Peanut Butter and Jelly French Toast Recipe

Bread: Preferably thick slices to hold the filling and withstand the cooking process.

Peanut butter: Adds a creamy, nutty flavor to the French toast.

Jelly: Any flavor will work, adding a sweet and fruity contrast to the peanut butter.

Eggs: Helps create the custardy coating for the French toast.

Milk: Combines with the eggs to make the batter for dipping the sandwiches.

Vanilla extract: Adds a hint of sweetness and depth to the batter.

Butter: Used for cooking the French toast, giving it a golden, crispy exterior.

When spreading the peanut butter and jelly on the bread, make sure to go all the way to the edges to ensure every bite is flavorful. For an extra twist, consider using a flavored peanut butter or a homemade jam. When whisking the eggs, milk, and vanilla extract, ensure the mixture is smooth and well combined to avoid any lumps. Use a non-stick skillet to prevent the sandwiches from sticking and to achieve an even golden brown color.

• bread - Substitute with brioche: Brioche is rich and slightly sweet, making it an excellent choice for French toast.

• bread - Substitute with challah: Challah's soft texture and slight sweetness enhance the French toast experience.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor, suitable for those with peanut allergies.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a great nut-free alternative with a comparable consistency.

• jelly - Substitute with fruit preserves: Fruit preserves offer a chunkier texture and more intense fruit flavor.

• jelly - Substitute with honey: Honey adds natural sweetness and pairs well with almond butter or sunflower seed butter.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water) are a vegan alternative that helps bind the French toast.

• eggs - Substitute with chia eggs: Chia eggs (1 tablespoon chia seeds + 3 tablespoon water) also work as a vegan binding agent.

• milk - Substitute with almond milk: Almond milk is a dairy-free option that maintains the creamy texture needed for French toast.

• milk - Substitute with oat milk: Oat milk is another dairy-free alternative that adds a slight sweetness.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• vanilla extract - Substitute with maple syrup: Maple syrup adds a natural sweetness and depth of flavor.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor.

• butter - Substitute with margarine: Margarine is a plant-based alternative that mimics the texture and cooking properties of butter.

• Allow the French toast to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich individually in plastic wrap or aluminum foil. This keeps them fresh and prevents them from sticking together.
• Place the wrapped sandwiches in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn.
• Label the container or bag with the date. This helps you keep track of how long the French toast has been stored.
• Store in the refrigerator for up to 3 days if you plan to eat them soon. For longer storage, place them in the freezer where they can last up to 2 months.
• When ready to eat, reheat the French toast in a toaster oven or conventional oven at 350°F (175°C) for about 10 minutes. This helps maintain the crispy texture.
• Alternatively, you can reheat in a microwave for 1-2 minutes, though this may result in a softer texture.
• For an extra touch, sprinkle some powdered sugar or drizzle maple syrup over the reheated French toast before serving.

• Preheat your oven to 350°F (175°C). Place the French toast on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• Use a toaster oven for a quicker option. Set it to 350°F (175°C) and place the French toast directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• For a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the pan. Place the French toast in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through.

• If you're in a hurry, the microwave can be used. Place the French toast on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 30-45 seconds, checking to ensure it doesn't become rubbery.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Place the French toast in the basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Skillet: A flat-bottomed pan used for cooking the sandwiches over medium heat.

• Mixing bowl: A bowl used to whisk together the eggs, milk, and vanilla extract.

• Whisk: A utensil used to blend the eggs, milk, and vanilla extract smoothly.

• Spatula: A tool used to flip the sandwiches in the skillet to ensure even cooking on both sides.

• Butter knife: A knife used to spread the peanut butter and jelly on the bread slices.

• Measuring cups: Tools used to measure the milk and other ingredients accurately.

• Measuring spoons: Tools used to measure the vanilla extract and butter accurately.

• Plate: A dish used to serve the warm French toast sandwiches.

Prepare ingredients ahead: Measure out the milk, vanilla extract, and butter the night before to save time in the morning.

Use pre-sliced bread: Opt for thick slices of bread that are already cut to save a step.

Pre-make sandwiches: Assemble the peanut butter and jelly sandwiches the night before and store them in the fridge.

Efficient cooking: Use a large skillet to cook multiple sandwiches at once.

Quick cleanup: Line your prep area with parchment paper for easy cleanup after assembling the sandwiches.