Ingredients
Scale
- 8 thick slices of brioche or challah bread (1-inch thick)
- 1 cup creamy peanut butter
- 3 large eggs
- 1 cup whole milk
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (for cooking)
- Powdered sugar and maple syrup for serving
Instructions
- Prepare thick slices of brioche or challah bread (1-inch thick)
- Whisk together eggs, milk, brown sugar, vanilla, cinnamon, and salt
- Mix in ½ cup peanut butter to create a smooth batter
- Spread remaining peanut butter between bread slices to make sandwiches
- Dip each sandwich in the batter for 30 seconds per side
- Cook in buttered skillet over medium heat for 3-4 minutes per side until golden
- Serve warm with powdered sugar and maple syrup
Notes
- Use day-old bread for better absorption
- Try crunchy peanut butter for extra texture
- Keep cooked toast warm in a 200°F oven
- Add chocolate chips or banana slices for variations
- Leftovers can be refrigerated for 2 days or frozen for 1 month
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 2 slices
- Calories: 450 Kcal
- Sugar: 18g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg