Peanut Butter & Jelly Stuffed French Toast Waffles

Is it a waffle or French toast? Breakfast or sandwich? Either way, these peanut butter and jelly stuffed French toast waffles are a must.

Peanut Butter & Jelly Stuffed French Toast Waffles 1

Everybody loves breakfast for dinner, but what about breakfast all day long!? Today a group of bloggers are sharing a variety of waffles to cover you from sunrise to sunset, thanks to our hostess Kim (Feed Me, Seymour). So be sure to check out every one else’s recipes and have a napkin handy, you might need to wipe your face clean of drool after all of this is said and done.

Waffle Week 2015




Dessert Dish-affles

My recipe for waffle week spawned from my French toast waffles that I posted awhile back. They turned out so well the first time that I decided to try stuffing them this time around. Essentially I made peanut butter and jelly sandwiches, dipped them in an egg-milk mixture, and then pressed them in a waffle iron. Once cooked they might not look like much but I doubt you will need more than one to feel satisfied. Only one question remains: are you going to eat these for breakfast or lunch?

Peanut Butter & Jelly Stuffed French Toast Waffles 3

One year ago: Open-Faced Ricotta, Arugula, and Egg Sandwiches

Three years ago: Rosemary Brie Chicken Burgers


Serves 4


8 slices of bread

1/2 cup creamy peanut butter

1/4 cup jelly or jam of choice (I used homemade raspberry jam)

1 cup milk, room temperature

2 eggs, room temperature

1 Tbsp granulated sugar

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch salt


  1. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Spread 1 tablespoon of jelly on top of the peanut butter on only 4 slices of bread, leaving about a 1/2-inch border. Sandwich the jelly slices together with the peanut butter slices to form 4 peanut butter and jelly sandwiches, pressing the edges slightly to seal.
  2. In a medium bowl, whisk together the milk, eggs, sugar, butter, vanilla, cinnamon, and salt. Place sandwiches in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
  3. Preheat waffle iron and then coat with cooking spray.
  4. Place 2 sandwiches on hot waffle iron (or as many as will fit). Cook 3 to 5 minutes or until golden brown. Repeat the procedure with the remaining sandwiches.
  5. Serve immediately with syrup, more jelly/jam, fruit, and powdered sugar if desired.

Source: Adapted from my French Toast Waffles.

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