This decadent peanut butter and jelly stuffed French toast transforms a beloved sandwich into a delightful breakfast treat. With its golden, crispy exterior and warm, gooey peanut butter and jelly center, this dish delivers the perfect balance of sweet and savory flavors in every bite.
Why You’ll Love This Recipe
This stuffed French toast combines childhood nostalgia with elevated breakfast indulgence. It’s easy enough for beginner cooks but impressive enough for special brunches. The recipe is incredibly versatile – choose your favorite bread, nut butter, and jam for endless customization options. Plus, with vegan and low-sugar alternatives provided, everyone can enjoy this comforting breakfast no matter their dietary preferences. It’s the perfect balance of crispy exterior and soft, melty interior that will have everyone asking for seconds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose bread serves as the foundation for this recipe, with options ranging from white and whole wheat to brioche for a more luxurious version. Day-old bread works especially well as it holds up better during the soaking process.
Peanut butter provides the creamy, protein-rich foundation for the filling. Natural or conventional varieties both work wonderfully, and you can adjust to chunky or smooth based on your preference.
Jelly or jam adds the sweet, fruity component that pairs perfectly with peanut butter. Strawberry and grape are classics, but any flavor you enjoy will work beautifully in this recipe.
Eggs act as the binding agent in the French toast batter, creating that characteristic custardy texture when cooked.
Milk adds richness to the batter and helps create that perfect custard-like interior. Any variety works well, from whole dairy milk to plant-based alternatives.
Vanilla extract enhances the overall flavor profile with its warm, aromatic qualities.
Cinnamon brings warmth and subtle spice that complements both the bread and the sweet filling.
Butter provides the cooking fat that gives your French toast that irresistible golden-brown exterior and contributes to the rich flavor.
Directions
Prepare the Filling
Start by spreading 1 tablespoon of peanut butter on one side of each slice of bread. Follow with a layer of jelly or jam over the peanut butter.
Use the back of a spoon to spread both evenly. Close each sandwich by pressing two slices of bread together.
Make sure you’ve spread the peanut butter and jelly right to the edges; this keeps your filling even and prevents too much leakage while cooking.
Prepare the Batter
In a shallow bowl or pie plate, whisk together the eggs, milk, vanilla extract, and cinnamon until the mixture is smooth.
If you’re using the vegan option, whisk the non-dairy milk, vanilla, and cinnamon, then add the flaxseed mixture (which should have thickened to a gel consistency).
The cinnamon and vanilla add a wonderful depth of flavor to the French toast batter.
Dip the Sandwiches
Carefully dip each peanut butter and jelly sandwich into the batter. Allow each side to soak for a few seconds, making sure the bread absorbs the mixture.
Be gentle, especially if your bread is softer, as it can break apart if soaked too long.
If you’re using sturdier bread like sourdough, feel free to leave it in the batter a bit longer for an extra custardy texture.
Cook the French Toast
Heat a large skillet or griddle over medium heat. Add the butter or coconut oil and let it melt, swirling it around to coat the pan.
Place each sandwich into the skillet and cook for 3–4 minutes per side, or until golden brown. The goal is to achieve a crispy, caramelized exterior while keeping the inside gooey and warm.
If the bread starts to brown too quickly, reduce the heat slightly to ensure the egg mixture cooks fully.
Serve and Garnish
Once the French toast is golden and crispy, transfer it to a plate. For an extra indulgent touch, top with a dollop of whipped cream or vegan whipped topping.
You could also add fresh fruit like sliced bananas or berries to brighten up the dish and add natural sweetness.
Finally, a light dusting of powdered sugar or a drizzle of maple syrup takes this stuffed French toast to the next level.
Servings and Timing
This recipe makes 2 servings (2 whole sandwiches) of stuffed French toast. Preparation time takes approximately 10-15 minutes, and cooking time is about 8-10 minutes. Total time from start to finish is roughly 20-25 minutes, making this an achievable weekend breakfast or special brunch option.
Variations
Banana and Peanut Butter
Replace the jelly with banana slices for a peanut butter banana stuffed French toast. The warm banana adds natural sweetness and pairs wonderfully with peanut butter.
Chocolate Lovers
Add a layer of chocolate hazelnut spread along with the peanut butter. You can use dairy-free chocolate spread if you’re making the vegan version.
Berry Blast
Use fresh berries instead of jam. This reduces sugar content and adds a fresh, tangy flavor.
Vegan Version
Use vegan bread, plant-based milk, and a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Cook with coconut oil instead of butter and top with vegan whipped cream if desired.
Low-Sugar Option
Opt for sugar-free peanut butter, low-sugar or no-sugar-added jam, and unsweetened milk. You can add a touch of stevia or another natural sweetener to the batter if you’d like some sweetness.
Storage/Reheating
Refrigeration
Leftover stuffed French toast can be stored in an airtight container in the refrigerator for up to 2 days. Place parchment paper between slices to prevent sticking.
Freezing
For longer storage, freeze the cooked French toast in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They will keep for up to 1 month.
Reheating
From refrigerated: Reheat in a toaster oven or regular oven at 350°F (175°C) for about 5-7 minutes until warmed through. Alternatively, microwave for 30-45 seconds, though this may result in a softer texture.
From frozen: Reheat in a 350°F (175°C) oven for 10-15 minutes, or toast in a toaster oven until heated through. You can also microwave frozen slices for 1-2 minutes, checking halfway through.
Make Ahead
You can prepare the sandwiches and the batter separately the night before. Store the sandwiches (uncooked) in the refrigerator, covered with plastic wrap, and the batter in an airtight container. In the morning, just dip and cook!
FAQs
How do I prevent the filling from leaking out while cooking?
Spread the peanut butter and jelly all the way to the edges of the bread and don’t overfill. Press the edges firmly together before dipping in the batter. Also, using slightly stale bread that’s more absorbent can help create a better seal.
What’s the best type of bread to use for this recipe?
Brioche, challah, or thick-cut white bread work best as they’re sturdy enough to hold the filling but still absorb the batter well. Day-old bread is ideal as it’s slightly drier and less likely to fall apart when soaked.
Can I make this recipe ahead of time for a brunch party?
Yes! You can cook the French toast ahead of time and keep it warm in a 200°F (95°C) oven for up to 30 minutes. For longer storage, follow the freezing and reheating instructions in the storage section.
Is there a nut-free version of this recipe?
Absolutely! Use sunflower seed butter, cookie butter, or another nut-free spread instead of peanut butter. These alternatives offer similar texture and complement jam nicely.
How can I make this recipe healthier?
Use whole grain bread for added fiber, natural nut butter without added sugar, low-sugar jam or fresh fruit, and consider using egg whites instead of whole eggs. Almond or oat milk can replace whole milk for fewer calories.
My French toast is browning too quickly but isn’t cooked through. What am I doing wrong?
Your heat is likely too high. Lower the temperature to medium-low and cook more slowly to ensure the inside cooks properly before the outside gets too dark. Using a lid can also help cook the inside more efficiently.
Can I use frozen bread for this recipe?
Yes, but thaw it completely first. Frozen bread tends to be more moist when thawed, so you might want to lightly toast it before making your sandwiches to help it hold up better.
How do I know when the French toast is done cooking?
The outside should be golden brown and slightly crisp, while the inside should feel set but still moist. If you’re concerned about the egg mixture being fully cooked, the internal temperature should reach 165°F (74°C).
What can I serve with this stuffed French toast?
Fresh fruit, yogurt, a side of bacon or breakfast sausage, a fruit smoothie, or a simple green salad make excellent accompaniments to balance the sweetness of the dish.
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter works wonderfully and adds a nice textural contrast. Just be aware that it might be slightly more difficult to spread evenly compared to creamy varieties.
Conclusion
This Peanut Butter Jelly Stuffed French Toast takes the comfort of a classic PB&J sandwich and transforms it into an indulgent breakfast treat that’s perfect for special mornings and weekend brunches. With its crispy golden exterior and warm, gooey filling, it strikes the perfect balance between nostalgic flavors and grown-up indulgence.
The beauty of this recipe lies in its versatility – whether you’re following the classic version, adapting it for dietary preferences, or creating your own variation with different fillings, the result is always deliciously satisfying. Even beginners can master this impressive dish with the simple step-by-step instructions.
So next time you’re looking to elevate your breakfast game or surprise loved ones with something special, reach for this stuffed French toast recipe. It’s sure to become a requested favorite in your breakfast rotation!
Print
Peanut Butter Jelly Stuffed French Toast
This Peanut Butter Jelly Stuffed French Toast is a delicious, customizable breakfast that combines rich flavors of peanut butter and jelly in a golden crispy sandwich. It has options for vegan, low-sugar, or traditional variations.
- Total Time: 20 minutes
- Yield: 2 servings
Ingredients
- 4 slices of bread (white, whole wheat, or brioche for a richer taste)
- 4 tbsp peanut butter (or any nut/seed butter)
- 4 tbsp jelly or jam (strawberry, grape, or your favorite flavor)
- 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)
Instructions
- Spread 1 tablespoon of peanut butter on one side of each slice of bread. Follow with a layer of jelly or jam evenly over the peanut butter. Press two slices of bread together for each sandwich.
- In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until smooth.
- Carefully dip each sandwich into the batter, letting each side absorb the mixture for a few seconds. Be gentle to avoid tearing the bread.
- Heat a skillet over medium heat, and add butter to coat the pan. Place the sandwiches in the skillet and cook for 3–4 minutes per side, until golden brown and crisp.
- Transfer to a plate, garnish with whipped cream, fresh fruit, powdered sugar, or maple syrup, and enjoy!
Notes
- Use day-old or lightly toasted bread for better structure.
- Avoid overstuffing sandwiches to reduce leakage.
- Experiment with different nut or seed butters for variation.
- Prepare the sandwiches and batter the night before for a quicker morning breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 12g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
