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.
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:
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. 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.
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.
Slice the peanut butter and jelly croissant french toast into 4-6 portions, and serve warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/01/13/peanut-butter-jelly-croissant-french-toast/