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PB&J-Stuffed French Toast

Two kid-friendly classics—French toast and peanut butter and jelly sandwiches—join forces for a breakfast treat the whole family will love.

Serves 4
Ready in 15 mins
Prep time 5 mins
Cooking time 10 mins
477 calories per serving


> 8 slices white bread
> 1/2 cup creamy peanut butter
> 1/3 cup grape jelly
> 1/2 cup low-fat milk
> 2 large eggs
> 1/8 tsp ground cinnamon
> 2 tsp vegetable oil
> 2 tsp confectioners' sugar


Preheat oven to 225°F. Onto 4 bread slices, spread the peanut butter. Onto remaining 4 bread slices, spread the jelly. Sandwich peanut butter and jelly slices.
In a shallow baking dish, whisk the milk, eggs, and cinnamon. Season with pinch of salt.
Heat the oil in a 12-inch nonstick skillet on medium. Working with 2 sandwiches at a time, dip into egg mixture to soak both sides, then place in skillet. Cook 2–3 min. per side, until golden brown. Transfer to oven to keep warm. Continue dipping and cooking remaining 2 sandwiches.
To serve, dust with the confectioners’ sugar.

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