Peanut Butter Stuffed French Toast

This makes a great breakfast or brunch. Instead of peanut butter, you may try this with some fruit jam or cheese spread.




3 medium eggs

½ cup/125ml milk

½ cup/125ml cream

1 tablespoon sugar

A pinch of salt

1 teaspoon vanilla extract

8 bread slices, edges trimmed

Peanut butter to spread

Butter to cook


  1. Place the eggs, milk, cream, sugar, salt and vanilla extract in a shallow, wide bowl. Whisk until the eggs are completely incorporated into the liquid.
  2. Work with two bread slices at a time. Apply peanut butter evenly on a slice and cover it with the other slice. Press the edges lightly so that they stick together. Place it on a plate. Repeat with the remaining bread slices.
  3. Heat a pan over medium-low heat. Lightly grease the pan with butter.
  4. Working with one sandwich at a time, dip it in the egg mixture, turning to coat both sides evenly. Lift the sandwich, allowing any excess liquid to drip into the bowl, and place it on the pan. Cook until both sides are golden, flipping once halfway through. Transfer to a serving plate, halve into triangles if you wish, and serve immediately. Repeat with the remaining sandwiches.

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