When it comes to breakfast, I try to change it up often. From pancakes to waffles to oatmeal, I like to do something new each week if I can. I’d been on a pancake kick for a while that had passed (which previously was an english muffin kick) and realized that french toast had not been on my radar for quite some time.
My biggest challenge in the morning is TIME. The last thing I want to do is make a whole batch of french toast or pancake batter and wait to eat. Right now I’m in the thick of finishing up my masters degree, completing my dietetic internship 25 hours a week and working part-time in research and babysitting. To say things are busy would be an understatement.
But the same applies to a lot of you. We’re all super busy and having options on hand is really the key to establishing those sustainable healthy habits. I’m sure many of you are rushing out the door in the morning or leaving at 7 only to return close to 8 at night. We’re busy and need options that fit with our on the go lifestyles. This recipe along with many of my other breakfast ideas are just that. Check out these other quick, make-ahead recipes for breakfast and keep reading for this awesome peanut butter french toast.
Given my love for peanut butter, I decided to shake things up a bit and make a new version of french toast that put peanut butter into the batter. At first I thought it was one of those crazy ideas that comes to you while sleeping; one that won’t actually turn out how you expect. I was wrong.
This French Toast is the perfect spin on a classic; paired with some jam or berries it legit tastes like a peanut butter and jelly sandwich. The best part is that the recipe only requires 5 ingredients and the bread is nothing special; just some good old store-bought, pre-sliced bread.
Meal Prep Quick Tip
- Freeze the french toast on parchment paper and place in a Ziploc bag for up to 6 months
Check out these tips to trouble shoot soggy french toast or make substitutions to create a dairy or gluten free option!
Trouble Shooting Tips –
- I noticed that the store-bought bread can take on the french toast batter pretty quickly. Try not to leave the bread in the batter for more than a minute on each side. After that, the bread turns into a soggy mess and is not appetizing.
- After cooking the french toast in a pan or on the griddle, bake it for ~5 minutes in the oven at 350 F just to make sure it’s really cooked through and not too soggy in the middle.
- To make dairy free, substitute almond, cashew or coconut milk for cow’s milk
- To make gluten free, substitute gluten free bread (you will likely soak the bread for much less time as GF bread is very absorbent)
- Did your french toast turn out dry? That likely just means you didn’t soak it long enough. That happened with my first batch and it’s sometimes hard to predict because different breads absorb liquid differently. Next time let the bread sit in the batter a little longer.
- Did your french toast turn out mushy? This just means you let the bread soak too long; take them out a little sooner next time!
Peanut Butter French Toast
Recipe makes 6-8 slices
- 6-9 slices of whole wheat bread, sliced (pick your favorite Sara Lee, Brownberry, etc.)
- 4 eggs
- 1 tablespoons brown sugar
- 2 tablespoons creamy peanut butter
- 3/4 cup milk
- 1/2 teaspoon cinnamon
- Preheat oven to 350 F
- In a blender add peanut butter, sugar and milk. Blend until smooth.
- Pour mixture into 9×9 square dish and add eggs. Mix to combine.
- Heat griddle or pan on medium heat
- While the pan heats, place two slices of bread into the french toast batter. Let it sit for 30 seconds on each side.
- Coat pan with cooking spray and add french toast. Cook 2-3 minutes on each side until browned. If you notice that’s not long enough, cook a little longer.
- When cooked, place french toast on cookie sheet lined with parchment paper. Repeat until you have 6-8 pieces of french toast (all the batter should be used up and if it’s not, add more bread and consider soaking them a little longer)
- Bake french toast slices in oven for 5 just to make sure the center isn’t too soggy. Serve with jam/preserves, mixed berries, more peanut butter, syrup, butter, whipped cream, or whatever else you like!