PBJ French Toast

PBJ French Toast

PBJ French Toast is one of those ideas that sounds almost too good to be true, but trust us on this one, it absolutely delivers. We're talking a peanut butter and jam sandwich dunked in a spiced, mapley batter and fried until golden and crispy on the outside, soft and gooey in the middle. It's nostalgic, indulgent, and kind of unhinged in the best possible way. The cinnamon and maple syrup in the batter take it somewhere really special, and the melty peanut butter inside is just chef's kiss. Make this on a slow weekend morning and you will not regret it.

Cook: 15 min
Serves 2

Before You Start

  • Wide bowl
  • Jug
  • Whisk
  • Frying pan
  • Spatula

Ingredients

  • 8 tbsp plain flour
  • 2 tbsp caster sugar
  • 1 tsp cinnamon powder
  • 3 tbsp maple syrup
  • 1 tbsp peanut butter
  • 1 tbsp jam
  • 250ml plant-based milk
  • 4 thick slices of white bread
  • plant-based butter for frying
  • 3 tbsp maple syrup
  • 1 tbsp peanut butter
  • 1 tbsp jam
  • crunchy peanuts
  • icing sugar
  • fresh berries

Method

1

Make the batter

  • Add the plain flour, caster sugar, cinnamon, maple syrup and plant-based milk to a jug
  • Mix together with a whisk then add to a wide bowl ready to tip the bread into
2

Make the sandwich

  • Take your bread and evenly spread the peanut butter and jam on top. Add the other slice on top to create a sandwich
  • Put the sandwich in the french toast mixture and evenly coat on both sides. Add straight to a pan on a medium heat with a bit of dairy-free butter
  • Press the top of the sandwich down with a spatula, making sure the sandwich is well pressed together
  • Fry the sandwich for 2-3 minutes and check to see if the bottom is golden brown before flipping
  • Fry for a further 2-3 minutes on the other side
3

Time to serve

  • Once your sandwich is golden brown, remove from the pan and serve straight away
  • Amazing with extra toppings or just on its own

Tips & Variations

  • Bread matters: We find thick white or brioche-style bread works best here. The thicker the slice, the more lush the result. A thin supermarket loaf will go a bit floppy.
  • Jam choice: Raspberry or strawberry jam are our go-tos, but if you've got a fancier conserve knocking about, use it. More fruit, more flavour.
  • Serve it fast: This one doesn't hang around well. Get it straight from the pan to the plate, ideally with a drizzle of extra maple syrup on top. Henry always adds a little extra.

Why This Works

The trick here is getting the batter right, flour and plant-based milk together give it enough body to really coat the bread without going stodgy. What really makes this sing is using a good thick-cut bread so the inside stays pillowy while the outside gets that proper golden crust. Don't rush the pan either, medium heat is your friend and gives everything time to cook through without burning.