Peanut Butter and Jelly French Toast

A delightful brunch dish that combines the nostalgic flavors of a classic peanut butter and jelly sandwich with the luxurious taste of French toast.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Custard Mixture

4 large eggs, room temperature Always opt for room-temperature eggs for a smoother custard.
1.25 cups whole milk Best flavor; can substitute with almond or oat milk for lactose-free.
2 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/8 teaspoon kosher salt

Bread and Spreads

12 slices brioche bread Buttery softness enhances the dish; other breads like challah work too.
3/4 cup creamy peanut butter Use a natural brand for the best flavor.
1/4 cup raspberry jam (or your favorite flavor) Feel free to substitute with any preferred jam.

Optional Toppings

Preparation

Take your eggs and milk out ahead of time so they’re at room temperature when you’re ready to whip up this delicious meal.

Cooking

Set your griddle to 350-375 degrees F. Ensure it heats well for even cooking.
In a shallow bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until smooth.
Spread 2 tablespoons of peanut butter on one side of 6 slices of brioche. Spread 2 teaspoons of jam on the other 6 slices.
Pair each peanut butter slice with a jam slice to create sandwiches.
Gently dip each sandwich into the egg mixture, coating all sides quickly without soaking.
Cook the sandwiches on the griddle for 2-4 minutes on each side until golden-brown.
Serve warm, topped with maple syrup, melted peanut butter, or fresh fruit, if desired.

Leftovers can be stored in the refrigerator for up to 3 days; warm them in a toaster oven for best texture. Can be made ahead and frozen.