Peanut Butter–Stuffed French Toast with Fresh Berries

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 stuffed French toast sandwiches)
• Prep Time: 15 minutes
• Cook Time: 18–20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 8 thick slices brioche or challah (about 3/4 in / 2 cm thick)
• 1/2 cup (120 g) creamy peanut butter
• 2 Tbsp (30 g) honey or maple syrup
• 1 cup (150 g) mixed fresh berries, plus extra for serving
• 4 large eggs
• 3/4 cup (180 ml) whole milk
• 1/4 cup (60 ml) heavy cream (or more milk)
• 2 Tbsp (25 g) granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp fine salt
• 3 Tbsp (40 g) unsalted butter, for the pan
• Powdered sugar, for dusting
• Optional: warm maple syrup, extra peanut butter for serving

Do This

• 1. Stir peanut butter with honey/maple syrup until smooth; spread on 4 bread slices, top with a few berries, and cap with remaining slices to make sandwiches.
• 2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt in a shallow dish until well combined.
• 3. Heat 1 Tbsp butter in a large nonstick or cast iron skillet over medium heat.
• 4. Dip each sandwich in the egg mixture for 10–15 seconds per side, letting excess drip off.
• 5. Cook 2 sandwiches at a time for 3–4 minutes per side until deep golden brown; add more butter as needed and repeat.
• 6. Slice sandwiches in half, stack or shingle on plates, and layer generously with fresh berries.
• 7. Dust with powdered sugar and serve immediately with extra berries and optional warm maple syrup.

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Why You’ll Love This Recipe

• It turns simple French toast into a decadent, peanut-buttery treat with a molten, creamy center.
• Fresh berries add brightness, color, and just enough tartness to balance the richness.
• Everything cooks in one pan on the stovetop, making it very doable for a cozy weekend breakfast or brunch.
• Easy to customize with your favorite bread, berries, and sweeteners.

Grocery List

• Produce: Fresh strawberries, blueberries, raspberries (or your favorite berries), optional orange or lemon (for a bit of zest, if desired).
• Dairy: Whole milk, heavy cream (or extra milk), unsalted butter, large eggs.
• Pantry: Brioche or challah bread, creamy peanut butter, honey or maple syrup, granulated sugar, powdered sugar, vanilla extract, ground cinnamon, fine salt.

Full Ingredients

For the Peanut Butter Filling

• 1/2 cup (120 g) creamy peanut butter
• 2 Tbsp (30 g) honey or pure maple syrup
• Optional: 1–2 Tbsp (15–30 ml) milk, to loosen if your peanut butter is very thick

For the French Toast

• 8 thick slices brioche or challah (about 3/4 in / 2 cm thick)
• 4 large eggs
• 3/4 cup (180 ml) whole milk
• 1/4 cup (60 ml) heavy cream (or substitute more milk)
• 2 Tbsp (25 g) granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt
• 3 Tbsp (40 g) unsalted butter, divided, for cooking (plus more if needed)

For the Berry Layers and Topping

• 1 1/2 cups (225 g) mixed fresh berries, divided (about 1 cup for layering, 1/2 cup for garnish)
• 2–3 Tbsp (15–25 g) powdered sugar, for dusting
• Optional: finely grated zest of 1/2 orange or lemon, tossed with the berries
• Optional: warm maple syrup or extra honey, for serving

Step-by-Step Instructions

Step 1: Prep the berries

Rinse the berries gently under cool water and pat dry thoroughly with a clean kitchen towel or paper towels. If using strawberries, hull them and slice them into bite-size pieces. Leave smaller berries like blueberries and raspberries whole or halved, depending on size. Set aside about 1 cup (150 g) for layering inside and between the French toast, and reserve the remaining 1/2 cup (75 g) for garnish. If you would like a hint of citrus, toss the berries very lightly with a little grated orange or lemon zest and set aside.

Step 2: Make the peanut butter filling

In a small bowl, stir together the peanut butter and honey (or maple syrup) until smooth, creamy, and spreadable. If your peanut butter is very stiff, mix in 1–2 tablespoons of milk, a little at a time, until it spreads easily but still holds its shape. The goal is a thick, velvety filling that will gently melt and soften when heated but will not run out of the bread.

Step 3: Assemble the stuffed sandwiches

Lay out the 8 slices of brioche or challah. Spread about 2 tablespoons of the peanut butter mixture evenly over 4 of the slices, going almost all the way to the edges. Scatter a few pieces of berry (do not overload at this stage; a light layer is enough) over the peanut butter, pressing them in slightly so they adhere. Top each with a second slice of bread to form 4 sandwiches. Press gently around the edges to help seal. Set the sandwiches aside on a tray or cutting board.

Step 4: Prepare the custard mixture

In a wide, shallow dish (such as a pie plate or casserole dish), whisk the eggs until the whites and yolks are fully combined. Add the whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt. Whisk until the mixture is smooth and the cinnamon is evenly distributed without clumps. This is your custard soak; it should be rich but still fluid enough to soak into the bread in 10–15 seconds per side.

Step 5: Preheat the pan

Place a large nonstick or well-seasoned cast iron skillet over medium heat. Add 1 tablespoon of the butter and let it melt, swirling the pan so the bottom is fully coated. The butter should foam and then subside. You want the pan hot enough that the French toast sizzles gently on contact, but not so hot that the butter burns. Adjust the heat slightly up or down as needed during cooking.

Step 6: Dip and cook the stuffed French toast

Working with one or two sandwiches at a time (whatever comfortably fits in your pan), dip each sandwich into the custard mixture. Let it soak for about 10–15 seconds per side, pressing lightly to help the custard absorb without making the bread soggy to the point of falling apart. Lift and allow excess custard to drip back into the dish.

Carefully place the soaked sandwiches in the hot, buttered skillet. Cook for 3–4 minutes on the first side, until deep golden brown and slightly crisp. Flip gently and cook for another 3–4 minutes on the second side, until the center is heated through and the peanut butter is soft and warm. Transfer cooked sandwiches to a wire rack set over a baking sheet or a warm plate. If cooking in batches, add another tablespoon of butter to the skillet for each new batch, and keep finished French toast warm in a 200°F (95°C) oven while you cook the rest.

Step 7: Layer with berries, dust, and serve

Once all the stuffed French toast sandwiches are cooked, slice each one in half on the diagonal to reveal the peanut butter center. To plate, you can stack halves slightly overlapping or shingle them across the plate. Tuck fresh berries between and around the slices, using both the reserved layering berries and garnish berries to create colorful layers and bursts of fruit in every bite.

Just before serving, use a fine-mesh sieve to dust the tops generously with powdered sugar. Add an extra handful of berries on top for a beautiful finish. Serve immediately, with optional warm maple syrup or an extra drizzle of honey on the side, and more peanut butter if you like things extra decadent.

Pro Tips

• Choose the right bread: Brioche or challah works best because it is rich and sturdy yet tender. Avoid very airy sandwich bread, which can collapse when stuffed.
• Do not over-soak: A quick soak of 10–15 seconds per side is enough for thick slices. Longer soaking can make the sandwich fall apart when you flip it.
• Control the heat: Keep the skillet at medium to medium-low; too hot and the outside will burn before the center warms and the peanut butter softens.
• Keep batches warm: If making multiple batches, park finished French toast on a wire rack in a 200°F (95°C) oven so the bottoms stay crisp instead of soggy.
• Layer right before serving: Add berries and powdered sugar at the last moment so the fruit stays fresh and the sugar does not melt into the toast.

Variations

• Jammy PB&J French toast: Spread a thin layer of your favorite berry jam over the peanut butter before sandwiching the bread. Use slightly fewer fresh berries so the toast does not become too sweet.
• Chunky nut lover’s version: Use crunchy peanut butter and top finished French toast with a sprinkle of chopped roasted peanuts or mixed nuts for added texture.
• Chocolate swirl: Drizzle a little melted dark chocolate or spread a thin layer of chocolate-hazelnut spread over the peanut butter before cooking for a dessert-style brunch.

Storage & Make-Ahead

This French toast is best served immediately, while the outside is crisp and the peanut butter center is warm and soft. However, you can prepare parts in advance. Assemble the peanut butter sandwiches up to 8 hours ahead, wrap tightly, and refrigerate. Mix the custard up to 1 day ahead and keep it chilled; whisk well before using. Cooked French toast can be cooled completely, then stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F (165°C) oven for 10–12 minutes, or in a skillet over low heat with a bit of butter until warmed through and re-crisped. Add fresh berries and powdered sugar only after reheating. Freezing is possible: wrap cooked, cooled sandwiches tightly and freeze for up to 1 month; reheat from frozen in a 350°F (175°C) oven for 15–18 minutes.

Nutrition (per serving)

Approximate values per serving (one stuffed sandwich with berries, without syrup): about 650 calories; 28 g fat; 12 g saturated fat; 75 g carbohydrates; 6 g fiber; 31 g sugar; 21 g protein; 430 mg sodium. Actual values will vary based on the bread used, specific peanut butter, and toppings.