Delicious brioche french toast stuffed with peanut butter and strawberry jam, in bite size pieces! Plus an amazing balsamic dip to really take this awesome breakfast to the next level! It’s an easy, yet impressive breakfast or brunch that everybody will love!
Who doesn’t love French Toast? It’s such a simple, yet delicious breakfast food – and so versatile too, if you can dream it up you can make it into french toast! I have no idea why it’s called French, because it isn’t – but who cares? As long as I get to enjoy some, I don’t mind what you call it! French toast is a staple brunch food too, which is my favourite meal ever – it’s basically breakfast but it’s acceptable to drink during it, that’s my kind of breakfast! Brunch hasn’t really taken off here in the UK in the same way it has in the US, but it’s my mission to make it as common and loved here – and I’m starting with these PB & J Stuffed French Toast Bites – because who wouldn’t love a brunch where these are served?
These are seriously so good! Peanut Butter & Jam (jelly) is a classic, American combo for a reason – they compliment each other beautifully. And since french toast is an American brunch classic, why not pair it with another well loved American classic? The brioche is the perfect bread for it too – soft and delicious, it soaks up all that egg custard to give you the ultimate french toast taste!
And that dip, oh you NEED to make the dip! They’re delicious by themselves, but the balsamic dip takes it to a whole new mind blowing level! It’s sweet and tangy, and gives the french toast bites an extra boost of flavour – the balsamic flavour is especially good if you use strawberry jam like I did! It’s a really simple dip to make, I used The Flavor Bender’s Balsamic Syrup recipe, which is easy to make and absolutely amazing – then all I did was combine that with some double cream! Which makes for a thick and incredible dipping sauce for your french toast bites!
This is a really simple recipe to make. I made the brioche myself, adapting this Paul Hollywood recipe, which was really yummy but you can totally use your favourite recipe or storebought. Because you’re soaking this is an egg custard and brioche is already very soft, it’s good if the bread is a little bit stale – it’s not absolutely necessary though so don’t worry if your bread is fresh and you don’t want to wait, you’ll just soak it in the egg custard for a little less time – just in and out and you’re good! Basically all you have to do for this recipe is make some peanut butter and jelly sandwiches, cut them into 1 inch squares, dip them in your egg mixture and fry them! Mix up your dip and you’re done! Deliciousness in minutes!!
For this recipe you will need one batch of Balsamic Syrup by The Flavor Bender
- 2 eggs
- 60ml milk (any type)
- 1 tsp vanilla extract
- 2 tbsp sugar
- 1/2 tsp salt
- 4 slices of day old brioche
- Approx 5 tbsp strawberry jam
- Approx 5 tbsp peanut butter
- 1 tbsp vegetable oil
- 2 tbsp balsamic syrup (see recipe from The Flavor Bender above)
- 150ml double cream
- Icing sugar and balsamic syrup to serve (optional)
- Mix the eggs, milk, vanilla, sugar and salt in a shallow bowl and set aside.
- Spread your jam on two slices of brioche and the peanut butter on the other two slices (use as much or as little of each as you like). Sandwich each jam slice with a peanut butter slice and cut them into 1 inch squares.
- Heat the vegetable oil in a pan. Dip the bites in the egg mixture, you only need to dip for a couple seconds each side. Fry the bites 1-2 minutes each side, until dark golden brown. You should be able to do almost all of them at once, depending on the size of your pan.
- While they're frying, make up the dip by stirring the balsamic syrup in the double cream. Drizzle a little extra syrup on top.
- Serve immediately, dust with icing sugar and drizzle some balsamic syrup on top if desired.
- Best served immediately after making, I did quite enjoy them cold the next day too!
I have a whole week to myself now before I start my new job in London! I plan to get lots of baking and photographing done before I get really busy with full time work and I only have my weekend’s free for baking! Autumn is my favourite time of year for baking so I do hope you like cinnamon because there will be a lot of it in the months to come! I will try my best to get a bit of non cinnamon goodness in the mix too, but I can’t make any promises – after all, it’s no secret that I have a cinnamon obsession!
If you do try this recipe out and I’d love to hear what you think, either comment below or tag me in any photos you take of your bakes with @GiraffesCanBake on Twitter, Instagram and Facebook!
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