PB&J French Toast
French toast stuffed with peanut butter and jelly. Sounds like a kids' meal, tastes like breakfast at a restaurant. The bread soaks up the egg mixture and gets golden and crispy.
Time
15 min
Difficulty
Easy
Serves
2 (makes 4 slices)
Ingredients 5 items
- 4 slices bread
- 2 eggs
- 2 tablespoons peanut butter
- 2 tablespoons jam or jelly (any flavor)
- 1 tablespoon butter or vegetable oil (for the pan)
- Optional: Syrup or honey on top, Sliced banana on top, Cinnamon in the egg mixture, Powdered sugar on top
Equipment
- Skillet or griddle
- Shallow bowl or plate (for dipping)
- Fork or whisk
- Spatula
Allergens: Contains Eggs, Peanuts/Tree Nuts (peanut butter), Gluten (bread).
Instructions
- Spread peanut butter on 2 slices of bread. Spread jam on the other 2 slices. Press them together to make 2 sandwiches.
- In a shallow bowl, beat the eggs with a fork. Add a splash of milk and a pinch of cinnamon if you have them.
- Heat butter or oil in a skillet over medium heat.
- Dip each sandwich into the egg mixture, pressing gently and flipping to coat both sides. Let it soak for a few seconds on each side.
- Place the sandwiches in the skillet. Cook for 2–3 minutes per side until golden brown.
- Cut in half diagonally. Serve with syrup, honey, or sliced banana on top.
notes & tips
- Any bread works. White, wheat, thick, thin — all fine. Slightly stale bread actually works better because it soaks up more egg without falling apart.
- No peanut butter? Make regular French toast — just skip the filling and dip plain bread in the egg mixture.
- Make it for a crowd. Double or triple the recipe. Cook in batches.
- Leftover French toast: Refrigerate and reheat in a toaster or skillet the next morning.
- Banana version: Skip the jam. Use sliced banana with the peanut butter inside instead.