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PB and J French Toast Recipe

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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


  • 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