PEANUT BUTTER AND JELLY CASSEROLE RECIPES

Steps:

• Grease the inside of an 9x13” baking dish with butter
• Build 8 peanut butter and jelly sandwiches, using about 1/4 cup of peanut butter and 1/4 cup of jelly per sandwich
• Cut each sandwich in half on a diagonal
• In a large mixing bowl, whisk together eggs, milk, cinnamon, vanilla and salt until well-combined
• Arrange the peanut butter and jelly triangles cut-side down in the baking dish, staggering the crusts
• Pour the egg mixture over the top of the sandwiches, cover with plastic wrap, and refrigerate overnight to allow the sandwiches to soak up the custard
• The next day, preheat oven to 350°F
• Remove plastic wrap from the baking dish and cover with foil
• Bake covered for 45-50 minutes or until almost cooked through
• Remove foil and bake for 10-15 more minutes or until the top is browned
• To serve, spoon out individual triangles, about 2 per person, and garnish with powdered sugar, maple syrup and chopped peanuts

Steps:

• Butter a 3-quart baking dish; place bread evenly in dish and set aside. In a small bowl combine peanut butter, half of the cream cheese, and the 2 teaspoons sugar. Use 2 spoons to drop mounds of peanut butter mixture into crevices among the bread cubes. Drop mounds of jam into empty crevices. Cube remaining cream cheese and place in any empty spaces.
• In a large mixing bowl whisk the eggs well until blended. Whisk in the milk, cream, 6 tablespoons sugar, vanilla, salt, and nutmeg. Pour egg mixture over bread in dish. Cover and chill at least 2 hours or overnight.
• Remove baking dish from refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 350°F. Uncover dish. Drizzle with butter and sprinkle on crushed sugar cubes. Bake for 45 to 50 minutes or until center is puffed and golden. Remove from oven. Cool on a wire rack for 10 minutes before serving. Sprinkle with blackberries.