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!
For the Stuffed French Toast:
- 1 loaf whole wheat bread (or your favorite kind of bread!)
- Peanut butter
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
- 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!
- 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