Peanut Butter & Jelly French Toast
This is the ultimate breakfast. So easy, so good. I originally made this for my 1 year old, who ate exactly 0 bites of it and threw it on the floor, so of course that meant lunch for mama.
PB&J is a timeless classic for a reason. It’s perfect. Add an eggy batter, fry it in butter, and top it with cinnamon and vanilla bean powder (no but did you know that actually exists?) and it’s next level perfection.
You’ll want to use a stiff bread for this (I used whole grain Italian bread from a local bakery). You can also let the bread stale a bit if it’s a softer texture. This just helps hold it together while dipping in the egg and flipping it, and it absorbs the custard better that way.
Peanut Butter & Jelly French Toast
PB&J is a timeless classic for a reason. It's perfect. Add an eggy batter, fry it in butter, and top it with cinnamon and it's next level perfection.
Servings 2
Ingredients
- 4 slices bread
- 2 tbsp peanut butter divided
- 2 tbsp jam/jelly/preserves divided
- 1 tbsp milk
- 1/4 tsp vanilla extract
- 1/2 tbsp butter
- Cinnamon
Instructions
- Spread 1 tbsp peanut butter on one slice of bread and 1 tbsp jelly on another, then press together to form a sandwich. Repeat with remaining bread, peanut butter, and jelly.
- Whisk egg with milk and vanilla until combined. Dip sandwiches in egg mixture, making sure to coat both sides.
- Melt butter in a nonstick skillet or griddle over medium heat. Cook sandwiches 3-4 minutes per side, until browned.
- Sprinkle with cinnamon to taste. Serve warm.
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