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PB&J French Toast

My grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as a peanut butter and jelly sandwich.—Lindsey Folsom, Dorsey, Illinois
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1/4 cup creamy peanut butter
  • 1/4 cup grape jelly or jelly of your choice
  • 8 slices sandwich bread
  • 2 large eggs
  • 1/4 cup 2% milk
  • 2 tablespoons butter
  • Sliced fresh strawberries and chopped salted peanuts, optional
  • Confectioners' sugar or maple syrup


  • Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended.
  • On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.
Nutrition Facts
1 sandwich (calculated without confectioners' sugar): 370 calories, 19g fat (7g saturated fat), 109mg cholesterol, 416mg sodium, 40g carbohydrate (18g sugars, 2g fiber), 11g protein.

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