Quick & Easy
Butter and Jelly Stuffed French Toast, Peanut Style
Peanut Butter and Jelly Stuffed French Toast! It’s all the things you love about the old-school sandwich but stuffed inside thick slices of challah. This breakfast deliciousness is in honor of it being National Peanut
- Serves 6 servings
- Prep 10 minutes
- Total 15 minutes
This breakfast deliciousness is in honor of it being National Peanut Butter and Jelly Day. Why not stuff the beloved sandwich condiments into some thick slices of challah to celebrate?
The pb & j is my personal go-to childhood sandwich and is now my new go-to adult breakfast. Not that you need to be an adult to enjoy this… or that I truly consider myself an adult.
While I’m aware I’m a day late… it’s genuinely never too late to celebrate a holiday. Especially when a holiday is revolved around food.
You could even go the extra mile with these and make your quite own peanut butter {or honey roasted peanut butter} and jelly or jam. Either way you go, this stuffed French toast is straightforward and crazy savory.
What A regular here most is that the peanut butter and jelly both get all melt-y and gooey while they griddle away in a pan of butter. You truly don’t even need syrup…. simply a fork and maybe a bib?
Go on and head on over to Tablespoon for my step-by-step tutorial and recipe printable. As if you truly need these 😉
The recipe
Home Kitchen PB and J French Toast
Peanut Butter and Jelly Stuffed French Toast! It’s all the things you love about the old-school sandwich but stuffed inside thick slices of challah.
- Serves 6 servings
- Prep 10 minutes
- Total 15 minutes
Ingredients
- 2 large eggs
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 1 loaf challah (sliced into 6 (1-inch) thick slices)
- 3 tablespoons peanut butter
- 2 tablespoons jam (of your choice)
- 4 tablespoons butter
Method
- 1
In a shallow bowl, whisk together eggs, salt, vanilla and milk
- 2
Using a paring knife, make an incision in the top crust of the bread, not going all the way through, to make a pocket. Repeat with the remaining slices.
- 3
Divide the peanut butter and jelly among the 6 sandwiches.
- 4
Melt butter in a skillet and griddle for 2 to 3 minute or until golden. Flip and repeat.
- 5
Serve as is or with a dusting of powdered sugar and maple syrup.
Per serving
- Serving1 g
- Calories386 kcal
- Carbohydrates43 g
- Protein12 g
- Fat18 g
- Saturated Fat8 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat6 g
- Trans Fat1 g
- Cholesterol123 mg
- Sodium522 mg
- Potassium196 mg
- Fiber2 g
- Sugar6 g
- Vitamin A515 IU
- Vitamin C1 mg
- Calcium110 mg
- Iron3 mg
