• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Lunches and quick-cook meals

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    French toast peanut butter and jelly sandwich recipe

    Ad

    Jump to Recipe

    This French toast peanut butter and jelly sandwich recipe delivers a delicious twist on an American classic.

    French Toast peanut butter and jelly sandwich, shown stacked with blueberries

    Is there anything that screams classic American snack more than a peanut butter and jelly sandwich?

    To celebrate National Peanut Butter & Jelly Day this year, I've partnered with SKIPPY® Peanut Butter to create an extra indulgent take: a French toast peanut butter and jelly sandwich recipe!

    With the addition of warm, eggy, extra thick french toast, crunchy peanut butter, blueberry jam and fresh raspberries, it's so, so good!

    Skippy SuperChunk Extra Crunchy peanut butter

    With a US heritage that spans more than 80 years, SKIPPY Peanut Butter is made from only the finest American peanuts, to give a unique nut-packed taste, with a creamy, non-sticky texture that melts in the mouth - or onto hot French toast (drool!).

    Millions of Americans enjoy SKIPPY® Peanut Butter daily and with this recipe, it's our turn here in the UK to ‘Go Nuts’ for SKIPPY® Peanut Butter.

    Of course, peanut butter is also a great source of protein, and SKIPPY® Peanut Butter provides an impressive 22.1g per 100g.

    So, let's make an incredible American-style peanut butter and jelly sandwich with a twist! Here's how to make this French Toast peanut butter and jelly sandwich.

    Ingredients

    • 2 thick slices of white bread
    • 2 medium free-range eggs
    • 2-3 tbsp Extra Crunchy Skippy Super Chunk Peanut Butter
    • 1 handful raspberries
    • 2-3 tbsp blueberry jam jelly

    Equipment

    • Measuring spoons
    • Large, shallow bowl
    • Whisk
    • Nonstick frying pan
    • Fish slice/Slotted spatula
    • Butter knife
    • Kitchen knife

    Instructions

    Whisk two eggs in a large, shallow bowl.

    Two eggs in a bowl
    Whisk two eggs in a bowl

    Dip the bread into the egg, so that both slices are well soaked on both sides.

    Dipping bread into the egg mixture

    Heat the butter in a pan over a medium-high heat. Add the bread, once slice at a time.

    Frying the eggy bread over heat

    Flip once golden and cook the other side.

    Fried bread until golden

    Place one slice on a plate.

    Slice of French Toast on a plate

    Spread with peanut butter.

    French Toast topped with peanut butter

    Add the raspberries in a single layer.

    Peanut butter French Toast topped with raspberries

    Add the blueberry jam (jelly).

    Blueberry jam is added to the French Toast topped with peanut butter

    Top with the second slice of bread.

    French Toast peanut butter and jelly sandwich

    Slice in half with a sharp knife and enjoy the eggy goodness.

    French Toast peanut butter and jelly sandwich sliced in half

    What do you think of this fun twist on the classic PB & Jelly sandwich?

    Print this French toast peanut butter and jelly sandwich recipe

    Print Recipe
    4.8 from 4 votes

    French Toast Peanut Butter and Jelly Sandwich Recipe

    This French toast peanut butter and jelly sandwich recipe delivers a delicious twist on an American classic.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Lunches and quick-cook meals
    Cuisine: American
    Diet: Vegetarian
    Servings: 1 person
    Author: Emily Leary

    Ingredients

    • 2 thick slices of white bread
    • 2 medium free-range eggs
    • 2-3 tbsp Extra Crunchy Skippy Super Chunk Peanut Butter
    • 1 handful raspberries
    • 2-3 tbsp blueberry jam jelly

    Equipment

    • Measuring spoons
    • Large, shallow bowl
    • Whisk
    • Nonstick frying pan
    • Fish slice/Slotted spatula
    • Butter knife
    • Kitchen knife

    Instructions

    • Whisk two eggs in a large, shallow bowl.
    • Dip the bread into the egg, so that both slices are well soaked on both sides.
    • Heat the butter in a pan over a medium-high heat. Add the bread, once slice at a time.
    • Flip once golden and cook the other side.
    • Place one slice on a plate.
    • Spread with peanut butter.
    • Add the raspberries in a single layer.
    • Add the blueberry jam (jelly).
    • Top with the second slice of bread.
    • Slice in half with a sharp knife and enjoy the eggy goodness.

    Video

    Notes

    The combination of crunchy peanut butter, blueberry jam and fresh raspberries is incredible in this recipe, but you can also try experimenting.
    For example, you could switch raspberries for strawberries or blueberries, blueberry jam for blackcurrant or strawberry, and crunchy peanut butter for smooth. Enjoy!

    Nutrition

    Calories: 558kcal | Carbohydrates: 59g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 530mg | Potassium: 386mg | Fiber: 3g | Sugar: 25g | Vitamin A: 475IU | Vitamin C: 3.5mg | Calcium: 193mg | Iron: 4.1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    This is a commissioned post for SKIPPY® Peanut Butter

    Pin this French toast peanut butter and jelly sandwich recipe

    Fancy these breakfast ideas next?

    If you enjoyed this French Toast peanut butter and jelly sandwich recipe, why not try these delicious breakfast recipes next?

    Sweet Breakfast Omelette Recipe
    Fluffy, light and delicious. Think soufflé, but made in a pan with a host of breakfast toppings.
    Get the recipe
    Cauliflower "Steak" and Eggs Breakfast Recipe
    Fancy a spicy breakfast with plenty of veg to set your up for the day? Try this harissa and goat's yogurt marinaded cauliflower "steak", served with a poached egg, wilted greens and a goat's yogurt parsley dressing with a garlicky, lemony kick.
     
    Get the recipe
    Oat Bran Muffins Recipe
    Healthier than your average muffin and just as tasty, these wonderful oat bran muffins are lightly sweetened with banana and honey.
    Get the recipe
    Cherry Chocolate Chia Pudding Recipe
    A delicious cherry chocolate chia pudding, made with chocolate and yogurt combined with swirls of Morello cherry conserve, topped off with a crisp wafer.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Vegan American pancakes
    Fussy eating solved! Get Your Kids to Eat Anything »

    Reader Interactions

    Comments

      4.75 from 4 votes (3 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lisa Manni says

      May 31, 2019 at 3:26 pm

      5 stars
      Thisย looksย great!ย  Iย willย prepareย itย forย myย children........Thanksย forย sharingย 

      Reply

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.