Recipes
Peanut Butter and Jelly Stuffed French Toast

Peanut Butter and Jelly Stuffed French Toast

4 Total Servings
10 min Cook Time
15 min Prep Time
25 min Total Time

Kids will love this breakfast take on the classic PB&J! Any bread can be used, but we especially love the thick slices of challah because of its soft texture.

Ingredients

2 tbsp unsalted butter, divided
8 thick slices challah
¼ cup smooth peanut butter
1 cup 2% milk
3 large eggs
1 tbsp icing sugar plus extra for dusting
¼ cup Welch’s Concord Grape Jam
½ tsp cinnamon
½ cup maple syrup

Nutrition

Serving Size: 1 piece French Toast

419.2 calories
8.5g fat
2.5g saturated fat
25mg cholesterol
125mg sodium
71.9g carbohydrates
7.3g fiber
31.9g sugar
18g protein

Preparation

Steps

Preheat oven to 200° F. In a large bowl, lightly beat together the milk, eggs and cinnamon. In a separate small bowl stir together peanut butter and icing sugar.
Put a dollop of peanut butter icing sugar mixture in the center of four (4) pieces of challah, then add a dollop of Welch’s Concord Grape Jam on top. Top each piece of challah with another piece of challah to seal the PB&J inside.
Carefully dip peanut butter-stuffed challah on both sides in the milk mixture.
Heat 1 tablespoon of butter in a skillet over medium-high heat. Once melted and frothy add challah in batches. Cook until golden on both sides, about 3 minutes per side. Transfer cooked French toast to a wire rack set on a baking sheet. Keep cooked French toast warm in oven and continue to cook remaining French toast.
Divide PB&J French toast between plates and top with icing sugar and maple syrup.