Recipe: Peanut Butter & Jelly Stuffed French Toast
On today’s episode of “ I miss being a kid”, I’ve merged a childhood favorite and a brunch classic into a meal that can give you the brunch feel from the comfort of your own home & without breaking the bank.
If your inner monologues read like the scenario below, this recipe is for you.
Me: I want brunch…
My bank account:
With this recipe, I’m able to feed my inner child and keep my bank account happy.
With six servings, this is perfect for a weekly meal prep or just a weekend binge…and I may have done both.
There are two versions to this recipe; the light version and the “I eat what I want” version. To make this even easier, this recipe has only 10 ingredients and is prepped and ready to eat in about 30 minutes.
Let’s get into it!
Light Version:
Serving size: 6
Calories per serving: 400 calories per serving
Note: carb-heavy, not keto friendly.
For this recipe, you’ll need the following;
3 eggs (2 eggs with yolks & 1 one egg white)
1 challah loaf
Light coconut milk
Unsalted peanut butter
Grape jam
Honey
Cinnamon
Nonstick spray
Candied pecans (optional)
Blueberry compote (optional - recipe here)
The cheat day version.
Servings: 5 (based on the Trader Joe’s brioche loaf)
Calories: 750 calories per serving
For this recipe, you’ll need the following;
3 eggs
1 brioche loaf (mmmm…french butter)
Light coconut milk
Almond milk
Unsalted peanut butter
Grape jam
Honey
Cinnamon
Butter
Candied pecans (optional)
Blueberry compote (optional - recipe here)
Steps
🌈Slice the loaf (if not already pre-sliced) and set it aside.
🌈Crack the eggs into a bowl, add the milk, cinnamon and honey.
🌈Whisk all the contents together and set aside.
🌈Smear peanut butter on six slices of bread (be a bit generous) and smear jelly on the remaining 6 slices.
🌈Make a sandwich & slightly press it down using your hands or a spatula to seal it.
🌈Optional step: Cut off the crust. (I personally like crust so I leave it on but feel free to cut it off you’d like to go without it.)
🌈Prep the cast iron on medium heat & add the butter or non-stick spray.
🌈Preheat the oven to 350 degrees (skip the oven step if you’re making the light version)
🌈Place the bread in the egg mixture for about 30 seconds (15 for the brioche because it’s a soft bread) and flip.
🌈Add the bread to the pan and lower the heat (from medium to low).
🌈Allow 3-5 minutes on each side until golden brown.
🌈Place the bread in the oven for 5 minutes to further crisp the outer layer.
🌈Serve warm with homemade blueberry compote + candied pecans.
If you’ve made it this far, I hope you’re holding a piece of french toast with one hand and a second piece in the other!
Until next time.
