Take one French baguette, cut it into large cubes and place the bread cubes into a large bowl (and I mean large!).
In a different bowl, beat your eggs and stir in your milk and vanilla extract until well blended.
Pour your egg and milk mixture over your bread cubes and stir/toss until all your bread is well coated.
Once your bread cubes are all covered really well, drain off the excess egg and milk mixture.
Cover and place in your refrigerator for at least 4 hours or overnight.
After your bread cubes have soaked, spread them out in a lightly greased casserole crock pot.
In a small saucepan, melt your peanut butter over medium heat, stirring continually, until it can easily be poured evenly over your bread cubes.
In a small saucepan or in the microwave, heat your jelly until it can easily be poured evenly over everything.
Cover and cook on low for 3-4 hours or high for 1-2 hours.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.