Peanut Butter and Jelly French Toast
A comforting breakfast that combines creamy peanut butter and sweet raspberry jam nestled between fluffy brioche, creating a nostalgic and indulgent dish perfect for any occasion.
Ingredients
For the custard mixture
- 4 large eggs, room temperature Fresh eggs from a local farm yield the best flavor.
- 1 1/4 cups whole milk Feel free to use almond milk or oat milk for a dairy-free version.
- 2 tablespoons granulated sugar Enhances the sweet flavor and caramelization.
- 2 teaspoons pure vanilla extract A splash enhances the flavors beautifully.
- 1 teaspoon cinnamon Adds warmth and a hint of spice.
- 1/8 teaspoon kosher salt Balances the sweetness.
For the French toast
- 12 slices brioche bread Use a good quality artisanal brioche; it’s soft and buttery.
- 3/4 cup creamy peanut butter Opt for natural peanut butter for a wholesome touch.
- 1/4 cup raspberry jam You could substitute with any fruit jam of your choice.
Optional Toppings
- Maple syrup, extra creamy peanut butter, fresh fruit, or whipped cream Let your imagination run wild!
Instructions
Preparation
- Preheat your griddle to a medium heat (350°F to 375°F). Grease it lightly with butter if necessary.
- In a shallow bowl, combine the eggs, milk, sugar, vanilla extract, cinnamon, and salt. Whisk until smooth and well blended.
- Take 6 slices of brioche and spread 2 tablespoons of creamy peanut butter onto each. On the remaining 6 slices, spread 2 teaspoons of raspberry jam.
- Pair the peanut butter slices with the jam slices to create 6 sandwiches, pressing them gently together.
- One at a time, dip each sandwich into the egg mixture, ensuring all sides are coated but not overly soaked. Let any excess custard drip off.
Cooking
- Place the coated sandwiches on the hot griddle. Cook for 2-4 minutes until golden brown, then flip and cook another 2-4 minutes.
- Serve the French toast immediately with maple syrup, a dollop of creamy peanut butter, and fresh fruit.
Notes
Make sure your eggs and milk are at room temperature for a smoother batter. Leftovers can be stored in the refrigerator for up to 3 days.