Stuffed French Toast
For a change from traditional french toast, try my peanut butter Stuffed French Toast. It's a very simple recipe that will easily become a family favorite!
Servings 4 servings
In a large microwave safe bowl, melt the peanut butter for 15-20 seconds until it’s smooth. Add the milk, eggs, vanilla extract, and cinnamon to the melted peanut butter and whisk until the mixture is thoroughly combined.
Heat the oil in a griddle or frying pan over medium heat.
Spread peanut butter on the slices of bread. Add bananas or jam on top, if desired. Then close both sandwiches.
Dunk each sandwich in egg mixture, soaking both sides for about 15-30 seconds, until the mixture is absorbed. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side.
Serve hot with maple syrup, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. It's best if you pour the maple syrup right before eating to keep from any uneaten toast from being too soft
Make Ahead: You can make the batter up to 2 days in advance.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Serving Size: Please note that the nutrition label is only for two slices of brioche bread with 1/4 the batter.
- Use any milk of choice, even though I used almond milk
- You can leave out the eggs if you want to make this vegan, or sub with flax eggs.
- Instead of peanut butter, you can use any other nut butter or even Nutella
- If you don't like the jam, you can skip it all together!
Serving: 1stuffed toast | Calories: 477kcal | Carbohydrates: 54g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 184mg | Sodium: 589mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 490IU | Calcium: 165mg | Iron: 4.1mg