PB&J French Toast Recipe
PB&J French Toast Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as a peanut butter and jelly sandwich.—Lindsey Folsom, Dorsey, IL
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/4 cup creamy peanut butter
  • 1/4 cup grape jelly or jelly of your choice
  • 8 slices sandwich bread
  • 2 large eggs
  • 1/4 cup 2% milk
  • 2 tablespoons butter
  • Sliced fresh strawberries and chopped salted peanuts, optional
  • Confectioners' sugar or maple syrup

Directions

Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended.
On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup. Yield: 4 servings.
Originally published as PB&J French Toast in Breakfast & Brunch Bookazine 2015, p44

Nutritional Facts

1 sandwich (calculated without confectioners' sugar): 370 calories, 19g fat (7g saturated fat), 109mg cholesterol, 416mg sodium, 40g carbohydrate (18g sugars, 2g fiber), 11g protein.

  • 1/4 cup creamy peanut butter
  • 1/4 cup grape jelly or jelly of your choice
  • 8 slices sandwich bread
  • 2 large eggs
  • 1/4 cup 2% milk
  • 2 tablespoons butter
  • Sliced fresh strawberries and chopped salted peanuts, optional
  • Confectioners' sugar or maple syrup
  1. Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended.
  2. On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup. Yield: 4 servings.
Originally published as PB&J French Toast in Breakfast & Brunch Bookazine 2015, p44

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