This post may contain affiliate links. Please read our disclosure policy.
This Peanut Butter Jelly Stuffed French Toast is the best breakfast treat you can make for the kids! It’s easy to make by spreading peanut butter and strawberry preserves onto slices of thick-cut bread and pan-frying it until it’s golden brown and crisp. Perfect for breakfast or brunch.
If you loved PB&J growing up, then you are going to like this Peanut Butter Jelly Stuffed French Toast. The perfect breakfast or brunch option for special occasions and relaxed weekends at home.
Love peanut butter and jelly?
Making your favorite childhood comfort food into a delicious breakfast is a total win. These stuffed french toast with peanut butter and jelly will be your new comforting breakfast you would want to make every weekend. My kids love it!
You may also love my blueberry French toast bake.
Recipe Overview
Ingredients needed
Below is a list of ingredients you will need to make this dish. Full measurements are listed further down below in the recipe card.
- Bread: The best bread for French toast is thick and fluffy! If the bread is not already sliced, the ideal thickness is at least 1-inch thick, and 1 1/4-inch thick is even better. You want it to be sturdy enough to not fall apart during cooking, but also spongy enough to absorb the custard mixture. I recommend french bread or brioche bread.
- Peanut butter or any other nut butter
- Preserves: I love strawberry preserves combined with the peanut butter, but really, any preserves or jam will work.
- Eggs: You’ll need 2 large eggs to make the custard.
- Milk: Mix coconut milk, or any other milk that you like, with the eggs to make the custard.
- Vanilla extract
- Oil: I used coconut oil
- Strawberries: Fresh strawberries are the perfect accompaniment to this French toast.
- Maple syrup: Optional, but so delicious drizzled over the top!
How to make stuffed French toast
Step 1: Spread one spoonful of peanut butter on 4 of your slices. Top with strawberry preserves, then sandwich with the remaining 4 slices of bread.
Step 2: In a shallow plate, beat the eggs, coconut milk and vanilla extract. Preheat a non-stick pan over medium heat. Working in 2 batches, dip the sandwiches in the egg mixture, allowing it to absorb for 10 seconds, then flip and repeat.
Step 3: Place on the preheated pan, skillet, or griddle, and cook until golden on both sides, around 2-3 minutes per side. Repeat with the second batch of sandwiches.
Step 4: Enjoy with fresh strawberries and a drizzle of maple syrup, if desired.
Tips from my kitchen
- Bread: Use stale bread, if possible. It soaks up the custard better than really fresh bread and has a better texture when fried.
- Spreading pb&j: Don’t spread the peanut butter and preserves right to the edge. Leave a little border so it doesn’t ooze out while the French toast is cooking.
- Soaking bread: When you dip the sandwiches in the egg mixture, be sure to only soak them for 10 seconds on each side to avoid them being soggy. If you’re using stale bread or something like a French loaf, you can soak it just a bit longer.
- Don’t overcrowd the pan: Work in batches and leave about a 1/2 inch between each sandwich to promote even browning. This will ensure a crispy exterior and soft custardy interior.
Frequently asked questions
Challah and brioche bread are top choices for making any type of French toast! They are fluffy and have a rich texture. Thick-cut Texas toast and French bread or brioche also work great. In a pinch, even regular slices of white bread or wheat bread will taste good.
The drier the bread, the better because it will get custardy but not soggy. It also crisps up better on the outside when cooked. If you only have fresh bread, make it stale by placing slices in the oven for about 15 minutes at 300℉.
While you don’t want to make the completed recipe ahead of time because stuffed French toast is best served just after frying, you can prep some components to this recipe in advance. The egg custard can be mixed up, and the sandwiches can be assembled the night before. So, in the morning, all you’ll need to do is dunk the sandwiches and cook.
Place leftovers in an airtight container in the fridge. They will keep for three days. For best results and a nice crisp crust, reheat in the oven for 10-15 minutes at 350℉ or in an air fryer for 2-3 minutes at 350℉. You can also rewarm in the microwave for a minute or less.
Variations
- Filling ideas: Aside from a peanut butter spread, try almond butter, Nutella, cream cheese, or mascarpone. Instead of strawberry preserves, you can use any fruit preserves you like. You could also do something like cream cheese and chopped fresh strawberries.
- Toppings: Keep it simple with a drizzle of maple syrup or add even more tasty toppings. Any of these would be delicious – Greek yogurt, chopped walnuts or pecans, slivered almonds, shredded coconut, whipped cream, or powdered sugar.
- Make it gluten-free: As long as you use a gluten-free bread in this recipe, you will have gluten-free French toast.
Recipes you may like
- Greek Yogurt Chia Pudding
- Peaches and Cream Overnight Oats
- Baked Apples Recipe
- Apple Pie Overnight Oats
- Raspberry Oatmeal Bars
- Mango Smoothie Recipe
More breakfast recipes
- Baked French Toast Casserole
- Peanut Butter Brownie Baked Oatmeal
- Garden Veggie Frittata
- Pumpkin French Toast
- Peanut Butter Chia Pudding
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Peanut Butter Jelly Stuffed French Toast
Video
Ingredients
- 8 large slices of bread loaf, french or brioche
- 4 tablespoons strawberry preserves
- 4 tablespoons peanut butter
- 2 large eggs
- 2 tablespoons coconut milk, or almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil, or vegetable oil
- 1 cup fresh strawberries
- maple syrup, optional
Instructions
- On a shallow plate, beat the 2 large eggs, 2 tablespoons coconut milk2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract.
- Spread one spoonful of peanut butter (from the 4 tablespoons peanut butter) on 4 of your 8 large slices of bread loaf. Top equal servings of the 4 tablespoons strawberry preservespreserves, then sandwich with the remaining 4 slices of bread.
- Preheat a non-stick pan over medium heat. Use the 2 tablespoons melted coconut oil sparingly to cook the French toast. You can use cooking oil spray.
- Working in 2 batches, dip the sandwiches in the egg mixture, allowing it to absorb for 10 seconds, then flip and repeat.
- Place on the preheated pan and cook until golden on both sides, around 2-3 minutes per side.
- Repeat with the second batch of sandwiches. Serve with 1 cup fresh strawberries and a drizzle of maple syrup, if desired.
Notes
- Place leftovers in an airtight container in the fridge. They will keep for three days.
- For best results and a nice crisp crust, reheat in the oven for 10-15 minutes at 350℉ or in an air fryer for 2-3 minutes at 350℉.
- You can also rewarm in the microwave for a minute or less.
- Serving size: one full French toast, or two halves
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
