PB&J Stuffed French Toast with Blueberries
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

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
PB&J Stuffed French Toast with Blueberries
Title
  • 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
Prepare & soak the sandwiches
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.

Make the French toast
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.

Finish & serve your dish
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!

Tips from Home Chefs

Prepare & soak the sandwiches
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.

Make the French toast
Finish & serve your dish
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!

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