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Peanut Butter French Toast

Total Time

Prep: 20 min. + chilling Bake: 30 min.


4 servings

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
Peanut Butter French Toast Recipe photo by Taste of Home


  • 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


  1. 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.
  2. In a large bowl, whisk eggs, milk, vanilla and salt; pour over bread. Refrigerate, covered, overnight.
  3. 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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