• 18 Ratings

The peanut butter and jelly filling, plus a marshmallow-inspired topping, make this vegan French toast recipe taste like childhood!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Using a serrated paring knife, cut a pocket into one side of each of the bread slices. Spread 1 tablespoon peanut butter and 1 teaspoon jam into pocket of each bread slice.

  • Drain the beans, reserving liquid. (Cover and chill beans up to 3 days for another use.) In a shallow dish whisk 1/3 cup of the liquid until foamy. Whisk in the next four ingredients (through nutmeg). Dip each bread slice into milk mixture for 5 seconds per side.

  • Heat oil on a nonstick griddle or in a 12-inch skillet over medium heat. Place bread on griddle or in skillet and cook 3 to 4 minutes each side, turning once browned.

  • Top with Aquafaba Cream, if desired, and sliced strawberries.

Aquafaba Cream:

In a medium bowl beat 1/4 cup drained liquid from beans, 1/2 tsp vanilla and 2 teaspoons maple syrup with an electric mixer on medium to high speed until foamy. Gradually add 2 tablespoons granulated sugar, beating on high speed until soft peaks form (about 6 minutes total.) Beat in 2 tablespoons powdered sugar on low speed. Makes about 2 cups.

Nutrition Facts

259 calories; 12 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 317 mg sodium. 101 mg potassium; 29 g carbohydrates; 3 g fiber; 6 g sugar; 8 g protein; 0 g trans fatty acid; 46 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 79 mcg folate; 0 mcg vitamin b12; 62 mg calcium; 2 mg iron;


18 Ratings
  • 5 star values: 11
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 3