Peanut Butter Stuffed French Toast
User Reviews
5.0
39 reviews
Excellent
Peanut Butter Stuffed French Toast
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This delicious peanut butter stuffed french toast has crispy edges and a gooey center! The soft brioche bread is stuffed with peanut butter and banana, then dipped in a dairy-free batter and pan-fried to golden perfection. A simple, fun breakfast—no cream cheese needed!
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Ingredients
- ¾ cup milk almond, oat, or cow’s
- 2 large eggs
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- ½ - 1 teaspoon cinnamon based on your flavor preference
- ½ - ⅔ cup peanut butter crunchy or creamy
- 2 bananas sliced
- 10 - 12 lices of your favorite bread I highly recommend Texas toast or brioche
Instructions
- In a shallow bowl, whisk together milk, eggs, maple syrup, cinnamon, and vanilla extract.
- Heat a pan on the stovetop over medium-low heat.
- Meanwhile, spread a thick and even layer of peanut butter on half of the bread slices (about 2 - 3 tablespoon each). Place a small amount on the second slice to help the bananas stick.
- Evenly place banana slices on the second piece of bread (the one with only a small amount of peanut butter). Create sandwiches and lightly press down to secure.
- Grease the heated pan or griddle with a little butter.
- Dip both sides of the sandwiches into the milk mixture, ensuring they are evenly coated. ONLY dip when you are ready to place onto the heated pan. If you’re cooking in batches, then wait to dip the sandwiches.
- Add the sandwiches to the heated pan and cook for 2 - 4 minutes on each side, until golden brown with slightly crispy edges.
- Remove from heat, cut in half, and top with fresh bananas, strawberries, whipped cream, and/or maple syrup. Enjoy!
Notes
- Fillings: Mix it up with banana slices, strawberries, blackberries, blueberries, apple slices, or jam to the center with the peanut butter. You can even use almond butter, Nutella, sunflower, or cashew butter for the spread.
- Thick Bread Slices: Opt for thick slices of bread, such as Texas toast or brioche. This ensures the bread holds up when stuffed and soaked.
- Nut-Free: Or make this stuffed french toast nut-free by using sunflower butter.
- Bread: Explore different bread types such as cinnamon raisin bread, challah, or even whole grain or gluten-free bread. You can even use white bread.
- Milk: Try different types of milk like 2%, skim, almond, oat, or even coconut milk.
- Eggs: Substitute the eggs with an alternative like ¼ cup of mashed bananas, yogurt, or plant-based milk to create an egg-free French toast.
- Freezing: I do NOT recommend it.
- Storing: Allow any leftover stuffed French toast to cool, then store it in an airtight container or wrap it tightly with plastic wrap. Keep it in the refrigerator for up to 1-2 days.
- Reheating: When ready to enjoy again, preheat your oven to 350°F (175°C), place the stuffed French toast on a baking sheet, and bake for about 8-10 minutes until heated. Alternatively, you can use a toaster or toaster oven for a quick reheating option. Do not reheat in the microwave; it will get soggy!
Nutrition Information
Show Details
Calories
198kcal
(10%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
37mg
(12%)
Sodium
227mg
(9%)
Potassium
216mg
(6%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
70IU
(1%)
Vitamin C
2mg
(2%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 37mg | 12% |
| Sodium | 227mg | 9% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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