pb & j stuffed french toast

Like I mentioned in my family dinner post I’ve been getting pretty bored with making the same stuff all the time and lunch is no exception as it’s very often one of two things:

  • peanut butter sandwiches
  • cheese sandwiches

That’s it. That’s the list. I’ve made a lot of variations of the latter but not the former, so this week I decided to try something new with peanut butter and stuff it into some French toast. I added a strawberry syrup to make it a true pb & j experience and 2/3 of my kids really liked it.

Peanut Butter Stuffed French Toast with Strawberry Syrup

for the toast:

  • 1 cup milk
  • 1/4 cup flour
  • 4 eggs
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 2 tbsp honey
  • 10-12 slices day old sandwich bread
  • 1 tbsp unsalted butter
  • powdered sugar for serving (optional)

for the syrup:

  • 1 cup frozen strawberries
  • 1/2 cup + 1 1/2 tsp water
  • 1/4 cup sugar
  • 1/2 tsp lemon zest
  • 1 1/2 tsp potato starch

to make the toast:

1. In a wide, shallow bowl whisk together the milk and flour until smooth. Whisk in the eggs, then the sugar, vanilla, cinnamon, nutmeg and salt. Set aside.

2. In a small bowl, use a fork to mix together the peanut butter and honey. Use the peanut butter honey mixture and the bread to make 5-6 sandwiches (depending on how much bread you have).

3. Line a rimmed baking sheet with wax paper and place wire racks inside. Dip both sides of each peanut butter sandwich in the egg mixture and place on the racks. Melt the butter in a large skillet over medium heat. Cook one to two stuffed French toasts at a time for 2-3 minutes per side, until golden brown. Serve immediately, topped with powdered sugar and strawberry syrup.

to make the syrup:

1. Combine frozen strawberries, 1/2 cup water, sugar and lemon zest in a small saucepan over medium heat. Cook, stirring often, until sugar is dissolved and strawberries are soft.

2. Remove the pan from heat and puree the strawberry mixture using an immersion blender. Return to heat.

3. In a small glass or bowl, mix together 1 1/2 tsp potato starch with 1 1/2 tsp water. Pour starch mixture into strawberry puree, increase heat to medium high and cook, stirring constantly, until it reaches a syrup-like consistency. Allow to cool slightly before serving.

Notes:

  • My bread was frozen so I toasted it in the oven at 300°F for a few minutes to defrost and dry it out a little; if your bread is very fresh & soft you may wish to do the same.
  • In lieu of regular sugar and vanilla extract I used sugar with vanilla beans ground in it, this is only because I already had it on hand and I’m trying to make my actual vanilla last longer because it is expensive!
  • You can use corn starch in the syrup if that’s what you have on hand, I used potato starch because it’s what I had on hand and I’m not trying to make frivolous shopping trips!

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