PB and J French Toast 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.
- 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
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.
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