Hands-on Time
15 Mins
Total Time
15 Mins
Serves 4 (serving size: 1 sandwich)

What kid (or grown-up, for that matter) wouldn't love this ooey-gooey sandwich? Serve the souped-up peanut butter and jelly sandwiches with fresh fruit.

How to Make It

Step 1

Combine first 5 ingredients in a medium shallow dish, stirring well with a whisk. Place bread slices on a flat surface. Spread 2 tablespoons preserves over each of 4 bread slices, and spread 1 1/2 tablespoons peanut butter over each of the remaining 4 bread slices. Assemble sandwiches. Carefully dip 2 sandwiches in milk mixture, turning to coat.

Step 2

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Place coated sandwiches in pan; cook 2 minutes on each side or until toasted. Remove sandwiches from pan. Repeat procedure with remaining oil, 2 sandwiches, and milk mixture. Sprinkle powdered sugar evenly over sandwiches; cut each sandwich in half diagonally.

Ratings & Reviews

This is an amazingly fun "treat" food!

May 09, 2016
My family, all of us...LOVE pb&j, and we love french toast, so we're just amazed that we haven't thought of this on our own. My daughter (15) loves this, as do I. Thanks for a fun recipe that works for breakfast, lunch, after school snack, or any time :) 

S. York Review

October 22, 2015
We loved it! I was a little hesitate at first because some of the reviews said that their bread was soggy! So instead of dipping the bread in the milk mixture, I used a spoon to spread the milk mixture on my bread! My husband and kids loved it and we will most certainly make this again.

l8ybug's Review

April 18, 2013
DEVOURED by 10 year old boys! I used a thick all-natural, fresh ground PB which might help the soggy problem tzevaf reported. That and not over-soaking it in the egg bath. I served it with real maple syrup and it was a huge hit. This is a definite keeper for all future sleepovers!

tzevaf's Review

October 21, 2012
I made this for Sunday breakfast and it was a huge disappointment. The sandwich was too thick for the custard to cook through, so the inside was soggy. It also made the PB & J mushy and the bread kept slipping off each other. I agree with jswillen that the combo was not appealing. My husband took out the innards and just ate the soggy bread. I could only eat half of mine.

mnc3504's Review

September 27, 2012
Loved it!!!!!!!!!!! I did add cinnamon and sugar recommended by BTaylor99. It was so good!!! My husband loved it. Will make again.

Skibunny's Review

September 02, 2012

MBranstetter's Review

May 10, 2012
Served this to my family (ages 5 and up) for dinner one night. Everyone loved it and is asking for it again. It was a nice easy weeknight meal and delicious.

jswillen's Review

March 09, 2012
This was a disappointment. I love both French toast and PB&J, but the combination was not appealing. I thought my kids might like it, but neither ate more than two bites.

nicccolettte's Review

October 30, 2011
Just made them for breakfast and they were very good. They are fast and easy to make. Used olive oil instead of canola and rasberry preserves instead of strawberry. Will definitely make again!

BTaylor99's Review

September 15, 2011
Tried this recipe this morning on my son who stayed home from school due to a bad head cold. I used whole wheat bread, all natural grape jelly/preserves & pure vanilla extract, skipped the salt, olive oil instead of canola, and I sprinkled cinnnamon and sugar on the bread after placing it in the skillet. It was GREAT! We loved it!! It was the perfect balance of crispiness on the outside from the cinnamon sugar, and gooey in the middle! I will definitely be keeping this recipe as one of our family favorites! Thinking of making it a Thanksgiving breakfast tradition!!!