Double Dip French Toast (Stuffed with Peanut Butter and Jelly)
This Double Dip French Toast is stuffed with peanut butter and jelly and tastes incredible! Sweet, nutty, and filled with protein, this PB&J is the ultimate breakfast or brunch option for mornings at home!
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword double dip French toast recipe, French toast batter recipe, jelly toast recipe
First, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Mix the egg, heavy cream, cinnamon, and nutmeg in a bowl.
For the sandwiches, spread the peanut butter on one slice of bread. Spread jelly on the other slice of bread. Sandwich the two pieces together.
Next, dip the sandwich in the custard. Place the peanut butter and jelly French toast on the baking sheet. Repeat for the remaining sandwiches.
Bake the sandwiches until the bread is lightly brown and firm to the touch, 15 to 18 minutes. Remove the sandwiches from the oven and allow them to cool for 15 minutes.
Dip the cooled sandwich into the custard. Return to the baking sheet and repeat the process for the rest of the sandwiches.
In a frying pan or electric griddle, melt the butter over medium heat. Add the sandwich to the hot skillet while allowing it to brown on one side.
Next, flip over the sandwich with a spatula and allow it to brown on the second side. Remove from heat.
Dust with powdered sugar, maple syrup, fresh fruit, or Nutella. Enjoy!
Notes
Store the leftovers in an airtight container in the refrigeartor for up to four days.
Serve with Nutella, fresh fruit, powdered sugar, or maple syrup.
Make a double batch of this recipe by doubling the ingredients.