This recipe comes courtesy of my friend Missy’s dad – and it’s become something I make on lazy weekend mornings – and it’s always a hit. The combination of peanut butter and cream cheese stuffed inside of bread – um, hello, delicious. And not overly sweet. The cream cheese kind of cuts the sweetness and blends deliciously with the maple syrup. Which, brings me to another point. It was specified in the recipe given to me by Missy’s dad to only use Log Cabin – and so I do. And you should too.
Here’s what you’ll need: bread, peanut butter, cream cheese, eggs, milk (I only had almond milk which works fine), maple syrup, and butter.
And here’s what you’ll need to do: spread 1 tablespoon of peanut butter onto 1 side of the bread, then spread 1 tablespoon cream cheese onto another slice of bread. Sandwich the two together – and repeat for as many pieces of french toast you want to make. I made two per person – which was too much. Just FYI.
After you make the sandwiches make the french toast liquid:in a large, shallow bowl mix three eggs, 1/2 cup milk, 1 tablespoon maple syrup, and 1 t. salt. Mix until combined. Then one by one drop the sandwiches into the liquid and allow to sit for 20 seconds, flip and sit for 20 seconds – then remove. Repeat for the rest of the sandwiches.
Note: if making more than 4 french toast sandwiches you’ll need to double the liquid recipe. This makes just enough for 4.
In a large pan, melt 1 tablespoon of butter over medium-low heat. Once that is melted add in the sandwiches – making sure not to overcrowd the pan. I had to cook mine in 2 batches.
Make sure to cook the french toast over medium/low heat. If you cook them too quickly the inside of the bread will be soggy and uncooked. Low and slow is the way to go. 
Flip once each side is browned and delicious looking – and they’re ready to go! Serve with Log Cabin maple syrup or sprinkle over powdered sugar and enjoy!
You have to try these…let me know what you think!
Peanut Butter and Cream Cheese Stuffed French Toast
Serves 2-4
Ingredients:
8 slices of bread
4 T. peanut butter
4 T. cream cheese
2 T. butter
1 T. maple syrup (plus more for serving)
1. t. salt
3 eggs
1/2 c. milk
Directions:
- Spread 1 tablespoon of peanut butter onto 1 side of the bread, then spread 1 tablespoon cream cheese onto another slice of bread. Sandwich the two together – and repeat for as many pieces of french toast you want to make.
- In a large, shallow bowl mix three eggs, 1/2 cup milk, 1 tablespoon maple syrup, and 1 t. salt. Mix until combined. Then one by one drop the sandwiches into the liquid and allow to sit for 20 seconds, flip and sit for 20 seconds – then remove. Repeat for the rest of the sandwiches.
- In a large pan, melt 1 tablespoon of butter over medium-low heat. Once that is melted add in the sandwiches – making sure not to overcrowd the pan. I had to cook mine in 2 batches.
- Make sure to cook the french toast over medium/low heat. If you cook them too quickly the inside of the bread will be soggy and uncooked. Low and slow is the way to go.
- Flip once each side is browned and delicious looking – and they’re ready to go! Serve with Log Cabin maple syrup or sprinkle over powdered sugar and enjoy!
