Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Leftover Sandwich Crust Peanut Butter French Toast Casserole

November 29, 2017 by jessfuel 2 Comments

This Peanut Butter French Toast Casserole is a yummy make-ahead breakfast your kids will love, and is a great way to use up leftover sandwich crusts or bread ends!

This Peanut Butter French Toast Casserole is a yummy make-ahead breakfast your kids will love, and is a great way to use up leftover sandwich crusts or bread ends!

It’s official. I’ve crossed into full on mom territory. Last month, for Molly’s “school” (aka daycare) Halloween party, I had to bring in sandwiches. Though I didn’t go too Pinterest crazy, I did decide to make them into cute little pumpkin cutouts.

I was pretty proud of my not-very-crafty self, and supposedly the sandwiches were a hit! But what I didn’t realize about making the cute lil pumpkins was how much waste I’d create! I had 2 loaves of perfectly good bread crusts left over, and just couldn’t bring myself to throw it all out.

This Peanut Butter French Toast Casserole is a yummy make-ahead breakfast your kids will love, and is a great way to use up leftover sandwich crusts or bread ends!

So what can you do with leftover bread? I thought of a few things– croutons, breadcrumbs, meatballs. But the problem was that most of the crusts were smeared with PB&J. I wasn’t sure how grape jelly croutons would taste, hehe! Which narrowed it down to bread pudding or french toast casserole. Which really, are kind of the same thing, aren’t they? Dessert for breakfast? I used whole wheat bread, and since peanut butter and jelly are both breakfast foods… healthier bread pudding is totally an acceptable breakfast.

I made one batch of this Peanut Butter French Toast Casserole and it was so yummy (Molly gobbled it up too), and I had so much leftover crust that I made a second batch just a couple days later. I thought the sweetness was perfect but you could get away with even less sugar for an even healthier dish.

This Peanut Butter French Toast Casserole is a yummy make-ahead breakfast your kids will love, and is a great way to use up leftover sandwich crusts or bread ends!

Molly goes to “school” two days a week and is loving it. She comes home with the cutest art projects, had school photos taken a couple weeks ago, and I seriously just cannot believe how fast she is growing up. Someone stop time! It’s so fun to see how much she is learning there from the older kids, even though it comes along with some of the more annoying things– she recently picked up “mine” and “gimme”. She can count to ten with a little help (for some reason she goes from 6 to 9), is starting to understand colors and consistently identifies green correctly, and has started singing “Rain, rain, go away” (odd since we live in the desert) and jumbled ABC’s.

As for foods, she goes back and forth between being kinda picky and only wanting smoothies, and being super adventurous and scarfing down things like spicy Kung Pao noodles! I can’t figure her out, but I do know that this casserole was a hit. It’s a great easy make-ahead breakfast for kids, so next time you have leftover crusts or bread ends, try it out!

Leftover Sandwich Crust Peanut Butter French Toast Casserole
 
Print
This Peanut Butter French Toast Casserole is a yummy make-ahead breakfast your kids will love, and is a great way to use up leftover sandwich crusts or bread ends!
Author: Jess
Recipe type: Entree
Cuisine: Breakfast
Serves: 4
Ingredients
  • 4 eggs
  • ¾ cup milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ cup peanut butter
  • ~6 cups cubed bread/crusts
  • ½ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Spray an 8-inch square pan or 9-inch pie plate with nonstick spray and set aside.
  2. Whisk together eggs, milk, sugar, vanilla and cinnamon. Add peanut butter and whisk together.
  3. Spread cubed bread and raisins in pan. Pour egg mixture over top and toss lightly to coat the bread. Press bread down into pan.
  4. Bake 30-35 minutes, until the center is set and top is golden brown.
  5. Serve warm or cool completely, refrigerate and reheat to serve.
3.5.3229

This Peanut Butter French Toast Casserole is a yummy make-ahead breakfast your kids will love, and is a great way to use up leftover sandwich crusts or bread ends! What are your favorite ways to use up leftover bread!?

You Might Also Like:

Triple Peanut Butter Ice Cream
Strawberry Banana Oatmeal Flax Muffins
Greens, Eggs and Ham Quiche
My favorite pumpkin muffins

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Breakfast Tagged With: breakfast, peanut butter

« Sweet Potato Donuts with Maple Glaze
Happy 2018! »

Comments

  1. Emily says

    November 30, 2017 at 10:44 am

    Oooo I love the pb in there! I totally agree that bread pudding & baked french toast is the same thing. Glad to hear daycare is going well! I might need to work on “eleven-teen” not being a number, but for now it feels cute. xoxo

    Reply
  2. JC says

    September 25, 2020 at 6:32 am

    I was looking for a way to use up the leftover crust and my this is absolutely delicious!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress