Description
A delicious twist on classic French toast, featuring creamy peanut butter and sweet jelly sandwiched between thick-cut brioche or Texas toast slices, dipped in a cinnamon-vanilla egg mixture and cooked to golden perfection on the stovetop. Perfect for a comforting breakfast or brunch.
Ingredients
Scale
Sandwich Ingredients
- 8 slices thick-cut bread (brioche or Texas toast)
- 0.5 cup creamy peanut butter
- 0.5 cup strawberry or grape jelly
Egg Mixture
- 3 large eggs
- 0.75 cup whole milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- Pinch of salt
For Cooking & Serving
- 2 tablespoons unsalted butter for cooking
- Powdered sugar for serving (optional)
- Fresh berries for serving (optional)
Instructions
- Prepare the Sandwiches: Spread peanut butter evenly on four slices of bread and jelly on the remaining four slices. Sandwich the slices together to form four peanut butter and jelly sandwiches.
- Make the Egg Mixture: In a shallow bowl, whisk together the eggs, whole milk, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
- Heat the Skillet: Place a large skillet or griddle over medium heat and melt the unsalted butter, ensuring it coats the surface evenly to prevent sticking.
- Dip the Sandwiches: Dip each peanut butter and jelly sandwich into the egg mixture, coating both sides thoroughly but gently to avoid breaking the bread.
- Cook the French Toast: Place the coated sandwiches onto the hot skillet and cook for 3 to 4 minutes on each side, or until they are golden brown and heated through.
- Serve: Remove the sandwiches from the skillet and serve warm. Dust with powdered sugar and top with fresh berries if desired for added sweetness and presentation.
Notes
- For extra crunch, use crunchy peanut butter instead of creamy.
- You can substitute almond butter or sunflower seed butter if preferred.
- Use brioche or Texas toast for best texture and sturdy sandwiches.
- Serve immediately for the best taste and texture.
