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Peanut butter stuffed French toast with strawberries

Last night I watched this video on the Martha Stewart channel and I honestly tossed and turned all night thinking about it! I know, I’m so weird… Anyway this morning I made it. I didn’t read a recipe or watch the video again as it’s pretty simple. When my son, Arthur, heard from my husband the news of what I was making, he came up to me and hugged me. I think it made him love me a bit more!

My daughter, being the savoury type that she is, kicked off and asked for porridge, which is what we normally have on a school day. She loves the stuff. Beatrix takes after her Dad in her tastes… But me and Artie both love a sweet breakfast and wolfed it down. He ate most of the strawberries – as you can see in this shot there weren’t many left for me!

This would be lovely with chocolate spread instead of peanut butter. Or why not add thinly sliced bananas on each slice, on top of the peanut butter for extra nutrition? Obviously, it being fried, and having some sugar in, it isn’t meant to be an everyday breakfast, but it’s lovely as a treat…

Serves: 4 
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

8 slices of bread, white or brown
4 eggs
Splash (few tablespoons) of milk
1 teaspoon of sugar
1 teaspoon of vanilla extract (optional)
About half a jar of peanut butter (I prefer smooth in this)
Large knob (about a tablespoon) of butter
A punnet of strawberries
1 tablespoon of sugar

To serve: 
Icing sugar, sifted on top


  1. Hull and halve your strawberries. Sprinkle sugar on and stir. Set aside to macerate (this will sweeten and soften the strawberries and also create a little juice). 
  2. Spread peanut butter right up the edges on one side of each piece, as if you were making peanut butter sandwiches. Sandwich 2 pieces together, 4 times. 
  3. In a lasagne dish or something with a large surface area, crack in your eggs, mix in some sugar, and vanilla extract, along with a splash of milk. Whisk and add your peanut butter sandwiches. Poke them with a fork here and there, and turn them over a couple of times to let the eggy mixture soak through. 
  4. Heat a large knob of butter in a pan over a medium high heat. Fry the sandwiches in the pan, about 5 minutes each side. Press them down with a fish slice to get them really crispy. 
  5. When done, cut into 4 triangles per sandwich and serve with strawberries. Top with icing sugar.
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