Peanut Butter & Jelly Stuffed French Toast

Crispy, gooey stacks with creamy peanut butter, bright

jam, and a sweet drizzle.

Ingredients

8 slices thick-cut bread (Texas toast, brioche, or challah)

1/2 cup creamy peanut butter

1/2 cup strawberry or raspberry jam

3 large eggs

3/4 cup whole milk (or half-and-half for richer)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp fine salt

2 tbsp unsalted butter (for the pan)

1/4 cup powdered sugar (for dusting)

2–4 tbsp warm peanut butter (for drizzling, optional)

Optional: extra jam for serving

Directions

Spread peanut butter on 4 bread slices and jam on the

other 4.

Press together to make 4 sandwiches, then gently press

the edges.

Whisk eggs, milk, vanilla, cinnamon, and salt in a shallow

dish.

Heat a skillet or griddle over medium heat and melt 1

tbsp butter.

Dip each sandwich in the egg mix for 8–12 seconds per

side, letting excess drip off.

Cook 2–3 minutes per side until deep golden and warmed

through; add remaining butter as needed.

Slice, dust with powdered sugar, and drizzle with warm

peanut butter (and extra jam if you want).

Prep Time: 12 minutes

Kcal: ~520 kcal per serving (estimate)

Final line: Save this and Comment: Sweet or salty?

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