Description
A nostalgic twist you’ll crave again and again! This stuffed French toast starts with the classic combo of peanut butter and jelly, pressed between soft bread slices, soaked in a sweet cinnamon-vanilla custard, and pan-fried to golden perfection. Top with powdered sugar, fresh fruit, or a swirl of whipped cream for a brunch masterpiece. Whether you keep it classic or go vegan/low-sugar it’s gooey, crispy, and unforgettable.
Ingredients
Regular Version:
• 4 slices of bread (white, whole wheat, or brioche)
• 4 tbsp peanut butter
• 4 tbsp jelly or jam (strawberry, grape, etc.)
• 2 large eggs
• ½ cup milk (whole, almond, or oat milk)
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tbsp butter (for cooking)
• Whipped cream (optional, for topping)
Vegan Version:
• 4 slices vegan bread
• 4 tbsp peanut or almond butter
• 4 tbsp vegan fruit preserves
• ½ cup non-dairy milk
• 1 tbsp ground flaxseed + 3 tbsp water (egg substitute)
• ½ tsp vanilla extract
• ½ tsp cinnamon
• 1 tbsp coconut oil (for cooking)
• Vegan whipped topping (optional)
Low-Sugar Option:
• Sugar-free peanut butter
• Low-sugar jelly
• Unsweetened almond milk
• Sugar substitute like stevia (optional)
Instructions
1️⃣ Assemble the Sandwiches:
Spread peanut butter on one slice of bread and jelly on another. Press together to make a sandwich. Repeat for all slices.
2️⃣ Mix the Batter:
In a shallow dish, whisk together eggs, milk, vanilla, and cinnamon. (For vegan, mix non-dairy milk, vanilla, cinnamon, and prepared flaxseed mixture.)
3️⃣ Dip the Sandwiches:
Dip each sandwich into the batter, allowing both sides to soak briefly. Be gentle with soft bread.
4️⃣ Cook to Perfection:
Heat skillet over medium heat and add butter or coconut oil. Cook each sandwich 3–4 minutes per side until golden brown and crisp.
5️⃣ Serve & Garnish:
Top with whipped cream, fruit, powdered sugar, or syrup. Serve warm for maximum gooeyness.
Notes
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Bread Choice: For best results, use thick-cut brioche, challah, or Texas toast. Avoid thin sandwich bread as it may fall apart when soaked.
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Jelly Options: Strawberry, grape, and mixed berry work beautifully. For less sugar, use fruit-only preserves or low-sugar jelly.
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Peanut Butter Tips: Creamy peanut butter spreads more evenly, but crunchy adds great texture. Natural peanut butter may result in a thinner filling—adjust accordingly.
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Vegan Swap: Replace eggs with 1 tbsp ground flaxseed + 3 tbsp water (per egg), and use non-dairy milk like oat or almond.
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Low-Sugar Variation: Use sugar-free peanut butter, no-sugar-added jelly, and a sugar substitute like stevia or monk fruit in the custard mix.
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Make Ahead: You can assemble the sandwiches the night before and refrigerate. Dip and cook in the morning for a fast, hot breakfast.
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Freezing Instructions: After cooking, cool completely. Wrap in plastic and store in a freezer-safe bag. Reheat in the oven or toaster for best texture.
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Toppings: Try powdered sugar, whipped cream, sliced bananas, berries, or a drizzle of maple syrup. For crunch, add chopped nuts or a cereal crust.
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Serving Suggestion: Pair with coffee, orange juice, or a berry smoothie for a complete brunch experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich (2 slices bread + filling)
- Calories: ~380 kcal
- Sugar: ~14 g
- Sodium: ~310 mg
- Fat: ~18 g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: ~40 g
- Fiber: ~3 g
- Protein: ~11 g
- Cholesterol: ~95 mg
Keywords: Stuffed French Toast, Peanut Butter Recipes, Kid-Friendly Breakfasts, Vegan Breakfast Options, Easy Brunch Ideas, Jelly-Filled Treats, Comfort Food Breakfast, Wholesome Toast Creations, Classic Sandwich Twist