Description
This Peanut Butter Jelly Stuffed French Toast recipe is a delightful twist on a classic breakfast favorite. Soft slices of bread are layered with creamy peanut butter and sweet jelly, then dipped in a cinnamon-vanilla egg batter and cooked to golden perfection in a skillet. Perfect for a cozy morning treat, it can be topped with whipped cream, fresh fruit, or syrup for extra indulgence.
Ingredients
Scale
For the Sandwiches
- 4 slices of bread (white, whole wheat, or brioche for a richer taste)
- 4 tbsp peanut butter (or any nut/seed butter)
- 4 tbsp jelly or jam (strawberry, grape, or your favorite flavor)
For the Batter
- 2 large eggs
- ½ cup milk (whole, almond, or oat milk)
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For Cooking and Serving
- 1 tbsp butter (for cooking)
- Whipped cream (optional, for topping)
Instructions
- Assemble the Sandwiches: Spread 1 tablespoon of peanut butter on one side of each slice of bread. Follow with a layer of jelly or jam evenly over the peanut butter. Press two slices of bread together for each sandwich, creating two sandwiches total.
- Prepare the Batter: In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until the mixture is smooth and well combined.
- Dip the Sandwiches: Carefully dip each sandwich into the egg batter, letting each side absorb the mixture for a few seconds to soak up the flavors without causing the bread to tear.
- Cook the French Toast: Heat a skillet over medium heat and add butter to coat the pan. Place the soaked sandwiches in the skillet and cook for 3–4 minutes on each side, or until they are golden brown and crisp.
- Serve and Garnish: Transfer the cooked French toast to a plate. Optionally, garnish with whipped cream, fresh fruit, powdered sugar, or maple syrup before serving for added sweetness and presentation.
Notes
- Use brioche bread for a richer, more indulgent flavor and texture.
- Be gentle when dipping the sandwiches to prevent the bread from falling apart.
- Customize toppings with your favorite fruits or syrups for variety.
- This recipe can be adapted to a gluten-free diet by using gluten-free bread.
- Store leftovers in an airtight container in the refrigerator and reheat gently in a skillet or toaster.
