Peanut Butter and Jelly French Toast Pockets

Name: Peanut Butter and Jelly French Toast Pockets
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 slices white bread; 1/2 cup peanut butter; 4 tbsp raspberry jelly; 1/2 cup heavy whipping cream; 1/2 cup milk; 2 large eggs; 1 tsp ground cinnamon; 1/4 tsp nutmeg, freshly grated; 1 tbsp granulated sugar; 1 pinch salt; 1 tsp vanilla extract; 2 tbsp butter; powdered sugar, for dusting; maple syrup, for drizzling

Peanut butter and jelly French toast pockets are sealed bread pockets filled with peanut butter and raspberry jelly, dipped in spiced custard, and pan-fried until crispy and golden. They transform a childhood classic into an indulgent breakfast treat.

🌍American 🏷️French toast 🏷️Peanut butter and jelly 🏷️Breakfast 🏷️Brunch Comfort food

🏷️

🏷️Kid-friendly

-0:00

thatdudecancookonTikTok

Total

15 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

8 slices white bread
1/2 cup peanut butter
4 tbsp raspberry jelly
1/2 cup heavy whipping cream
1/2 cup milk
2 large eggs
1 tsp ground cinnamon
1/4 tsp nutmeg, freshly grated
1 tbsp granulated sugar
1 pinch salt
1 tsp vanilla extract
2 tbsp butter
powdered sugar, for dustingoptional
maple syrup, for drizzlingoptional

14 Ingredients

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Instructions

1
Using a round cookie or biscuit cutter, punch out circles from each slice of white bread. You should have 16 circles.
2
Spread peanut butter evenly on all 16 bread circles.
3
Place a spoonful of jelly in the center of 8 of the peanut butter-covered circles.
4
Top with the remaining 8 circles (peanut butter side down) and firmly pinch the edges to seal each pocket completely.
5
In a shallow dish, combine the heavy cream, milk, eggs, ground cinnamon, freshly grated nutmeg, granulated sugar, salt, and vanilla extract.
6
Whisk the mixture until it forms a smooth custard batter.
7
Dip each peanut butter and jelly pocket into the batter, allowing it to soak for a few seconds on each side.
8
Melt butter in a non-stick skillet over medium heat.
9
Carefully place the soaked pockets in the hot skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
10
Remove the French toast pockets from the pan and arrange them on a plate.
11
Garnish with a dusting of powdered sugar and a drizzle of maple syrup before serving.

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Tips & Notes

Pro tips

Press the bread edges together firmly after filling to prevent jelly leakage during cooking.
Let the custard-soaked bread rest for 10-15 seconds before placing on the pan to avoid excess dripping and ensure even coating.
Cook over medium heat, not high—this allows the bread to brown evenly while the interior heats through without burning the exterior.
The cinnamon and nutmeg in the custard are essential; they complement the peanut butter and jelly flavors and shouldn't be skipped.

Substitutions

Raspberry jelly → strawberry or grape jelly (same quantity, flavor profile shifts slightly)
Heavy whipping cream → half-and-half (custard will be slightly thinner but acceptable)
White bread → brioche or challah (richer texture, may brown faster—reduce heat slightly)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 300°F oven for 5-7 minutes to restore crispness.

Common Questions

How do you seal the French toast pockets?

Press the bread edges firmly together after filling, then dip the entire sandwich in the custard mixture. The moisture helps seal the edges during pan-frying.

Can you make these ahead of time?

Assemble and fill the pockets up to 4 hours ahead, cover, and refrigerate. Cook them fresh on the griddle just before serving for best texture.

What's the best way to tell when they're done?

Cook until the exterior is golden brown on both sides, about 3-4 minutes per side. The bread should be crispy outside while the filling stays warm inside.