Peanut Butter Stuffed French Toast

Peanut Butter is one of those ingredients that you either love or hate.

I’ve never met someone who’s ‘meh’ about peanut butter

Peanut Butter Stuffed French Toast




While I was growing up, Peanut Butter was not an ingredient in anything other than cookies, sandwiches and occasionally, if you were wild and crazy… cheesecakes or brownies.

We are definitely living in a different world.

Peanut butter shows up in chinese food, desserts, pizzas, candies and pretty much any dish you can think of


My ingredient for this week’s HEB Meal Maker Challenge was Peter Pan Peanut Butter.

Last year I made some ridiculously delicious Peanut Butter, Honey, Apple and Bacon sandwiches that knocked our socks off.

This year, my kids are on a brekkie and brunch kick.

I firmly stand in the french toast as one of the best breakfasts ever camp, so I decided that Peanut Butter stuffed french toast needed to be made.

I was right.

I was so very, very right.

It was so very, very good.



Peanut Butter Stuffed French Toast

French Toast stuffed with peanut butter and enhanced with vanilla and cinnamon
Print Recipe
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins


  • ½ C Peter Pan Peanut Butter Creamy, Chunky or Honey Roasted
  • 10 slices Texas Toast
  • 4 Eggs
  • ½ C milk
  • 1 Tbsp Vanilla Bean Paste or pure vanilla extract
  • ½ Tbsp Roasted Ground Cinnamon
  • *** Honey Maple Syrup, Powdered Sugar – optional toppings


  • 1.Pre-heat griddle to 350 or Medium High Heat
  • 2.Spread peanut butter thickly on one slice of Texas Toast (or your favorite French toast bread) top with another slice. Repeat this with all 10 slices, until you have 5 Peanut Butter Stuffed French Toast Sandwiches
  • 3.Whisk the eggs, milk, vanilla and cinnamon together
  • 4.Dip the Bread into the egg mixture – coating both sides well. Press the bread into the mixture and allow some of the egg mixture to soak into the bread.
  • 5.Place onto your hot griddle – repeat with the other 4 sandwiches.
  • 6.Cook about 4 – 6 minutes per side, or until crispy and golden and thoroughly cooked
  • 7.Serve topped with sifted powdered sugar, maple syrup or honey…
  • 8.Delicious with fresh fruit and crispy bacon.
Author: Rachel

As with last year’s challenge – this is more than just a recipe creation challenge – it’s also a competition.  The 2 bloggers whose recipes receive the most votes will meet up in a head to head live cook-off at Texas HEB for a chance to win a $1000 HEB gift card.  Y’all can vote once a day for your favorite recipes, it’s up to y’all who goes to this cook-off.  I urge y’all to go look at the other Meal Maker Challenge participants – they’re an exceptional bunch of people and  please, vote for your favorites!

I’m a compensated participant in HEB and ConAgra Foods Meal Maker Challenge.  The recipes and opinions are 100% my own, as is my hope that you’ll vote for my recipes daily so that I can participate in a live cook-off at a Texas H-E-B store in an effort to win a $1000 H-E-B gift card.

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  1. This is one of my hubby’s favorite french toasts. I used to hate PB when I was young. But after trying a PB stuffed French Toast at an Asian cafe, I fell in love with PB. Looking at your pictures make me crave for some right now.

      1. Not really a twist. But the French Toasts at the Asian Cafe are simple deep fried in peanut oil! I guess any thing taste better after deep dried! LOL….maybe that was why it got me hooked! 😉 Happy Friday.

  2. Hey Beautiful! You really have to stop posting such amazing deliciousness. I’m spending way too much time on your site. Seriously! MMMMMM FOOOOOD. Gosh, I’m going to end up overweight 😉 jk

    1. What the What – makes me laugh out loud every single time I hear it our see it 😉 I always “hear” it in my head with a high end WHAT at the end 🙂 makes me giggle.

      Um.. hello.. pecan waffles with bacon! You may be my new BFF

  3. Did almost this exact thing with Biscoff spread instead of peanut butter this weekend, and drizzled with a little honey. I do suggest making a little more of the custard batter, I cut mine with a little heavy cream instead of milk, so you can pour it onto the toast as it cooks, let it soak in good. I transferred mine to a 350 degree oven for about 5 minutes after frying, to let it puff up and set good and eggy. Then again, I’m crazy. If you’ve not tried Biscoff, do. It’s fantastic.

    1. I have never had Biscoff, which I know makes me a bad food blogger 😉 These are fabulous with custard, but since I only had 30 minutes and 7 or less ingredients.. per the rules ;-)….

    1. I actually kind of strongly dislike bananas and peanut butter, but this past week while at Harry and David’s headquarters in Oregon, I was introduced to a banana peanut butter.. which is kind of life changing 😉

    1. YAY! Oh love, I miss your face! I looked for that nifty sock bun thingy and couldn’t find one… must search Amazon.. I need that in my life.

  4. I love french toast, and I love peanut butter! This will be made, and my son will love you! Voting now!

  5. This is Prolly too late but I am a person who is meh about peanut butter. Like the stuff but its not very high on my list of foods.

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