By Chef Eric Gephart

Peanut butter and Jelly French Toast

Serves: 4 people
Cook Time: 0 - 30 min


  • Main

Today’s recipe is all about best meets best! PB&J collides on the gill with French Toast for one of the most exciting breakfast bites I have had in quite some time!


  1. 01

    Stabilize your grill at 375 – 425F. Install a cast iron pan at the highest setting of the divide and conquer system.

  2. 02

    Make a large peanut butter and jelly sandwich by spreading the peanut butter on the inside of one slice of bread the sprinkle some of the honey roasted peanuts on for taste and textural contrast. Then spread the jelly on the inside of the other then smush them together. Repeat to make 2 sandwiches.



    • 4 Slices Thick Slice White Bread (For 2 Peanut Butter and Jelly French Toasts)
    • 3 Tablespoons Peanut butter
    • 3 Tablespoons Raspberry Preserves or preferred jelly
    • 2 Tablespoons Honey Roasted Peanuts, chop with a knife for medium size
  4. 03

    Whip together the vanilla coffee creamer and eggs to form the custard. Soak sandwiches and allow them to drink up the custard mixture. While they are soaking, prepare the cast iron by melting butter across the surface. Carefully remove the soaked sandwiches from the custard mixture and place them on the melted butter on the cast iron griddle. Close the dome and allow to cook for 2 minutes then flip and cook for another 2 minutes.



    • 1 ½ Cup Vanilla coffee Creamer
    • 3 Each Eggs, Whipped
    • 2 Tablespoons Butter, Unsalted
  6. 04

    When you like the texture and color, remove from the grill, slice both sandwiches with a serrated knife from corner to corner and transfer them to your presentation plate. Top with berries, honey roasted peanuts and powdered sugar. Enjoy!



    • ¾ Cup Fresh Mixed Berries
    • 1 Tablespoon Powdered Sugar
    • 2 Tablespoons Honey Roasted Peanuts, chop with a knife for medium size