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Peanut Butter-Stuffed French Toast


Wow Dad (and the whole family) on Father's Day with a playful take on a peanut butter and jelly sandwich. This easy-to-make breakfast lets the kids take all the credit.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012


  • 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


  1. 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.

  2. 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 Notes

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.

Reviews Add a comment

  • maxanyamom
    14 JUN, 2012
    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!
  • CiaNahac
    14 JUN, 2012
    Ooops, that should say fry the remaining egg/milk mixture in the pan with some butter. :)
  • CiaNahac
    14 JUN, 2012
    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......