PB&J Stuffed French Toast Recipe

Name: PB&J Stuffed French Toast
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 thick slices brioche bread; 1/4 cup peanut butter; 1/4 cup jelly; 3 eggs; 1/2 cup whole milk; 1/2 tsp. Cinnamon; 1/4 cup (1/2 stick) butter, divided; 1 tablespoon powdered sugar, or to taste (for dusting)

Cook Time: 10 minutes

This delicious take on the classic peanut butter and jelly sandwich is transformed into a mouth-watering French toast thats crispy on the outside and soft on the inside. Perfect for breakfast or brunch, this dish is sure to please everyone!

Ingredients

8 thick slices brioche bread
1/4 cup peanut butter
1/4 cup jelly
3 large eggs
1/2 cup whole milk
1/2 teaspoon cinnamon
1/4 cup butter, divided
1/2 tablespoon powdered sugar (or to taste, for dusting)

Directions

Step 1: Spread 1 tablespoon of peanut butter over the center of 4 slices of bread, making sure to leave some space around the edges. Repeat the same with the remaining 4 slices using jelly.

Step 2: Place the peanut butter-covered slices on top of the jelly-covered slices to form 4 sandwiches.

Step 3: In a shallow dish, whisk together the eggs, milk, and cinnamon until well combined.

Step 4: Gently dip each sandwich into the egg mixture, ensuring it soaks through slightly on both sides. Flip to coat evenly.

Step 5: Heat 1 tablespoon of butter in a skillet over medium heat. Once the butter melts and starts to bubble, carefully place one sandwich into the skillet.

Step 6: Cook the sandwich for about 4 minutes on one side, or until golden and lightly toasted. Flip the sandwich and cook the other side until the egg is cooked through and the bread is evenly toasted.

Step 7: Repeat the process for the remaining sandwiches, adding more butter to the skillet as needed.

Step 8: Once all sandwiches are cooked, dust them with powdered sugar and serve immediately while hot.

Nutrition Facts

Each serving contains approximately:

Calories: 840
Total Fat: 50g (64% DV)
Saturated Fat: 25g (126% DV)
Cholesterol: 370mg (123% DV)
Sodium: 816mg (35% DV)
Total Carbohydrates: 79g (29% DV)
Dietary Fiber: 3g (12% DV)
Total Sugars: 22g
Protein: 22g (44% DV)
Calcium: 124mg (10% DV)
Iron: 5mg (27% DV)
Potassium: 358mg (8% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind PB&J Stuffed French Toast

PB&J stuffed French toast is a playful fusion of two iconic American foods: the classic peanut butter and jelly sandwich and the traditional French toast. While French toast dates back to medieval Europe as a way to use up stale bread, the peanut butter and jelly combination became popular in the United States during the early 20th century. The modern stuffed version likely emerged in the 2000s as part of the trend of gourmet breakfast sandwiches and brunch innovations, blending nostalgia with indulgence.

Regional Variations and Adaptations

Though PB&J stuffed French toast is enjoyed nationwide, regional variations reflect local tastes. In the South, it may feature homemade preserves and rich, buttery brioche, emphasizing sweetness. On the West Coast, it might include almond butter or organic fruit spreads, catering to health-conscious diners. Northern cities sometimes serve it with a drizzle of maple syrup or a dusting of powdered sugar to enhance the dessert-like quality. These subtle differences make each regional version unique, while keeping the comforting combination of peanut butter, jelly, and egg-soaked bread intact.

Distinguishing PB&J Stuffed French Toast from Similar Dishes

Unlike standard French toast, which is simply egg-dipped and pan-fried bread, this dish incorporates a sweet and creamy filling, creating a sandwich-like structure. It differs from a Monte Cristo, which uses ham and cheese and is often deep-fried, offering a savory alternative. The PB&J version emphasizes a balance of nutty, fruity, and rich flavors rather than savory-sweet contrast. It also contrasts with stuffed pancakes or waffles, as the bread layer provides a firmer texture and the classic French toast custard flavor.

Typical Serving Occasions

PB&J stuffed French toast is most often served for breakfast or brunch, especially in cafes and diners specializing in indulgent morning dishes. It also appears on weekend menus at family restaurants or as a fun treat for special occasions like birthdays and holiday brunches. Some trendy coffee shops and brunch spots pair it with fresh fruit, whipped cream, or a drizzle of chocolate to elevate its presentation, making it both a hearty and visually appealing option.

Fun and Interesting Facts

Despite its modern appeal, PB&J stuffed French toast draws from foods that have been staples for over a century.
The dish is often a favorite among kids and adults alike because it transforms a simple sandwich into a warm, comforting dessert.
Some chefs experiment with creative fillings such as Nutella, marshmallow fluff, or even bacon for a sweet-and-savory twist.
Its Instagram-worthy appearance, with golden crusts and powdered sugar dusting, has helped it become a viral brunch favorite.
It can be easily adapted for dietary restrictions by using gluten-free bread or alternative nut butters, making it versatile for modern eaters.

FAQ about PB&J Stuffed French Toast Recipe

You can prepare the sandwiches in advance, but it's best to cook them fresh. If making ahead, assemble the sandwiches, wrap them tightly, and store in the refrigerator for up to 24 hours. Do not soak in the egg mixture until just before cooking to prevent sogginess.

Cooked French toast can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, use a skillet over medium heat or a toaster oven to maintain crispiness. Microwaving may make them soggy.

Yes, assemble and cook the sandwiches, then let them cool completely. Wrap individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 1 month. Reheat in a toaster oven or skillet until heated through.

Yes, brioche is recommended for its softness and richness, but challah, sandwich bread, or even thick-cut white bread can be used. Avoid very thin or overly dense bread as it may not hold the filling well.

You can substitute peanut butter with almond, cashew, or sunflower seed butter. Any jelly, jam, or preserves of your choice can be used. Keep in mind that very runny spreads may leak during cooking.

No, letting the sandwiches soak too long can make them overly soggy and difficult to handle. Dip each sandwich just until the egg mixture is absorbed, typically 20–30 seconds per side.

Yes, substitute whole milk with a plant-based milk such as oat, almond, or soy milk, and use a dairy-free butter alternative for cooking. The texture may be slightly different but still delicious.

Make sure the peanut butter and jelly are not spread to the edges, press the sandwich gently before dipping, and cook over medium heat. Avoid overcrowding the skillet so each sandwich cooks evenly.

Comments

Jason Taylor

07/24/2024 09:06:51 AM

This was my inaugural attempt at preparing French toast in this manner, and I doubt I will revert to my old method! It was fantastic! The only modification I made was incorporating a teaspoon of vanilla extract into the egg mixture. I followed everything else exactly as instructed.

Jason Flores

01/19/2023 05:14:10 AM

My entire family loved this dish! It perfectly combined the flavors of breakfast and lunch. I started by making the French toast and then adding the peanut butter and jelly on top once they were done, which made it less messy. Such a fantastic recipe idea!