant french toast into 4-6 portions, and serve warm.

 

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