Start by spreading 1 tablespoon of peanut butter on one side of each slice of bread. Follow with a layer of jelly or jam over the peanut butter.
Use the back of a spoon to spread both evenly. Close each sandwich by pressing two slices of bread together.
Make sure you’ve spread the peanut butter and jelly right to the edges; this keeps your filling even and prevents too much leakage while cooking.
In a shallow bowl or pie plate, whisk together the eggs, milk, vanilla extract, and cinnamon until the mixture is smooth.
If you’re using the vegan option, whisk the non-dairy milk, vanilla, and cinnamon, then add the flaxseed mixture (which should have thickened to a gel consistency).
The cinnamon and vanilla add a wonderful depth of flavor to the French toast batter.
Carefully dip each peanut butter and jelly sandwich into the batter. Allow each side to soak for a few seconds, making sure the bread absorbs the mixture.
Be gentle, especially if your bread is softer, as it can break apart if soaked too long.
If you’re using sturdier bread like sourdough, feel free to leave it in the batter a bit longer for an extra custardy texture.
Heat a large skillet or griddle over medium heat. Add the butter or coconut oil and let it melt, swirling it around to coat the pan.
Place each sandwich into the skillet and cook for 3–4 minutes per side, or until golden brown. The goal is to achieve a crispy, caramelized exterior while keeping the inside gooey and warm.
If the bread starts to brown too quickly, reduce the heat slightly to ensure the egg mixture cooks fully.
Once the French toast is golden and crispy, transfer it to a plate. For an extra indulgent touch, top with a dollop of whipped cream or vegan whipped topping.
You could also add fresh fruit like sliced bananas or berries to brighten up the dish and add natural sweetness.
Finally, a light dusting of powdered sugar or a drizzle of maple syrup takes this stuffed French toast to the next level.
Use day-old bread or lightly toast your bread before assembling if you want your French toast to hold together better. Avoid overstuffing the sandwiches with too much jelly, as this can cause the filling to spill out and burn during cooking. Experiment with other nut or seed butters like almond or sunflower butter for a different flavor. To save time in the morning, assemble the sandwiches and mix the batter the night before. Just dip and cook in the morning!
