Go Back
Vegan Easy Peanut Butter & Jelly French Toast

Vegan Easy Peanut Butter & Jelly French Toast

I make this when I want comfort food that also feels like a little celebration. It’s quick, crowd-pleasing, and perfect for when you want something a bit special without the fuss. Ready?
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 slices sturdy bread day-old brioche-style vegan bread, challah-style vegan loaf, or thick sandwich bread
  • 1 cup unsweetened plant milk soy or oat work best for creaminess
  • 1/2 cup chickpea flour or 1/3 cup aquafaba if you prefer
  • 2 tbsp maple syrup or agave
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon optional, but lovely
  • Pinch of salt
  • 6 –9 tbsp peanut butter about 1–1.5 tbsp per sandwich half
  • 6 –9 tbsp jam or jelly your favorite flavor — grape, strawberry, raspberry
  • 2 –3 tbsp neutral oil or vegan butter for frying
  • Optional toppings: powdered sugar sliced bananas, fresh berries, extra jam, maple syrup
  • Bold tip: Pick bread with some structure so it holds up to soaking. Too-sprongy bread will fall apart.

Equipment

  • Large shallow bowl for the batter
  • Nonstick skillet or cast-iron pan (10–12 inch)
  • Spatula (wide and sturdy)
  • Whisk or fork
  • Measuring cups & spoons
  • Cooling rack or plate for finished sandwiches
  • You don’t need fancy gear. Use what you have. An immersion blender? Not necessary here — the whisk does the job

Method
 

  1. Make the vegan custard
  2. In a large shallow bowl, whisk together 1 cup plant milk, 1/2 cup chickpea flour, 2 tbsp maple syrup, 1 tsp vanilla, 1/2 tsp cinnamon, and a pinch of salt. Whisk until smooth and slightly thickened. The chickpea flour gives a nice eggy texture and browning.
  3. Build the sandwiches
  4. Spread about 1–1.5 tbsp peanut butter on one slice, and 1 tbsp jam on the other. Press together to make 6 sandwiches. Cut the crusts if you like a cleaner look (I do this when I want them to feel fancy).
  5. Soak the sandwiches
  6. Heat your skillet over medium heat and add 1 tbsp oil to coat. Dip each sandwich into the custard for 5–10 seconds per side, letting it soak but not collapse. Place the soaked sandwich on a plate while you cook the first batch. (Pro tip: hold the sandwich by the corner while dipping so it doesn’t fall apart.)
  7. Cook until golden
  8. Fry each sandwich in the skillet 3–4 minutes per side, pressing slightly with a spatula until both sides turn deep golden brown and slightly crisp. Add more oil as needed between batches. Remove and rest on a cooling rack (this keeps the bottoms crisp).
  9. Serve warm
  10. Dust with powdered sugar, add sliced bananas or berries, and drizzle maple syrup if you want. Slice each sandwich in half and serve hot.
  11. Timing check: Two or three sandwiches cook at a time depending on pan size. Total cook time ~8 minutes active. Quick and very satisfying.

Notes

Calorie & nutrition note (estimate)

I ran the math so you don’t have to guess. Using 12 slices of bread (100 kcal each), ~1.5 tbsp peanut butter per sandwich, 1 tbsp jam, chickpea flour custard, and a little oil for frying, this batch totals roughly ~2,875 kcal, which equals ~480 kcal per sandwich (approximate). Your exact count will vary with bread type, PB amount, and oil absorbed.
Bold summary: ~480 kcal per sandwich — hearty, indulgent, and perfect for weekend brunch or a big breakfast.

common issues & fixes

  • Sandwich soaks through: Use sturdier bread, and don’t soak more than 10 seconds per side.
  • Not browning well: Increase pan heat slightly and add a touch more oil. A cast iron pan helps.
  • Fell apart while dipping: Press sandwich slightly before dipping and hold corners while briefly submerging.
  • Flavor bland: Add a pinch more salt to the custard or a dash more vanilla. Salt amplifies sweetness.