Breakfast and brunch · American
Peanut Butter and Jelly French Toast
Crisp-edged stuffed French toast filled with peanut butter and berry preserves, finished with fresh fruit and maple syrup.
Jump to recipe15 min prep · 15 min cook
Before you start
- Medium-low heat gives the center time to warm before the outside darkens.
- Sunflower seed butter makes a nut-free version; check all bread labels for allergens.
Complete recipe
Peanut Butter and Jelly French Toast
4 servings
Ingredients
- 8 thick slices brioche or challah
- 1/2 cup creamy peanut butter
- 1/3 cup raspberry or strawberry preserves
- 3 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of fine salt
- 2 tablespoons unsalted butter
- Fresh berries and maple syrup, to serve
Step-by-step instructions
- Spread peanut butter on four bread slices and preserves on the other four. Close into sandwiches and press the edges gently.
- Whisk eggs, milk, vanilla, cinnamon, and salt in a shallow dish.
- Dip each sandwich for about 20 seconds per side, allowing the custard to soak in without making the bread collapse.
- Melt half the butter in a large skillet over medium-low heat. Cook two sandwiches for 3 to 4 minutes per side, until deep golden and hot through. Repeat.
- Rest for 2 minutes, slice diagonally, and serve with berries and maple syrup.
Tips for the best results
- Medium-low heat gives the center time to warm before the outside darkens.
- Sunflower seed butter makes a nut-free version; check all bread labels for allergens.
Make ahead, storage, and leftovers
Refrigerate cooked French toast for up to 2 days. Reheat in a 375°F oven or toaster oven until crisp.
Frequently asked questions
What bread works best?
Day-old brioche, challah, or sturdy white sandwich bread absorbs custard without falling apart.
Can I freeze it?
Yes. Freeze cooled slices in a single layer, then bag for up to 1 month and reheat from frozen at 375°F.