Just imagine the first bite of a piece of french toast hot off the griddle – the crispy, chewy texture of the bread complemented by some sweet maple syrup and powdered sugar. Now, imagine the (pleasant) slap in the face when you discover creamy and crunchy peanut butter along with warm, cooked bananas stuffed inside this succulent creation. To finish, a slight tang from the rum-laced batter to round out the taste. Once you’ve had the pleasure of peanut butter stuffed french toast, you won’t be making regular french toast ever again.


4 slices wheat bread
1 ripe banana
3 Tbsp creamy peanut butter
3 Tbsp crunchy peanut butter
3 eggs
1/4 cup milk
2 tsp vanilla
2 tsp dark rum (optional)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp butter
Maple Syrup


1. In a small shallow bowl, use a whisk to whip the eggs, milk, vanilla, rum, cinnamon and nutmeg.

2. Spread a thin layer of creamy peanut butter on 2 slices. Spread a thin layer of crunchy peanut butter on the other two slices. Slice the banana into 1/4″ thick slices and place on top of the creamy peanut butter slices. Drizzle a small amount of maple syrup on the crunchy peanut butter slices. Assemble the two sandwiches by putting together a crunchy and creamy peanut butter slice.

3. Heat skillet to medium heat. Spray with cooking spray or coat with 1/2 tsp butter. Dip 1 sandwich at a time into batter, soaking the sandwich thoroughly, and then place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with maple syrup or powdered sugar.

Filed in Breakfast, Peanut Butter, Vegetarian

37 Responses / Leave a comment »

  1. Tim says:

    YES! That looks unbelieveable. Patent this before Serious Eats gets to it.

  2. Maria says:

    I made a brie stuffed French toast, I can’t wait to try this one next! Mmmm!

  3. julia says:

    Yep, this for for sure a winner!And maybe a peanut butter maple syrup…just because I can.

    • Nick says:

      And by that you mean mixing the two together? I suppose they have maple peanut butter…why not peanut butter maple syrup? Just change the ratios!

  4. Nora says:

    Hi Nick! I haven’t post in a while but I love love love your blog! and OH MY that looks Heavenly!!!!

  5. Heather I. says:

    Wow, two of my favorite foods together as one! I like the idea of using both creamy and crunchy pb. Some chocolate chips in the middle would be quite decadent!

    • Nick says:

      Excellent idea. Noted for next time! Yes the creamy / crunchy combo is great, especially when you use two different types or brands – like a standard creamy (Skippy-esque) paired with a natural crunchy – superb flavor combinations!

  6. Hannah says:

    Oh dear heavens, I think I just swooned. This looks so gloriously gooey and warm and sweet and heavenly… thank you!

  7. Lauren says:

    Your description of this fantastic creation – along with the photo – has left my mouth watering!

  8. mom says:

    I can’t wait until Mother’s Day!!! Brunch with the Peanut Butter Boy. Heaven.

  9. giz says:

    Be still my heart – this is on my I love this combination list – add a little maple syrup and can you spell nirvana?

  10. Joanne says:

    That is a fantastic french toast recipe. It just might convert my hubby from waffles to French toast. Too good!

  11. nancy says:

    I had this for breakfast last Sunday at a place called the Broken Yolk in Milwaukee, WI it was just too darn good for words! Your recipe means I will make it at home this weekend. YUM!!

    • Nick says:

      You’ll have to tell me how it compares!

      • nancy says:

        I sliced the bananas in half and then lengthwise but other than that this is the best combo! Warm peanut butter and the rest just add up to a delish breakfast, lunch and or dinner!

        • Nick says:

          I’m glad you liked it! I made it for Mother’s Day brunch this past Sunday by doing a casserole style version that may have come out even better, everyone loved it!

          • Frenchiebean says:

            Please post your casserole style version! I usually defer to allrecipes baked french toast recipe, but use Trader Joe’s cinnamon roll swirl bread and only eggs, milk, cream and vanilla. Would the liquid proportions be the same when adding heavenly PB to the mix?
            Also, off topic, would be interested to know your thoughts on TJ’s cookie butter (think peanut butter, sub cookies for peanuts).

            • Nick says:

              Darn, you’re right, I still need to! I’ve been slacking on that mostly because I never got a photo of it, it was gone too quickly, and I haven’t made it since!

              I kinda made it up at the time as I recall, but it was basically a matter of making 6 peanut butter and banana sandwiches (like above), dipping in batter, placing in a casserole dish, then pouring the remaining batter on top of the whole thing. I doubled the batter recipe for sure, but don’t think I bothered with the powdered milk. Adding PB to the recipe doesn’t change anything unless you’re suggesting to add peanut butter to the batter?

              Cookie butter? You’re saying to take TJs pre-made cookies and puree them into a paste?

  12. Alex says:

    Rule #1: Always, always(1) but PB on your breakfast carbs. Pancakes, waffles, FRENCH TOAST. Not only does PB make people happier but scientifically speaking, it’ll lead to longer slower digestion and therefore you won’t get that sugar crash from the bready stuff you love.
    Thanks for posting this recipe PB BOY! You’re making the world a better place!

    • Nick says:

      Haha, this shouldn’t be “Rule #1” but simply “Rule” – there are no other rules! Peanut butter will save the world one day and thanks for the praise Alex!

      • Alex says:

        I agree. “RULE!” BTW I”m on my way Trader Joe’s to pick up some crunchy PB, salted, made from unblanched peanuts. I’ll be sure to get you jar, but I’ll prolly eat it on my bagel before I get it in the mail!

        • Nick says:

          Good stuff! I understand, same thing would happen to me if I tried to ship peanut butter, somehow it just seems more precious than the $1.79 it costs….

  13. abbeygirl says:

    I was getting my peanut butter and (brown sugar/cinnamon Ritz) crackers on, and it occurred to me to ask Google “what are the brown specks in peanut butter?” Then I found your site, and I’ve been stuck here for at least half an hour. I can’t wait to make some of this stuff. :)

    • Nick says:

      Thanks for the comments! Always good to find more peanut butter lovers! To answer your question, the brown specs are likely remnants of the peanut skin that didn’t fully come off. And that snack of yours sounds delicious =).

  14. Yep, the only way to improve French toast is to add peanut butter.

  15. u8mypinkcookies says:

    we loooove making this at home.

    but even a simple peanut butter on toasted wheat bread satisfies my cravings already. I’m such a peanut butter addict!

    • Nick says:

      Agreed. In fact, I just came from the diner that I frequent, and they never have peanut butter for the toast (but to be fair, I have yet to find a diner with peanut butter). So I bring along a little 2oz plastic jar of peanut butter to spread on my wheat toast, it’s wonderful!

    • Nick says:

      And it’s always great to find new addicts!

  16. Joan says:

    I am looking for a 30 year old syrup recipe for the topping to peanut butter french toast. Ingred: sugar , white Karo,water, cinn.and evap milk.
    Don’t know amounts,but it is delicious.
    Anyone know?

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