This Healthy Stuffed French Toast With PB & J is a quick and easy breakfast spin on a classic. It’s great for kids and adults!
I am pretty sure my husband would be happy eating Cheerios for every single breakfast for all the mornings that he has left on planet Earth (which I am hoping is still a lot). I, on the other hand, like to mix it up, as you can probably tell by this website’s robust breakfast section.
Aside from Mr. FFF’s obsession with Cheerios (and most cereals), he really likes healthy French toast. I quite enjoy it too, but I do lean toward the pancake side of life. However, we both agree that PB & J is good no matter if it’s on a pancake, French toast, in between bread, or on crackers—you get the point.
This stuffed French toast dish is so ridiculously easy that it’s on regular rotation in our kitchen. The recipe calls for PB2, a powdered peanut butter. It’s basically peanut butter that has been defatted and turned into a powder. I will tell you it is definitely not as good and creamy as true peanut butter, but it makes an awesome substitute when you have a mega craving. Read: every day of my life. It’s super easy to find online, and I also found some at Walmart the other day! I mix it into a lot of things: oatmeal, Greek yogurt, cottage cheese, and squash. Yes, I know it sounds weird to pair it with squash, but it’s so great. PB2 comes together with sweet but sugar-free strawberry jam, good-for-you whole-wheat bread (the brand I choose is only 45 calories), and nutty almond milk for a breakfast you won’t soon forget.
Is This Stuffed French Toast With PB & J Healthy?
Yes. I made sure to keep each ingredient as healthy as possible, including low-calorie whole-wheat bread, PB2, sugar-free jam, stevia, egg whites instead of whole eggs, and unsweetened vanilla almond milk. There’s also a considerable amount of protein from the egg whites and PB2 to keep you feeling full till lunch! If you’re gluten-free and you want to try this recipe with your favorite gluten-free bread, I’m eager to hear how it goes!
Can I Use A Different Bread?
Yes! I love Sara Lee Delightful Whole-Wheat Bread because it keeps the calorie count of this dish low. But you can use any soft bread. Popular choices include white bread, sourdough, brioche, and challah. Brioche and challah are made with more eggs than most kinds of bread, so they have a rich, sweet taste. Bear in mind that this will add more calories, fat, and sugar to the dish. Also, I don’t know who needs to hear this, but whole-wheat challah exists, so you can have that yummy eggy taste while still getting your nutrients and fiber in.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for 4 days and in the freezer for 3 months.
Serving Suggestions
For a robust breakfast, pair this French toast with some eggs (like Starbucks Egg Bites or simple hard-boiled eggs) and some Air-Fryer Breakfast Potatoes. Or maybe you’re in the mood for some Easy Low-Carb Keto Breakfast Casserole With Sausage. To help you wake up, wash it all down with a Homemade Caramel-Vanilla Iced Coffee.
Recipe
Ingredients
For the French toast:
- 1 cup liquid egg whites (or 8 egg whites)
- 1/2 cup unsweetened vanilla almond milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Stevia or other no-calorie sweetener to taste
- pinch salt
- 4 pieces Sara Lee Delightful Whole Wheat Bread or your favorite
For the filling:
- 1/4 cup PB2 or any powdered peanut butter or peanut flour
- Stevia or other no calorie sweetener to taste
- 2 tablespoons unsweetened vanilla almond milk
- 2 tablespoons sugar-free strawberry jam
Instructions
- In a large flat baking dish, stir together the liquid egg whites, vanilla almond milk, vanilla extract, cinnamon, stevia, and salt.
- Soak the bread until it absorbs the egg white mixture, about 10-15 minutes per side.
- Spray a large pan or griddle with cooking spray and heat on medium.
- Cook the French toast until lightly golden, about 3-4 minutes per side. Remove to a plate.
- While the French toast cooks, combine the PB2, stevia, and almond milk in a bowl until smooth.
- Spread the PB2 mixture on top of one of the slices of bread, followed by 1 tablespoon of jam and another slice of bread. Repeat with the remaining slices.
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