PB&J Baked French Toast

Welcome to the last day of WITK's pre-holiday festivities!  Hopefully you've finished all of your shopping, decorating and menu planning.  This weekend should be all about relaxing, wearing something comfy and watching movies.

To maintain a calm attitude all through the Christmas week, I suggest making as much of your foods ahead of time.  That includes Christmas morning breakfast! No need to fry up bacon, slave over stacks of pancakes and French toast or hand squeeze a dozen oranges.  No no no. We're doing make ahead oven-baked French toast!

Not just any normal oven baked French toast, it's PB&J for us today.  And it's so good.  This is the perfect recipe to pop in the oven while you're opening presents. Once the house is a catastrophe zone of ripped paper and the pets are all decorated in ribbons and sticky bows, your brunch will be ready. No muss, no fuss, all amazing.

One Year Ago: Brownie Cup Sundaes
Two Years Ago:  Peanut Butter Ride Crispy Treats
Three Years Ago: Asparagus Risotto

PB&J Baked French Toast

Adapted from Cooking Magazine

Cooking spray
1 loaf brioche bread, sliced 1/2-inch thick
4 large eggs
2 1/2 cups skim milk
1/4 cup sugar
1/4 cup creamy peanut butter
1/2 cup raspberry jam

Coat a 9x13-inch baking dish with cooking spray.

Whisk together eggs, milk and sugar and set aside.  Spread 5 slices of bread with peanut butter, and 5 slices of bread with raspberry jam. Set the bread slices, PB or Jam side down, in the baking dish, alternating PB & jam pieces.  Allow the pieces to overlap.  Pour egg mixture over the bread slices and cover dish with aluminum foil.  Place in the fridge overnight.

In the Morning: Take baking dish out of the fridge and preheat oven to 325 ºF.  Remove foil and bake for 60-65 minutes. If the top starts to get too browned, gently place foil over the dish.  The French toast is done when it is puffed, golden and the egg custard is set.

Serves ~10. Top with more jam, powdered sugar, maple syrup or whatever your heart desires.