Peanut butter-stuffed French toast
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Medium
My favorite weekend breakfast has to be this peanut butter stuffed French toast. It's ridiculously simple to throw together in just ten minutes of prep, and the whole thing comes together in under thirty minutes from start to finish. The creamy peanut butter filling makes it feel indulgent, but here's the thing: peanut butter is packed with protein and healthy fats that keep you satisfied all morning long. Using a sturdy farmhouse bread means you get thick, golden slices that soak up the egg custard perfectly without falling apart. This recipe is proof that you don't need fancy ingredients or complicated techniques to create something absolutely delicious for breakfast.
Ella x
Ingredients
- 800 gloaf white farmhouse bread
- 4 tbspsmooth peanut butter
- 13 eggs
- 1 tbspsugar
- 50 mlwhole milk
- 1 pinchof ground cinnamon
- 1 tspvanilla extract
- 4 tbspvegetable oil
- 5 tbspcondensed milk
Detail level
Instructions
- 1
Cut the loaf of bread into 8 slices, about 3.5cm thick, then remove the crusts from each slice (blitz these in a food processor to make breadcrumbs then freeze to use in another recipe). Spread the peanut butter over 4 slices of bread, then sandwich with the remaining slices and press down firmly around the edges to seal.
- 2
Whisk the eggs, sugar, milk, cinnamon, vanilla and a pinch of salt together in a shallow dish. Heat a frying pan over medium heat, then pour in the oil. Briefly dunk the bread in the egg mixture, turning to coat on both sides. Shake off any excess, then fry for 3-4 mins. Flip over and repeat until golden on both sides, then remove to a plate lined with kitchen paper (you’ll need to do this in batches). To serve, drizzle over the condensed milk.
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