Incredible Peanut Butter Jelly Stuffed French Toast is the best breakfast treat! It’s easy to make by spreading peanut butter and strawberry preserves onto slices of thick-cut bread, then dipping it in a vanilla-flavored custard and pan-frying it until it’s golden brown and crisp. Serve with a drizzle of maple syrup and fresh strawberries for a delicious weekend breakfast or a special occasion brunch!
Peanut Butter Jelly Stuffed French Toast is SO good, you will be excited to jump out of bed in the morning! This insanely delicious brunch dish features a golden crispy outer layer, thick vanilla-flavored bread, and a PB&J filling. It’s the most wonderful breakfast or brunch option for special occasions and relaxed weekends at home.
Not only is this stuffed French toast recipe irresistible, but it’s also super easy to make! You just need a handful of simple ingredients, you can prep it ahead of time, and you don’t need any special equipment or fancy cooking techniques. You’re going to love this recipe!
Why you’ll love this recipe
- Perfectly sweet & so decadent: If you’re craving something sweet, this is the breakfast for you. The combination of peanut butter and jelly is beyond delicious.
- Easy to make: If you can make a sandwich, you can make stuffed French toast. This is a dish that is so simple, yet so impressive.
- Great for special occasions: I can’t think of a better birthday breakfast! Kids and adults will go crazy for this PB&J stuffed French toast.
The ingredients needed for this stuffed French toast recipe are very simple. You probably have everything in your kitchen right now! Here’s what you’ll need:
- 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. We recommend french bread or brioche bread.
- Peanut butter: Use your favorite peanut butter, or other nut butter or even sunflower seed butter.
- Preserves: We 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: Adds so much flavor to the egg and milk mixture.
- Oil: Use either vegetable oil or melted coconut oil to fry the French toast in the pan.
- 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
This Stuffed French toast recipe tastes so amazing and looks quite fancy, but it’s very easy to make! Here’s how:
- Assemble the sandwiches: Spread one spoonful of peanut butter on 4 of your slices. Top with strawberry preserves, then sandwich with the remaining 4 slices of bread.
- Make the custard: In a shallow plate, beat the eggs, coconut milk and vanilla extract. Preheat a non-stick pan over medium heat.
- Cook: 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, skillet, or griddle, and cook until golden on both sides, around 2-3 minutes per side. Repeat with the second batch of sandwiches.
- Serve: Enjoy with fresh strawberries and a drizzle of maple syrup, if desired.
- 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.
- Mix the custard thoroughly: To avoid random bits of egg white or yolk showing up on your nicely browned French toast, be sure to vigorously whisk together the custard mixture until the eggs, milk, and vanilla are completely incorporated.
- 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.
There are endless filling and topping combinations to change up this recipe and customize it to your taste preferences. Here are some options:
- Stuffed French toast 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.
- Dairy-free option: To make this recipe dairy free, simply use a plant-based milk to make the egg mixture. We like coconut milk or almond milk.
Since French toast is a sweet breakfast, we like to balance that sweetness with some hearty and savory pairings. Here are side ideas:
- Hash browns, breakfast potatoes, or hash
- Fresh fruit or fruit salad
- Bacon, sausage, or ham
- Eggs or egg cups
- Veggie frittata or breakfast casserole
Stuffed French toast is best served hot out of the pan, but leftovers will keep if stored properly. Here’s how:
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.
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- Greek Yogurt Chia Pudding
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- Baked French Toast Casserole
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- Pumpkin French Toast
- Peanut Butter Chia Pudding
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Peanut Butter Jelly Stuffed French Toast
- 8 large slices of bread loaf french or brioche
- 4 tbsp strawberry preserves
- 4 tbsp peanut butter
- 2 large eggs
- 2 tbsp coconut milk or almond milk
- 1 tsp vanilla extract
- 2 tbsp vegetable or melted coconut oil
- 1 cup fresh strawberries
- Optional: maple syrup
- Spread one spoonful of peanut butter on 4 of your slices. Top with strawberry preserves, then sandwich with the remaining 4 slices of bread.
- On 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. 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 fresh strawberries and a drizzle of maple syrup, if desired.