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Peanut Butter French Toast

This is my go-to breakfast entree when guests stay over. I can make it the night before and put it in the oven for a great breakfast that everyone loves. The peanut butter can be left out and the French toast is still delicious!—Mary Marlow Leverette, Columbia, South Carolina
  • Total Time
    Prep: 20 min. + chilling Bake: 30 min.
  • Makes
    4 servings


  • 1 cup packed brown sugar
  • 1/2 cup butter, cubed
  • 1/2 cup creamy peanut butter
  • 1 tablespoon corn syrup
  • 8 slices French bread (1 inch thick)
  • 6 eggs
  • 1-1/2 cups 2% milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Sweetened whipped cream


  • In a small saucepan, combine brown sugar, butter, peanut butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish; top with bread.
  • In a large bowl, whisk eggs, milk, vanilla and salt; pour over bread. Refrigerate, covered, overnight.
  • Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Serve with whipped cream.
Nutrition Facts
2 pieces (calculated without whipped cream): 893 calories, 50g fat (21g saturated fat), 384mg cholesterol, 910mg sodium, 92g carbohydrate (62g sugars, 3g fiber), 25g protein.

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  • lisa282
    Jan 25, 2020

    Not a bad recipe if you like peanut butter. It is very easy to put together the night before. However, I had to cook it for 45 minutes for the egg mixture to set up. All in all, the flavor is good.