Crispy on the outside and warm on the inside, this PB&J French toast is a fun twist on a childhood favorite. It’s easy to make, filling, and perfect for busy mornings. With a mix of protein, carbs, and healthy fats, it helps keep your energy up throughout the day.
1. In a shallow dish, whisk together the eggs, salt, vanilla extract, and milk until well combined.
2. Using a paring knife, carefully cut a small slit into the top of each slice of bread to create a pocket.
3. Smear the insides of the pockets with peanut butter and jelly, using more or less as desired.
4. In a skillet or on a griddle pan, melt a tablespoon of butter over medium heat.
5. Dip both sides of the stuffed French toast in the egg mixture and place in the hot buttered skillet. Cook until golden, flip and repeat with the remaining stuffed slices.
6. Serve with butter and maple syrup for French toast, or simply by themselves as a grilled PB & J sandwich.
Chef's Notes:
Make it nut-free by using sunflower seed butter or soy butter.
Use gluten-free bread if needed.
Slightly stale bread can work well, it soaks up the mixture better!
Per Serving: Calories: 90, Saturated Fat: 1g, Sodium: 138mg, Added sugars: 3.3g, Fiber: 1g, Protein: 5g
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