This PB&J French Toast is perfect for a delicious weekend breakfast or brunch. It's crispy and crunchy and easy to make right on your stovetop.
It's official! A new school year has begun and kids and parents are getting back into the swing of things. I just want to say how truly sad I am about this. The drive to work during the summer was glorious without the school zones! I could sleep in a little longer and the ride to work was quick and smooth.
It's rough getting back into a routine after a long summer. There's no more late night hang outs and vacation is officially over. To help get you back into your weekly routine, I whipped up a yummy French Toast breakfast or brunch recipe to jumpstart your week.
I remember it like it was yesterday. As a kid, I loved going swimming almost everyday in the summer. Afterwards, my mom would always prepare the same lunch for me, a good ol' peanut butter and jelly sandwich cut into 4 squares with a tall glass of milk. It always brought a smile to my face.
This PB&J French Toast is a great twist on a childhood favorite. And then I thought - why not add some crunch while we're at it? I must say that adding a crispy crunchiness to the outside of the French Toast just takes it to a whole new level. It gets its peanut butter flavor from the peanut butter Cap'n Crunch cereal and the jelly flavor comes from a homemade strawberry compote. Once the French Toast is cooked, dust it with some powdered sugar and a drizzle of the strawberry jelly.
PB&J French Toast Tips and Tricks:
•Use bread that's thicker than most sliced bread.
•Use a slightly sweeter bread like challah, brioche, cinnamon raisin bread or Texas toast instead of more savory breads like wheat bread.
•When dunking the bread make sure to not let the bread soak indefinitely in the milk. If you were going to soak it all the way through it should be baked as part of a French toast casserole instead of on the griddle.
This Peanut Butter and Jelly French Toast turns a lunchbox staple into a brunch-worthy treat that will kick those summer blues to the curb.
Quick on-the-go Snack Recipes:
PB&J French Toast
Equipment
- cast-iron griddle
- large Shallow Dishes
Ingredients
Strawberry Jelly
- 4 cups strawberries quartered
- ¼ cup orange juice
- ¼ cup sugar
- ¼ teaspoon sea salt
PB&J French Toast
- 6 cups peanut butter Cap'n Crunch
- 7 eggs lightly beaten
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 brioche bread cut into 1-inch slices
- 6 tablespoons butter divided
- 1 cup powdered sugar reserve a little extra to dust on top when serving
Instructions
Strawberry Jelly
- Place all of the ingredients into a food processor and puree.
- Pour the strawberry jelly into a dish and chill in the fridge until ready to serve.
PB&J French Toast
- Bring a large cast-iron griddle to medium-low heat.
- Pour the cereal into a food processor and pulse until the cereal is in small, coarse crumbs (roughly the textured).
- In a large, shallow dish, combine the milk, eggs, powdered sugar, vanilla, cinnamon, and nutmeg. Whisk to combine. Pour the cereal crumbs into a second shallow dish.
- Soak 2 slices of bread in the first mixture for about 30 seconds on each side, shake off the excess, then land in the cereal crumbs.
- Coat both sides and the edges, then place the prepared bread on the griddle until golden brown and toasted, about 5 minutes per side. Repeat for the remaining slices.
- Remember: Use butter between batches to keep the griddle greased.
- Serve warm with the strawberry jelly and powdered sugar.
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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