Peanut Butter-Stuffed Granola French Toast

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Peanut Butter-Stuffed Granola French Toast
  • Prep 30 min
  • Total 30 min
  • Ingredients 7
  • Servings 4
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Protein granola packs serious crunch into this kid-approved breakfast treat.
By Gerry Speirs
Updated Jun 23, 2014


  • 2 cups Nature Valley™ Protein peanut butter 'n dark chocolate granola
  • 8 slices plain white bread
  • 4 tablespoons peanut butter
  • 2 eggs
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter


  • 1
    Heat oven to 350°F.
  • 2
    In food processor, grind granola about 30 seconds or only until large lumps are gone. Pour onto plate.
  • 3
    Place 4 slices of bread on work surface. Spread each with 1 tablespoon peanut butter. Top each with remaining slice of bread.
  • 4
    In small bowl, beat eggs, cream and sugar with whisk until well combined. Pour into shallow dish such as a 13x9-inch baking dish.
  • 5
    Heat 10- or 12-inch nonstick skillet over medium heat. Add 2 tablespoons of the butter; heat until melted. Reduce heat to low.
  • 6
    Dip 2 sandwiches into egg mixture making sure both sides of each are evenly wet. Coat each sandwich with granola, gently patting each side to get coating to stick.
  • 7
    Place in skillet; cook about 2 minutes on each side. Transfer to ungreased cookie sheet; place in oven. Repeat process with remaining 2 sandwiches using remaining 2 tablespoons butter. Keep sandwiches warm in oven until ready to serve.

Tips from the Pillsbury Kitchens

  • tip 1
    I like to use sweet bread like Hawaiian or challah but you could use any soft white bread.
  • tip 2
    Make sure your peanut butter is at room temperature and it'll spread very easily.

Nutrition Information

No nutrition information available for this recipe
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