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.
Tested method, practical cues
Why this peanut butter and jelly french toast works
Crisp-edged stuffed French toast filled with peanut butter and berry preserves, finished with fresh fruit and maple syrup. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
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.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- 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.