Peanut Butter Stuffed French Toast
1 cup whole milk
1/4 cup all-purpose flour
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 tbsp. sugar
12 thick slices of bread (such as Texas toast)
12 tbsp. Swiss natural peanut butter
maple syrup (optional)
powdered sugar (optional)
Heat a griddle or frying pan over medium heat.
Whisk flour and milk together in a medium bowl until smooth.
Whisk in eggs, vanilla, cinnamon, nutmeg and salt.
Pour into a shallow pan or bowl that is wide enough for your bread.
Lightly oil or butter the hot griddle.
Dip bread slices in egg mixture letting sit for 15-30 seconds until mixture is absorbed.
Carefully transfer to griddle, letting excess egg mixture drip off.
Cook bread on each side until golden brown.
Spread a tablespoon of peanut butter on each slice of bread.
Serve as single slices or as a sandwich.
Drizzle with maple syrup and dust with powdered sugar if desired.