PB&J French Toast

Trust us, this is a sandwich that will require a knife and fork

Are you camping in a low-bandwidth area? Before you hit the road, download or print this recipe so you’ll have it on hand.

Want something sweeter for your final wilderness meal? This option by Kena Peay is the best of two brunchy worlds: French toast in the form of a peanut butter and jelly sandwich (or, if you prefer, a peanut butter and jelly sandwich in the form of French toast). Peay stresses that the bread should be thick and only quickly dipped in the custard — which can be made up to three days in advance and stored in the cooler — to avoid sogginess, as you’ll want that bread to hold up to the layers of peanut butter and jelly that will slide around chaotically in between. 

This is an eat-with-knife-and-fork situation; a gloriously messy sendoff to a weekend that feels perfectly messy (ready for a shower yet?) and appropriately celebratory, complete with a dusting of powdered sugar on top. In the mood for a more savory sendoff? Check out our Squash Breakfast Bowl recipe.

PB&J French Toast Recipe

Serves 2 

Ingredients 

1 cup milk

1 egg

½ teaspoon vanilla extract 

½ teaspoon cinnamon (optional, but is it really French toast if you omit the cinnamon? I think not)

3 tablespoons unsalted butter or ghee, divided

4 thick slices challah or brioche bread 

⅓ cup peanut butter (smooth is best, but use what you have)

⅓ cup jelly (grape jelly if you’re OG, but if you’re a strawberry jam fan then go off)

½ cup powdered sugar, for dusting

Instructions

Step 1

In a medium bowl, whisk together the milk, egg, vanilla, and cinnamon. Pour into an airtight container and store in the refrigerator or cooler for up to 3 days. 

Step 2

Melt 2 tablespoons butter or ghee in a large skillet over medium heat. Pour the milk mixture into a large shallow bowl and dip the bread slices in the mixture. Only lightly coat it, we don’t want a soggy PB&J sandwich. Ain’t nobody got time for no soggy PB&J.

Step 3

Put the bread slices in the pan and brown on both sides, 2 minutes per side. Remove from the pan and let cool for 5 minutes. 

Step 4

Spread the peanut butter on two of the French toast slices. Spread jelly on the other two slices. Join the slices to make two PB&J sandwiches. 

Step 5

Melt the remaining 1 tablespoon butter in the pan over medium heat. Add the sandwiches and cook until browned on both sides and heated through. Remove from the heat and immediately sift powdered sugar over the sandwiches. Serve warm. Enjoy! You did that!

Kena Peay is an outdoor enthusiast and chef who’s passionate about diversifying the outdoors and the food we choose to enjoy outdoors. Dina Avila is a photographer in Portland, Oregon.
Recipe tested by Ivy Manning

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