Baked Peanut Butter and Jelly French Toast

Pieces of peanut butter and jelly sandwich dipped in a vanilla egg mixture then baked until it becomes custard like. This Peanut Butter and Jelly French Toast is so delicious and easy to make for breakfast.

Baked Peanut Butter and Jelly French Toast | Cooking with a Wallflower

It’s been awhile since I’ve made French toast for breakfast. And I thought it was the perfect time to combine two classics: peanut butter and jelly sandwiches and French toast.

Can you already imagine the melted peanut butter and warm jam in every single bite of this French toast?

It’s sooo good. I’m a huge fan of peanut butter and jelly sandwiches. I can probably eat them every day. But I figured we could take it up a notch and turn this into an amazing breakfast.

This twist to the classic French toast has to be my newest favorite.

Baked Peanut Butter and Jelly French Toast | Cooking with a Wallflower

I love that the top of the baked French toast has a slight crunch. The center is custardy with a hint of vanilla and the sweet and savory flavors of peanut butter and jelly.

I’m absolutely addicted to this Peanut Butter and Jelly French Toast. And it’s super easy to make too.

Baked Peanut Butter and Jelly French Toast | Cooking with a Wallflower

Preheat the oven to 350F.

Toast two slices of bread. You want to make sure that you toast your bread so that it won’t dissolve once you cover it in the vanilla egg mixture. Regular slices of bread become soggy and start to dissolve. Once your slices are slightly toasted, spread the peanut butter on one slice and jam on the other. I used the crunchy peanut butter since it has actual nuts in it. You can also use other nut butters if you prefer that. I used strawberry jam. You can use a homemade version or store bought. And you can use whichever flavor you like. I just really like strawberries.

Baked Peanut Butter and Jelly French Toast | Cooking with a Wallflower

Press the two slices of bread together to create a sandwich, and then tear them into bite size pieces. I put the pieces into a small oval ceramic baking dish, which is perfect for individual serving.

Baked Peanut Butter and Jelly French Toast | Cooking with a Wallflower

In a small bowl, beat an egg, and then add vanilla extract and a little bit of soymilk or any other milk of your choice. Almond milk is a great option too.

Pour the vanilla egg mixture over the bite size sandwich pieces. Use a fork to press the pieces of bread into the egg mixture to make sure that all the pieces are well covered. That way it’s all custard-like instead of hard and dry.

Baked Peanut Butter and Jelly French Toast | Cooking with a Wallflower

Bake the French toast for about 15-20 minutes until the top is browned and the eggs are cooked.

You can top the French toast with powdered or granulated sugar. Or you can drizzle maple syrup on top too.

Serve the Baked Peanut Butter and Jelly French Toast warm.

Enjoy!

Baked Peanut Butter and Jelly French Toast | Cooking with a Wallflower

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Baked Peanut Butter and Jelly French Toast
 
Prep time
Cook time
Total time
 
Pieces of peanut butter and jelly sandwich dipped in a vanilla egg mixture then baked until it becomes custard like. This Peanut Butter and Jelly French Toast is so delicious and easy to make for breakfast.
Author:
Recipe type: Breakfast
Serves: 1 serving
Ingredients
  • 2 slices of bread, toasted
  • 1 ½ tablespoon peanut butter, more to taste
  • 1 ½ tablespoon strawberry jam, more to taste
  • 1 large egg, beaten
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoon soymilk
  • Powdered sugar or granulated sugar (optional)
Directions:
  1. Preheat the oven to 350F.
  2. Spread the peanut butter onto one slice, and spread the jam on the other slice. Press the two slices together, and then tear the sandwich into bite size pieces. Place these pieces into a small individual serving size baking dish.
  3. In a small bowl, mix the beaten egg with vanilla extract and soymilk. Pour this egg mixture over the pieces of bread. Use a spoon or fork to press the bread pieces into the egg mixture until all the pieces are soaked in the egg.
  4. Bake the French toast for about 15-20 minutes until the top is browned and the egg has cooked.
  5. Top with powdered sugar or granulated sugar if desired.
  6. Serve warm.

 

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29 comments

  1. Sarah C. says:

    Oh wow that looks amazing! I love (and have shared a recipe for) PB and banana French toast so I’m sure I would enjoy this too. Thanks for sharing. Will pin to try later.

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