Easy Peanut Butter & Jelly French Toast That’ll Revolutionize Your Breakfast!
Imagine the familiar comfort of a classic peanut butter & jelly sandwich transformed into a golden‑brown, custardy masterpiece—welcome to Peanut Butter & Jelly French Toast.
I love turning pantry staples into something spectacular, and this playful twist on French toast is a weekday hero and weekend show‑stopper alike. In under 20 minutes and with just a handful of ingredients, you’ll surprise everyone at the table with gooey peanut butter, sweet fruit jam, and perfectly caramelized bread. Let’s dive in!
Recipe Card
| Servings: 6 sandwiches | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes |
|---|---|---|---|
| Difficulty: Easy | Cuisine: American | Category: Breakfast | Dietary: Vegetarian |
Ingredients
| Component | Ingredient | Amount |
|---|---|---|
| Egg Mixture | Large eggs | 4 |
| Milk (whole or 2%) | 1¼ cups (300 ml) | |
| Granulated sugar | 1–2 tablespoons | |
| Pure vanilla extract | 1 teaspoon | |
| Ground cinnamon | ½ teaspoon | |
| Salt | Pinch | |
| Sandwiches | Sliced bread (brioche or challah) | 12 slices |
| Creamy peanut butter | ¾ cup (180 g) | |
| Jelly or jam (your favorite flavor) | ¼ cup (60 g) | |
| For Cooking | Unsalted butter or neutral oil | 2 tablespoons total |
| Optional Toppings | Maple syrup | To drizzle |
| Fresh berries (strawberries, bananas) | For garnish | |
| Powdered sugar | For dusting |
Detailed Steps
1. Prep Your Mise en Place
- Gather Ingredients & Equipment
Have all your ingredients measured and ready: eggs whisked, milk poured, and spreads at hand. You’ll need a shallow bowl or pie plate, a whisk, a nonstick skillet or griddle, and a spatula. - Preheat the Pan
Set your skillet or griddle over medium heat (around 350–375°F / 175–190°C). If you have an infrared thermometer, great—but a drop of water should sizzle and dance on contact.
2. Whisk the Perfect Custard
In your shallow bowl, whisk together:
- 4 large eggs
- 1¼ cups milk
- 1–2 tablespoons sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Pinch of salt
Whisk until the mixture is smooth and slightly frothy. This batter will coat the sandwiches in a sweet, spiced layer that caramelizes beautifully.
3. Build Your Sandwiches
- Spread
On 6 slices of bread, evenly spread about 2 tablespoons of creamy peanut butter. On the remaining 6 slices, spread about 1 tablespoon of your chosen jelly or jam. - Assemble
Pair a peanut‑butter‑slathered slice with a jelly‑slathered slice to form 6 sandwiches. Press gently so they stick together without squeezing out the filling.
4. Dip & Cook
- Coat the Sandwiches
Working one at a time, dip each sandwich into the egg mixture. Let it soak for just 5–7 seconds per side—enough to saturate without turning soggy. - Pan‑Fry
Add 1 tablespoon butter or oil to your heated skillet. Place the dipped sandwich down and cook for 2–3 minutes on the first side, until deep golden brown. Flip and cook another 2–3 minutes, adjusting heat as needed to avoid burning. - Drain & Keep Warm
Transfer cooked French toast to a wire rack set over a baking sheet or paper towels. This prevents a soggy bottom and keeps everything crisp.
5. Plate & Dress
- Slice Diagonally: A single cut transforms each sandwich into two triangles—more surface area for syrup and crunch.
- Stack or Fan: Arrange the pieces on a warmed plate in a stack or fanned out.
- Finish: Dust with powdered sugar, add fresh berries, and drizzle with warm maple syrup (or even melted peanut butter for extra indulgence).
Chef’s Tips & Tricks
- Bread Choice Matters: Day‑old brioche, challah, or Texas toast absorbs custard without disintegrating.
- Temperature Control: Medium heat is key. Too hot, and the exterior burns before the inside warms through.
- Customize Your Spreads: Swap creamy peanut butter for almond or cashew butter; try Nutella or fruit compote instead of jelly.
- Prevent Leak‑Out: Keep spreads about ¼‑inch from the edge of the bread. Any closer and the filling will ooze excessively into the pan.
- Make‑Ahead Hack: Assemble sandwiches and store airtight in the fridge up to 4 hours ahead. Dip and cook when ready.
Variations & Dietary Swaps
- Gluten‑Free: Use certified gluten‑free bread.
- Dairy‑Free: Swap milk for almond, soy, or oat milk; cook in coconut oil or dairy‑free spread.
- Savory Twist: After cooking, sprinkle a pinch of flaky sea salt and add sliced bananas instead of jelly for sweet‑savory contrast.
Frequently Asked Questions
1. Can I use frozen bread?
Yes—just thaw it fully overnight in the fridge. Let it sit at room temperature for 15 minutes before dipping to avoid uneven custard absorption.
2. How do I keep leftover French toast crispy?
Store in a single layer on a wire rack inside the fridge. Reheat in a toaster oven or skillet—not the microwave—to preserve texture.
3. What’s the best way to flip without a mess?
Use a thin, flexible spatula and lift gently. A second spatula or tongs can help steady the sandwich as you flip.
4. Can I bake these instead of pan‑frying?
Yes—arrange dipped sandwiches on a buttered baking sheet, brush tops with melted butter, and bake at 375°F (190°C) for 12–15 minutes, flipping halfway.
5. How do I prevent the centers from being cold?
Ensure even dipping (not too long) and maintain medium heat. If your pan runs cold when adding multiple slices, allow it to reheat fully before adding more.
Nutrition & Storage
- Approximate Nutrition per Sandwich: 550 kcal, 20 g fat, 70 g carbs, 17 g protein.
- Leftovers: Store in an airtight container in the fridge for up to 2 days.
Ready to Brunch Like a Boss?
This Peanut Butter & Jelly French Toast is a quick, nostalgic, and utterly delicious way to elevate your morning routine—or surprise friends at a weekend brunch. Gather your ingredients and let’s get cooking: golden, gooey perfection awaits!
