Experience the joy of Peanut Butter and Jelly French Toast in a whole new way! It’s a simple twist on two classics that create a mouthwatering breakfast masterpiece.
Sometimes you just need comfort food for breakfast… or, breakfast food for dinner! This Peanut Butter Jelly French Toast works for just about any meal of the day. Plus, it’s perfect for every member of the family, even the kids will love it!
As long as I have a few pieces of bread, peanut butter, jelly, and an egg, I can whip up this peanut butter French toast!
If you love these kinds of simple ideas, be sure to check out my recipe for a Monte Cristo Sandwich and my 15-Minute Yakisoba Noodles!
Table of Contents
Reasons to Love this PBJ French Toast
- It combines the classic flavors of peanut butter and jelly.
- Quick and easy to prepare, this Peanut Butter Jelly French Toast is perfect for busy mornings.
- You can make this Peanut Butter and Jelly French Toast with simple pantry staples, ideal for last-minute meals.
Recipe Ingredients
- Peanut Butter: Rich and creamy, peanut butter adds a depth of nuttiness and savory flavor.
- Apple Butter: With its concentrated apple flavor and subtle spices, apple butter introduces a sweet, tangy dimension.
- Cinnamon: A warm, aromatic spice that adds a hint of sweetness and complexity.
See the recipe card for full information on ingredients and quantities.
Variations
- Topping Options: For freshness, add berries or bananas. For sweetness, try maple syrup or confectioners’ sugar. Crunch lovers can sprinkle chopped nuts, while chocolate chips or sauce cater to chocolate lovers. A dollop of whipped cream or vanilla ice cream adds indulgence.
- Vanilla-Infused Whole Milk: Enhance the egg mixture with whole milk mixed with a splash of vanilla extract. This addition introduces a subtle sweetness and depth of flavor.
How to Make Peanut Butter and Jelly French Toast
Step #1: Spread the peanut butter and apple butter onto the bread to form two PB&J sandwiches.
Step #2: Heat a frying pan over medium heat and add 1 tablespoon of unsalted butter.
Step #3: Whisk the egg, milk, cinnamon, and a pinch of salt together in a shallow bowl until no egg streaks remain.
Step #4: Dip both sides of one of the sandwiches into the egg mixture, then transfer to the preheated pan. Fry for 2-3 minutes per side until golden brown. Remove from pan and set aside.
Step #5: Add the remaining tablespoon of butter to the pan, then repeat the dipping and cooking process with the second sandwich.
Step #6: Slice sandwiches on an angle and serve.
Expert Tips
- Perfect Pan Temperature: Ensure your pan is at medium heat. Too hot, and the outside will burn before the inside is cooked; too cool, and the sandwich won’t get crispy.
- Even Spread of Fillings: Spread the peanut and apple butter evenly to the edges of the bread and sides of sandwiches. This prevents dry edges and ensures every bite is flavorful.
Frequently Asked Questions
Yes, while thicker breads like brioche or Texas toast are preferred for their ability to soak up the egg mixture without falling apart, you can use any type of bread you have on hand.
Yes, you can use any type of jam or jelly in place of apple butter. Whether it’s strawberry, raspberry, or grape, feel free to use your favorite to personalize the taste to your liking.
Storage Info
Store your Peanut Butter and Jelly French Toast in an airtight container in the refrigerator for up to 2 days. To freeze, wrapping each piece individually in plastic wrap. Then, place them in a freezer bag for up to a month.
To reheat, thaw overnight in the refrigerator if frozen, then warm in a toaster oven or skillet over medium heat until heated through.
Peanut Butter and Jelly French Toast Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1/4 cup peanut butter
- 2 tablespoons apple butter
- 4 slices bread
- 2 tablespoons unsalted butter
- 1 egg
- 1/4 cup milk
- 1/8 teaspoon cinnamon
- Pinch of salt
- Powdered Sugar for dusting
Instructions
- Spread the peanut butter and apple butter onto the bread to form two PB&J sandwiches.
- Heat a frying pan over medium heat and add 1 tablespoon of unsalted butter.
- Whisk the egg, milk, cinnamon, and a pinch of salt together in a shallow bowl until no egg streaks remain.
- Dip both sides of one of the sandwiches into the egg mixture, then transfer to the preheated pan. Fry for 2-3 minutes per side until golden brown. Remove from pan and set aside.
- Add the remaining tablespoon of butter to the pan, then repeat the dipping and cooking process with the second sandwich.
- Slice sandwiches on an angle and serve.
NOTES
Nutrition
Forgot to rate it .5 stars! thank you!!
I love that this is a serving for 1 or 2. Soooooo many recipes make 4-6 or more servings, and also have a recipe scaler for 2x or 3x for doubling or tripling the already large recipe. and I have to go in and divide it down (the only time I’ve ever used high school math in real life, shout out to Ms. Whittle in Goshen 🙏🏻),to make something for just my breakfast. so I very much appreciate the small servings size already to start with. thank you so much. That being said I made the recipe and it was delicious so thank you for that as well.
This was a nice change from plain French toast. I added a bit of cinnamon and it worked really well! Yum!
Spot on recipe. We make this all the time now.