I’m excited to share my Peanut Butter French Toast, inspired by my Peanut Butter Recipes, which features a single unexpected swap that reinvents the classic.

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A photo of Peanut Butter And Brown Sugar French Toast Recipe

I never planned to create Peanut Butter And Brown Sugar French Toast, but one sleepy Sunday I smeared creamy peanut butter on thick brioche slices and everything changed. It tastes like a small act of rebellion against basic breakfast, sweet with a salty kick, familiar yet somehow new, and it made me rethink what Peanut Butter Recipes can be.

Its the kind of thing that winds up on Holiday Brunch Recipes lists because people always ask for more, even when they swear they arent hungry. If you like surprising twists and a plate that makes you pause, this might do it.

Ingredients

Ingredients photo for Peanut Butter And Brown Sugar French Toast Recipe

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Soft buttery bread that soaks custard, giving rich, tender French toast.
Add protein, help custard set, give silkiness and a slight savory balance.
Adds creaminess and carbs, mellows flavors whole milk makes it richer.
Creamy peanut butter brings protein and healthy fats, plus nutty sweetness.
Gives caramel notes, soft moisture and a deep, warm kind of sweetness.
Warm spice that adds aroma, cozy flavor and ties everything together.
Optional banana adds natural sweetness, fiber and potassium, bright fresh taste.
Used for frying, butter adds rich flavor and golden browning, more calories.
Adds crunchy texture, extra protein and salty contrast, great on top.

Ingredient Quantities

8 thick slices brioche or Texas toast bread (about 1 inch thick)

4 large eggs

1 cup whole milk

1/2 cup creamy peanut butter (softened)

1/4 cup packed light brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch of salt

2 tablespoons unsalted butter

Powdered sugar for dusting (optional)

Maple syrup for serving (optional)

1 medium banana, sliced (optional)

2 tablespoons chopped roasted peanuts (optional)

How to Make this

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1. Preheat a large skillet or griddle over medium-low heat and set an oven rack to 200 F to keep finished toast warm.

2. In a bowl whisk 4 large eggs, 1 cup whole milk, 1/4 cup packed light brown sugar, 1 teaspoon vanilla, 1/2 teaspoon ground cinnamon and a pinch of salt until smooth.

3. Soften 1/2 cup creamy peanut butter by microwaving 10 to 20 seconds, then whisk it into the egg mixture until as smooth as possible; if it gets lumpy warm it a bit more or whisk through a fine sieve.

4. Lay out 8 thick slices brioche or Texas toast. For each slice, gently press into the custard so the bread soaks for about 10 to 30 seconds per side depending on thickness; don’t leave it so long it falls apart.

5. Melt about 2 tablespoons unsalted butter in the hot skillet, add soaked slices (work in batches so the pan isn’t crowded) and cook until deep golden, roughly 3 to 4 minutes per side, lowering heat a touch if they brown too fast.

6. Flip once, press lightly with a spatula for even contact, and finish cooking until both sides are golden and slightly crisp; add more butter between batches if needed for color and flavor.

7. Transfer cooked slices to the 200 F oven to keep warm on a wire rack or baking sheet while you finish the rest.

8. To serve, dust with powdered sugar if you like, drizzle with maple syrup and top with sliced banana and 2 tablespoons chopped roasted peanuts for crunch.

9. Quick hacks: if the custard thickens while you’re cooking add a splash of milk and whisk, warm the peanut butter more for easier mixing, and avoid soaking too long or the bread will get soggy.

Equipment Needed

1. Large nonstick skillet or griddle, about 10 to 12 inch
2. Oven plus baking sheet and wire rack to keep toast warm at 200 F
3. Shallow wide dish or pie plate for soaking the bread
4. Large mixing bowl
5. Whisk and a fine mesh sieve (to smooth peanut butter if it gets lumpy)
6. Measuring cups and measuring spoons
7. Microwave safe bowl for softening the peanut butter
8. Heatproof spatula and tongs or a fork for flipping and pressing
9. Cutting board and knife (for slicing banana) and a small bowl for chopped peanuts

FAQ

Q: Can I make this ahead of time and reheat it later?

Yes. You can assemble and dip the slices, then keep them covered in the fridge for up to 4 hours. Fully cooked slices store in the fridge for 3 days; reheat in a 350F oven for 8 to 10 minutes or in a toaster oven until crisp. For longer storage freeze cooked slices flat on a tray, then bag them for up to 1 month, reheat from frozen in the oven for 12 to 15 minutes. Don’t microwave unless you don't mind a soggy exterior.

Q: My peanut butter is thick and clumpy, how do I get a smooth custard?

Loosen the peanut butter first: microwave it 8 to 12 seconds or whisk it with a few tablespoons of the milk until smooth. Then add eggs, brown sugar, vanilla, cinnamon and salt and whisk well. You can also use an immersion blender or a fork and a little elbow grease. This stops little PB blobs from sticking to the bread.

Q: Can I use a different nut butter or make this nut free?

Yes. Almond butter or cashew butter works well but will change the flavor. For a nut free option use sunflower seed butter; it mimics the texture but tastes different. If someone has severe peanut allergy check labels for cross contamination and clean your pan and utensils thoroughly.

Q: How long should I soak the bread so it’s not soggy or dry?

For 1 inch thick brioche or Texas toast, soak about 20 to 30 seconds per side for slightly stale bread, less time if your bread is very soft. You want it saturated but still holding shape. If it gets too floppy gently press excess custard off and cook immediately.

Q: What’s the best way to cook it without burning the sugar?

Use medium-low heat and a good nonstick or well seasoned cast iron pan. Brown sugar in the custard can caramelize fast, so cook slowly until golden, flipping once. Use 1 tablespoon butter at a time so the pan doesn't go too hot. If the outsides brown too fast, lower the heat.

Q: Any tips for serving and toppings?

Keep it simple: powdered sugar, warm maple syrup and sliced banana are perfect. For crunch add chopped roasted peanuts. A sprinkle of flaky sea salt on top plays great with the sweet peanut flavor. If you want extra richness add a pat of butter on hot slices right before serving.

Peanut Butter And Brown Sugar French Toast Recipe Substitutions and Variations

Bread (brioche or Texas toast)
- Challah or sweet pull-apart loaf — very similar texture, soaks up custard nicely
- Day-old sourdough or country loaf — firmer crumb so it won’t go soggy as fast
- Stale baguette or ciabatta cut thick — great if you want a chewier bite
- Gluten-free thick sandwich bread or gluten-free brioche — for gluten-free folks, same slice thickness
Whole milk
- Oat milk — closest creamy, neutral option for cooking
- Almond milk (unsweetened) — lighter, use same amount but it’s less rich
- Half-and-half diluted with water (equal parts) — use if you want extra richness without buying whole milk
- Evaporated milk diluted 1 part evaporated to 1 part water — richer, good in a pinch
Creamy peanut butter
- Almond butter — similar texture, slightly milder flavor
- Sunflower seed butter — nut-free swap, similar creaminess
- Cashew butter — very creamy and a bit sweeter, nice if you want a softer peanut flavor
- Cookie or chocolate-hazelnut spread — for a dessert twist, but cut back on added sugar
Eggs
- Flax “egg” (1 tbsp ground flax + 3 tbsp water per egg, let sit 5 min) — binds ok, gives a slightly denser custard
- Mashed banana (about 1/4 cup per egg) — adds sweetness and moisture, so adjust sugar
- Silken tofu pureed (1/4 cup per egg) — neutral, makes a custardy texture for vegan version
- Commercial egg replacer (follow package amounts) — easy vegan option that keeps texture light

Pro Tips

1) Don’t soak the bread forever, just give it a quick press so it soaks but still holds together, otherwise it turns to mush when you try to flip it. If a slice starts sagging, bail and cook it more gently.

2) Warm the peanut butter more than you think, then whisk it in well, or push the mix through a fine sieve if it gets lumpy. Lumps in the custard make uneven browning and weird pockets of peanut butter.

3) Keep the pan on a gentler heat and be ready to turn it down if it browns too fast, and add a little butter between batches for color and flavor. Cook in batches so the pan isnt crowded, and keep finished slices on a wire rack in a low oven so they stay crisp instead of getting soggy.

4) If your custard thickens while you’re working, thin it with a splash of milk and whisk, and press lightly with a spatula when cooking to get even contact and a crisp outside. Small fixes like that save a whole run of ruined slices.