bread is stuffed with peanut butter and cinnamon, covered in a vanilla cinnamon french toast coating and baked to perfection for an easy make-ahead breakfast you can eat all week long!

Okay so don’t let the long title of this dish fool you – it actually comes together pretty quickly and once it’s done – you can eat it all week long!

Owen is obsessed with the peanut butter cinnamon combo (as you might remember me mentioning in last week’s peanut butter banana cinnamon raisin oats post!). So in an effort to mix things up while also keeping some familiarity in mealtime for him, I decided to make a baked french toast combining these flavors that we can then eat and enjoy all week long!

If you’ve followed along with me for any amount of time, you know I’m all about the heat & eat breakfast dishes. They honestly make busy mornings SO much easier in our household. Rather than having to decide on what to make, make the dish and eat it, all I need to do is heat it up and eat!

And let me tell you – stuffed french toast on a weekday morning feels SO special. It’s totally worth the prep time over the weekend (which honestly, consists mostly of it just baking in the oven!).

You can serve it up with yogurt, top it with your favorite fruit to pair with peanut butter and cinnamon (we love apples and bananas) and give it a little drizzle of maple syrup for a dish that I promise you the whole family will love.

And don’t feel like you need to save it only for breakfast! It makes a great breakfast for dinner option as well (which let me tell you – if you have toddlers in the house – is a HUGE hit!).

peanut butter cinnamon stuffed french toast bake

Author: Cait
Prep Time: 60 minutes
Cook Time: 45-55 minutes
Total Time: 1 hour 55 minutes
Yield: 6 servings 1x
Category: breakfast

Description

bread is stuffed with peanut butter and cinnamon, covered in a vanilla cinnamon french toast coating and baked to perfection for an easy make-ahead breakfast you can eat all week long!

Scale

Ingredients

For the Stuffed French Toast:

1 loaf whole wheat bread (or your favorite kind of bread!)
Peanut butter
Cinnamon

For the Batter:

6 large eggs
2 cups milk (any kind!)
1 1/2 tablespoons vanilla extract
2 tablespoons granulated sugar
1–2 teaspoons ground cinnamon
Optional for serving: fresh fruit, maple syrup and greek or skyr yogurt

Instructions

Grease a 9×13 inch baking dish with cooking spray and set aside.
Taking two slices of bread at a time, slather with peanut butter and a dash of cinnamon, then sandwich together. Repeat until you’ve used the whole loaf of bread.
Slice the peanut butter cinnamon sandwiches into 2″ cubes, then layer into the prepared baking pan (some overlap is perfectly fine).
Combine eggs, yogurt, vanilla, sugar and cinnamon, whisking well to combine.
Pour egg mixture over the bread cubes and toss gently to ensure they’re fully coated.
Cover and refrigerate for at least 1 hour or overnight.
A few minutes before you’re ready to bake, preheat oven to 350 degrees F.
Bake for 45-55 minutes or until bread is golden brown on top and french toast bake is set.
Serve with fresh fruit, yogurt and/or maple syrup!

Notes

If you want to make a small batch of just a few pieces, you can simply make the number of sandwiches you’d like, then follow these instructions to make on the stovetop as opposed to a whole bake.

Keywords: french toast, breakfast, whole grain, kid-friendly

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