Indulge in Peanut Butter-Stuffed French Toast with Grape Syrup. Simmer grape juice concentrate, then layer smooth peanut butter between slices of challah or brioche. Dip in an egg-milk mixture, fry in butter until golden. Cut, serve diagonally, and relish with grape syrup. This recipe yields 4 servings of a delectable breakfast delight.

Peanut Butter & Jelly French Toast

Peanut Butter & Jelly French Toast

Course: Breakfast, Kid-Friendly




  • 1 12-oz. can frozen grape juice concentrate

  • ½ c. smooth peanut butter

  • 8 slices challah or brioche

  • 4 large eggs

  • ¼ c. whole milk

  • 2 Tbs. unsalted butter


  • Pour the grape juice concentrate into a small saucepan and simmer uncovered for 20 minutes. Stir constantly, being careful not to let the juice burn.
  • Spread about 2 tablespoons of the peanut butter on 4 slices of bread. Place the other 4 slices of bread atop those covered with peanut butter, pressing down on them lightly, and set aside.
  • In a shallow bowl, whisk together the eggs and milk. Dip both sides of each sandwich in the egg and milk mixture so that the bread is coated evenly.
  • Melt the butter in a large frying pan or skillet over medium heat. Place the sandwiches in the pan. Cook for about 2 minutes per side, or until golden brown.
  • Cut each sandwich in half diagonally and serve with the grape syrup.