Brunch

PB&J Stuffed French Toast

with Blueberries

25 MIN

$18.99 2 Servings

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From the Test Kitchen

This crowd-pleasing dish combines our go-to sweet breakfast with the ultimate classic sandwich! Smooth peanut butter spread and fresh blueberries are stuffed between slices of sourdough, then soaked in a creamy egg mixture before toasting in the pan. You'll finish it all off with a drizzle of maple-blueberry jam, a dusting of powdered sugar, and almonds for welcome crunch.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pasture-Raised Egg
4 slices Sourdough Pullman Bread
½ cup Cream
2 Tbsps Smooth Peanut Butter Spread
2 oz Blueberry Bourbon Spread
3 oz Blueberries
¼ cup Powdered Sugar
2 Tbsps Maple Syrup
2 Tbsps Mascarpone Cheese
1 oz Salted Butter
2 Tbsps Sliced Roasted Almonds

time-saving

tips & techniques

step-by-step

instructions

1 Prepare & soak the sandwiches

Wash and dry the blueberries. In a bowl, combine the peanut butter spread, mascarpone, 1 tablespoon of the cream, and half the powdered sugar until smooth. Place the bread on a work surface. Spread the peanut butter mixture onto each slice of bread. Evenly divide the blueberries among 2 slices, then cover with the remaining 2 slices (pressing gently so the peanut butter coats both sides of the blueberries). In a shallow baking dish, whisk together the egg, remaining cream, and a pinch of salt. Working in batches if necessary, carefully add each sandwich and let soak 4 to 5 minutes per side.

2 Make the French toast

In a large pan (nonstick, if you have one), heat half the butter on medium-high until hot. Add the soaked sandwiches to the pan. Cook 3 to 4 minutes, or until golden brown. Add the remaining butter, then flip the sandwiches. Cook 3 to 4 minutes, or until golden brown and cooked through. Transfer to a plate.

3 Finish & serve your dish

Meanwhile, in a bowl, combine the maple syrup and blueberry spread. Serve the French toast topped with the almonds and as much of the remaining powdered sugar as you’d like. Drizzle with the maple-blueberry spread. Enjoy!