If you think you’ve already discovered the ultimate comfort breakfast, wait until you try Peanut Butter Jelly Stuffed French Toast. This recipe takes beloved childhood flavors and wraps them in buttery, golden French toast for a treat that hits every note of nostalgia and indulgence. Whether you’re cooking up a special weekend brunch or just want something extra cozy on a weekday morning, this warm, gooey, and slightly crisp breakfast will surprise you with how delightfully simple and totally craveable it is. Trust me—after one bite, you’ll never look at French toast the same way!
Ingredients You’ll Need
-
Bread:
- 8 slices brioche or thick white bread
Filling:
- 4 tablespoons creamy peanut butter
- 4 tablespoons fruit jam or jelly of choice
Egg Mixture:
- 4 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Additional:
- 1 tablespoon butter (for cooking)
- Optional powdered sugar, maple syrup, or fresh fruit for serving
How to Make Peanut Butter Jelly Stuffed French Toast
Step 1: Assemble the Sandwiches
Spread a generous layer of creamy peanut butter on four slices of bread and your favorite jam or jelly on the other four. Press the peanut butter slices together with the jelly slices to make four satisfyingly thick sandwiches. Consider pressing the edges gently so the filling doesn’t ooze out when you dip and cook them—though a little gooeyness is part of the charm!
Step 2: Mix the Custard
In a shallow bowl or pie dish, whisk together the eggs, milk, vanilla extract, and ground cinnamon. This will become the luscious, flavorful coating that transforms your sandwiches into irresistible Peanut Butter Jelly Stuffed French Toast. Mix well, making sure everything is fully combined and the cinnamon is evenly distributed for maximum flavor in every bite.
Step 3: Dip the Sandwiches
Carefully dip each sandwich into the egg mixture, turning to coat both sides thoroughly. Let each side soak for a few seconds so the bread absorbs some custard, but don’t leave them in for too long—you want them moist but not falling apart. Lifting them gently onto a plate before cooking helps avoid any mess.
Step 4: Cook to Golden Perfection
Heat your skillet or griddle over medium heat and melt the butter until it sizzles gently. Place the soaked sandwiches in the pan, being careful not to crowd them. Cook for 3 to 4 minutes per side, or until each side is golden brown and the bread feels cooked through. The filling inside will get warm and melty—it’s pure joy in every slice!
Step 5: Serve Warm and Top as You Like
Slide the finished Peanut Butter Jelly Stuffed French Toast onto plates and immediately garnish with a dusting of powdered sugar, a drizzle of maple syrup, or a handful of fresh berries. Enjoy them while they’re still warm so you get that magical contrast of crispy, custardy bread and gooey, sweet filling.
How to Serve Peanut Butter Jelly Stuffed French Toast
Garnishes
This dish loves a little flourish. For classic breakfast vibes, dust your Peanut Butter Jelly Stuffed French Toast with powdered sugar or pour on a small waterfall of maple syrup. If you’re feeling fancy, scatter fresh berries or sliced bananas on top for a pop of color and tang. A dollop of whipped cream never hurts, either!
Side Dishes
Balance the richness of your French toast with something light and fresh—think a bowl of mixed fruit, a tangy yogurt parfait, or even crispy oven-baked bacon for contrast. Coffee, milk, or fresh-squeezed orange juice pairs beautifully to round out your brunch.
Creative Ways to Present
If you want to impress, cut each stuffed French toast sandwich on the diagonal and arrange the triangles on a plate, fanned out and sprinkled with berries. For a brunch crowd, try stacking halves or quarters in a “tower,” drizzled with syrup and dusted with sugar. Kids love these cut into sticks for dunking—breakfast has never felt so playful!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Peanut Butter Jelly Stuffed French Toast cool to room temperature before storing. Wrap each piece tightly in plastic wrap or foil, then refrigerate for up to 2 days. They’ll still taste fabulous and reheat beautifully!
Freezing
For longer storage, place cooled stuffed French toast in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep for up to a month—perfect for future lazy mornings or spontaneous cravings. Thaw in the fridge overnight before reheating for the best texture.
Reheating
To bring back that fresh-cooked crispiness, reheat your leftover Peanut Butter Jelly Stuffed French Toast in a 350°F oven or the air fryer for about 5 minutes. Skip the microwave if you can—it tends to make the bread a bit soggy. Once warmed through, top and serve just like new!
FAQs
Can I use a different type Breakfast
Absolutely! Challah and Texas toast both work wonderfully, thanks to their sturdy yet soft crumb. Even thick slices of whole wheat or sourdough can put a fun twist on your Peanut Butter Jelly Stuffed French Toast.
What’s the best kind of peanut butter or jelly for this?
Classic creamy peanut butter keeps things silky, but crunchy adds a fun bite. For the jelly, you can use any fruit variety you love—grape, strawberry, raspberry, or even apricot jam. Thick fruit preserves will give you an extra-luxurious filling.
Can I make this dairy-free?
Definitely! Swap the milk for your favorite plant-based milk (almond, oat, or soy all work great) and use a dairy-free butter for cooking. The results are just as dreamy as the original.
How do I keep the filling from leaking out?
Gently pressing the sandwich edges together after assembling helps seal them, and soaking the bread just until moist (not soggy) minimizes leaks. A nonstick skillet or good buttered pan keeps everything crisp and together while cooking.
Is this recipe kid-friendly?
Without a doubt! Peanut Butter Jelly Stuffed French Toast has all the flavors kids adore, plus it’s fun to eat. Cut into strips or shapes for extra smiles, and get the little ones to help assemble—they’ll love making their own stuffed treats.
Final Thoughts
Nothing brings more joy to the breakfast table than Peanut Butter Jelly Stuffed French Toast. It’s warm, nostalgic, and bursting with flavor in every bite. Give this recipe a try the next time you want to make breakfast extra special—once you taste it, you’ll be hooked!
Print
Peanut Butter Jelly Stuffed French Toast Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a decadent breakfast treat with this Peanut Butter Jelly Stuffed French Toast. Creamy peanut butter and fruity jam sandwiched between thick slices of brioche, dipped in a vanilla-cinnamon egg mixture, and cooked to golden perfection.
Ingredients
Bread:
- 8 slices brioche or thick white bread
Filling:
- 4 tablespoons creamy peanut butter
- 4 tablespoons fruit jam or jelly of choice
Egg Mixture:
- 4 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Additional:
- 1 tablespoon butter (for cooking)
- Optional powdered sugar, maple syrup, or fresh fruit for serving
Instructions
- Prepare the Sandwiches: Spread peanut butter on 4 slices of bread and jam on the other 4 slices. Press together to form 4 sandwiches.
- Make the Egg Mixture: In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
- Cook the French Toast: Heat a skillet over medium heat, melt the butter. Dip each sandwich into the egg mixture, then cook for 3–4 minutes per side until golden brown.
- Serve: Remove from heat and serve warm, dusted with powdered sugar or topped with maple syrup and fresh fruit if desired.
Notes
- Use crunchy peanut butter for added texture or swap jelly for fresh fruit preserves.
- Challah or Texas toast are great alternatives to brioche.
- These can be made ahead and reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed French toast
- Calories: 420
- Sugar: 18g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 165mg
