Almond-Butter-and-Jelly French Toast

This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it's made with almond butter.

  • Total Time:
  • Servings: 4
KEY: Fast, Vegetarian, Breakfast, Brunch

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  • 3 cups frozen mixed berries
  • 1/4 cup sugar
  • 3 large eggs
  • 1 1/2 cups milk
  • 8 slices of good-quality white bread
  • 1/2 cup salted almond butter
  • 1/4 cup roasted, salted, chopped almonds, plus more for garnish
  • 1/4 cup seedless raspberry preserves
  • 2 tablespoons unsalted butter

How to make this recipe

  1. In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 minutes.
  2. Meanwhile, in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter. Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches.
  3. Heat a large griddle and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned, about 3 minutes. Add the remaining butter, flip the sandwiches and cook until golden, about 3 minutes longer. Transfer the French toast to plates and spoon the mixed-berry sauce on top. Garnish with chopped almonds and serve right away.

Make Ahead

The mixed-berry sauce can be refrigerated for up to 1 week.

Contributed By Photo © Johnny Miller Published January 2013

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473971 recipes/almond-butter-and-jelly-french-toast 2013-12-06 Grace Parisi 4|fast|vegetarian|breakfast|brunch january-2013 recipes,almond-butter-and-jelly-french-toast 473971