Peanut Butter-Stuffed French Toast
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Peanut Butter-Stuffed French Toast
Everyday Food editor Sarah Carey demonstrates a stuffed French toast that’s simple enough for kids to make and decadent enough for any special occasion.
- Prep Time 20 minutes
- Total Time 20 minutes
- Yield Serves 4
Ingredients
- 1 pound strawberries, hulled and sliced
- 5 tablespoons granulated sugar, divided
- 4 large eggs
- 1/4 cup whole milk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup natural peanut butter
- 8 slices white bread
- 1 to 2 tablespoons unsalted butter
- Confectioners' sugar
Directions
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Toss strawberries with 3 tablespoons granulated sugar. Whisk together eggs, remaining 2 tablespoons granulated sugar, milk, and vanilla. Spread peanut butter on 4 slices bread and top with remaining slices.
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In a large skillet, heat 1 tablespoon butter over medium-high. Dip both sides of sandwiches in egg mixture and add to skillet (if necessary, work in batches, adding more butter and reducing heat to medium after first batch). Cook until undersides are golden, 2 minutes, then flip and cook 2 minutes. To serve, dust sandwiches with confectioners' sugar and top with strawberries.
Cook's Note
Small Jobs for Little Hands
- You slice the strawberries; they mix in the sugar.
- Teach kids how to crack eggs, then watch them whisk in the sugar, milk, and vanilla.
- A butter knife is safe for young chefs and great for spreading peanut butter.
Here's my simple tip for dealing with the oil separation that occurs with natural peanut butter. I store it at room temp and upside down on its lid. When I turn it upright to open, the peanut butter practically stirs itself! You know how the final 1/4 c or so can be extra dry b'c there is no oil left? This storage method helps with that, too!
Ooops, that should say fry the remaining egg/milk mixture in the pan with some butter. :)
We just make a good old peanut butter sammy, dip in milk and egg mixture, then fry in butter, like french toast. Fry the eggs in the remaiing egg milk mixture in the pan and serve scrambled eggs on the side. Always a hit around here......