Peanut Butter & Jelly French Toast

Two childhood favorites collide here: peanut butter and jelly sandwiches get dipped in egg batter and pan-fried into golden French toast. The peanut butter melts and turns gooey inside while the jelly gets warm and jammy, all wrapped in a crispy, buttery egg-soaked shell.

This is a stuffed French toast that comes together in about 20 minutes with ingredients you probably already have. The sandwich format means the filling stays sealed inside instead of oozing all over the pan, so you get a clean sear on both sides.

Dip each sandwich long enough to coat well but not so long that the bread gets waterlogged and falls apart. A quick dunk on each side is all you need. Medium heat in the skillet gives the egg time to set and turn golden without burning before the center warms through.

Kitchen Tips

• Use sturdy white or whole wheat bread. Thin, soft bread tears when you dip it
• Keep the skillet at medium heat. Too hot and the outside burns before the peanut butter melts inside
• Press the sandwich edges lightly to seal before dipping so the filling doesn’t leak out
• Serve immediately. These lose their crunch fast as they sit

Variations

• Use Nutella instead of jelly for a chocolate-peanut butter version
• Swap peanut butter for almond butter for a different nutty flavor
• Dust with powdered sugar and serve with sliced bananas on top