← All Recipes

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.

Dairy-Free Breakfast
Prep: 5 min Cook: 10 min Total: 15 min Servings: 2 (makes 4 slices) Difficulty: Easy

Allergens: Contains Eggs, Peanuts/Tree Nuts (peanut butter), Gluten (bread).

Ingredients

  • 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 Extras

  • 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

Instructions

  1. Spread peanut butter on 2 slices of bread. Spread jam on the other 2 slices. Press them together to make 2 sandwiches.
  2. In a shallow bowl, beat the eggs with a fork. Add a splash of milk and a pinch of cinnamon if you have them.
  3. Heat butter or oil in a skillet over medium heat.
  4. 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.
  5. Place the sandwiches in the skillet. Cook for 2–3 minutes per side until golden brown.
  6. Cut in half diagonally. Serve with syrup, honey, or sliced banana on top.

Notes

  • 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.