Peanut Butter and Jelly Stuffed French Toast

  • 4 Total Servings
  • 10 min Cook Time
  • 15 min Prep Time
  • 25 min Total Time

Kids will love this breakfast take on the classic PB&J! Any bread can be used, but we especially love the thick slices of challah because of its soft texture.


  • 2 tbsp unsalted butter, divided
  • 8 thick slices challah
  • ¼ cup smooth peanut butter
  • 1 cup 2% milk
  • 3 large eggs
  • 1 tbsp icing sugar plus extra for dusting
  • ¼ cup Welch’s Concord Grape Jam
  • ½ tsp cinnamon
  • ½ cup maple syrup


Serving Size: 1 piece French Toast

  • 419.2 calories
  • 8.5g fat
  • 2.5g saturated fat
  • 25mg cholesterol
  • 125mg sodium
  • 71.9g carbohydrates
  • 7.3g fiber
  • 31.9g sugar
  • 18g protein



  1. Preheat oven to 200° F. In a large bowl, lightly beat together the milk, eggs and cinnamon. In a separate small bowl stir together peanut butter and icing sugar.
  2. Put a dollop of peanut butter icing sugar mixture in the center of four (4) pieces of challah, then add a dollop of Welch’s Concord Grape Jam on top. Top each piece of challah with another piece of challah to seal the PB&J inside.
  3. Carefully dip peanut butter-stuffed challah on both sides in the milk mixture.
  4. Heat 1 tablespoon of butter in a skillet over medium-high heat. Once melted and frothy add challah in batches. Cook until golden on both sides, about 3 minutes per side. Transfer cooked French toast to a wire rack set on a baking sheet. Keep cooked French toast warm in oven and continue to cook remaining French toast.
  5. Divide PB&J French toast between plates and top with icing sugar and maple syrup.