Peanut Butter Stuffed French Toast
Welcome to your new favorite breakfast. Peanut Butter Stuffed French Toast
Servings 6 servings
- 1 cup whole milk
- 1/4 cup all-purpose flour
- 4 eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp sugar
- 12 thick slices bread such as Texas toast
- 12 tbsp creamy or crunchy peanut butter
- maple syrup optional
- powdered sugar optional
Heat a griddle or frying pan over medium heat.
Whisk flour and milk together in a medium bowl until smooth.
Whisk in eggs, vanilla, cinnamon, nutmeg and salt. Pour into a shallow pan or bowl that is wide enough for your bread.
Lightly oil or butter the hot griddle.
Dip bread slices in egg mixture letting sit for a 15-30 seconds until mixture is absorbed.
Carefully transfer to griddle, letting excess egg mixture drip off.
Cook bread on each side until golden brown.
Spread a tablespoon of peanut butter on each slice of bread. Serve as single slices or as a sandwich.
Drizzle with maple syrup and dust with powdered sugar if desired.
Calories: 568kcal | Carbohydrates: 49g | Protein: 20g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 113mg | Sodium: 722mg | Potassium: 302mg | Fiber: 4g | Sugar: 11g | Vitamin A: 224IU | Calcium: 80mg | Iron: 13mg