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PB&J French Toast

Frankie Celenza

Upgrade your peanut butter and jelly by using a thick-cut brioche, tossing it in a creamy egg bath and pan frying it.

Ooey PBJ Chocolate filled french toast pockets.


  • 2 eggs

  • 1/2 cup heavy cream

  • 1 loaf brioche

  • 1/4 cup peanut butter

  • 1/4 cup chocolate chips

  • 1/4 cup strawberry jam

  • 2 tablespoons butter for the pan

  • 1/2 cup cinnamon sugar

  • Maple syrup, for topping


  1. In a shallow bowl, whisk the eggs and cream together until combined.

  2. Cut the brioche into thick, 2-inch slices. Create a pocket in each slice by inserting a knife into the top of the bread and cutting deep, but not all the way through. Fill each piece of bread with about 1 tablespoon of peanut butter, chocolate chips and jam.

  3. Dredge bread in egg mixture, coating on both sides.

  4. In a nonstick skillet over medium heat, melt butter. Cook the French toast for a few minutes per side. Remove from pan and sprinkle with cinnamon sugar and top with maple syrup before serving.

Ooey PBJ Chocolate filled french toast pockets.




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- Love can be complicated, but taking my love of peanut butter and jelly and French toast and combining them into a hot pocket like pita is not complicated at all. It might be sinful, but that's not a bad thing in the kitchen. Let me show you how to make it. French toast. It's a delicious thing. Gonna make a little eggy bathy bath. This is heavy cream. It's a wonderful, wonderful product. I highly recommend trying it. And that cream just adds a little extra fat and also drags this French toast into creme brulee territory because the creme, the cream, is gonna burn on the pan, brulee. Boom. Now I don't know about you, but I loved peanut butter and jelly when I grew up. So what you're gonna do is you're gonna cut your toast thicker than normal. Whatever you think thick is, go 50 to 100% thicker. And then in the top side, you're gonna come in with a knife and you're gonna make a little pocket, so we're gonna put some peanut butter in first. Really try and spread it in there. Here come some chocolate chips, ate it right up like a monster, gotta love it. And jelly. Boom. You really don't have to futz with it too much because the heat from the pan is gonna melt all these. They're gonna mingle and become a jacuzzi of three very good friends. So, here we have our pocket filled and we're gonna put it into our egg and cream mixture. We are gonna turn on our pan. Let that goodness get in there. Butter. Pan. It's okay if you get a little brown butter, that's totally fine. Here we go, right on top of that butter. Give it a little spin around. Let that egg coagulate. Here's an interesting concept. You can baste this area that didn't seem to get as much of a tan as the other part. Alright, let's take a look at side number two. Ooh, that's very nice. Here we go. Cinnamon sugar, fundamental. This is reduced sap from the maple tree also known as maple syrup, oh, baby. And now the moment that we've all been waiting for. Are you ready for the ooey gooey menage a trois of peanut butter, jelly and chocolate chips? I'm ready, here it comes. Mamma mia. Now that is a wonderful way to start your day. Peanut butter, jelly, chocolate, reduced maple tree sap. Oh, man. Okay, so what's going on here is you've got the high end which is the sugar and the fruit that is reduced down into a jelly and then you've got the bottom end which is big and round and it's the it's the peanut butter and the chocolate and they're holdin' down, they're layin' down the beat, they're slappin' the bass, you know what I mean? So, you have is a complete picture. Anyone you make this for will be super duper happy.

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