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PB and J French Toast Recipe

Print Recipe
Peanut Butter and Jelly Stuffed French Toast! It’s all the things you love about the classic sandwich but stuffed inside thick slices of challah.
Course Breakfast & Brunch
Cuisine American
Keyword French toast, jelly, pb and J, peanut butter, stuffed french toast
Prep Time 10 mins
5 mins
Total Time 15 mins
Servings 6 servings
Calories 386
Author Laurie McNamara

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

Instructions

  • In a shallow bowl, whisk together eggs, salt, vanilla and milk
  • 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.
  • Divide the peanut butter and jelly among the 6 sandwiches.
  • Melt butter in a skillet and griddle for 2 to 3 minute or until golden. Flip and repeat.
  • Serve as is or with a dusting of powdered sugar and maple syrup.

Nutrition

Serving: 1g | Calories: 386kcal | Carbohydrates: 43g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 522mg | Potassium: 196mg | Fiber: 2g | Sugar: 6g | Vitamin A: 515IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg