Ingredients
1
can (11 oz) refrigerated Pillsbury™ Original French Bread, baked as directed on can (recipe works better if bread is 1 day old)
2/3
cup creamy peanut butter
4
eggs
1 1/2
cups half-and-half
1/2
cup sugar
1/4
cup peanut butter chips, if desired
Ice cream, if desired
Preparation
Cut baked loaf into 18 slices. Divide peanut butter and spread on 9 of the slices. Sandwich with remaining 9 slices. Place peanut butter sandwiches in ungreased 13x9-inch (3-quart) glass baking dish. Set aside.
In medium bowl, beat eggs, half-and-half and sugar with whisk until combined. Pour over sandwiches in dish (sandwiches will begin to float). Gently arrange so sandwiches fit nicely in dish, gently pressing them down. Cover dish tightly with plastic wrap; refrigerate at least 2 hours so sandwiches soak up liquid.
Turn sandwiches over so top slice gets soaked as well. Refrigerate 1 hour longer.
Heat oven to 350°F. Uncover baking dish; sprinkle peanut butter chips over top.
Bake uncovered 50 to 60 minutes. Remove from oven; cool until lukewarm before serving. Serve with ice cream; if desired, drizzle with melted peanut butter.
