PB&J French Toast

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


  • 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.