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PB and J French Toast

  • Prep 10 min
  • Total 20 min
  • Servings 6

Turn the classic PB and J sandwich into delicious french toast for breakfast! MORE + LESS -

Simply Scratch
March 8, 2017


whole eggs
teaspoon kosher salt
teaspoon pure vanilla extract
cup whole milk
loaf challah bread, sliced into 6 (1-inch thick) slices
to 3 tablespoons peanut butter
to 2 tablespoons jam (use your favorite)
Butter and maple syrup, for serving


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  • 1
    In a shallow dish combine the two eggs, kosher salt, vanilla and whole milk. Whisk until thoroughly combined.
  • 2
    Using a paring knife, carefully make an inch or so incision in the tops of each slice to create a pocket.
  • 3
    Smear the insides of the pockets with peanut butter and jelly, using more or less as desired.
  • 4
    In a skillet or on a griddle pan, melt a tablespoon of butter.
  • 5
    Dip both sides of the stuffed French toast in the egg mixture and place in the hot buttered skillet. Cook until golden, flip and repeat with the remaining stuffed slices.
  • 6
    Serve with butter and maple syrup for French toast, or simply by themselves as a grilled PB & J sandwich.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Take French toast to a new level by stuffing it with peanut butter and jelly! Is your inner child cheering like my inner child is cheering with these? As a kid I frequently requested PB & J for lunch ... like every day. I actually still eat it quite often. And French toast? Another fave. So here they are. All grown up and married. What a pair! The options are pretty endless here. Go crunchy or smooth. Strawberry, grape or my personal favorite: Black raspberry jam. It’s simple to customize these to personal preferences and everyone will be happy when the PB & J inside the slices get all melty. Mmm. Cut in half and serve with melted butter and maple syrup for a French toast breakfast, or simply by themselves for a grilled PB & J sammy treat!

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