Fluffernutter and Jelly Stuffed French Toast

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m

Ingredients

  • 1 loaf challah bread
  • 1/2 cup marshmallow fluff
  • 1/4 cup peanut butter chips
  • 1/4 cup grape jelly
  • 2 eggs
  • 1 cup half and half
  • 1 to 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt
  • Maple syrup
  • Powdered sugar

Instructions

  1. Stir together marshmallow fluff, peanut butter chips, and grape jelly.
  2. Cut 4 1 1/2-inch thick slices from a loaf of challah bread. Cut a 2- to 3-inch-wide slit into the bottom of each slice to create a deep pocket. Transfer the filling to a resealable plastic bag and snip a corner. Pipe about 2 heaping tablespoons of filling into each pocket. Alternatively, scoop 2 heaping tablespoons of filling into each pocket using a spoon.
  3. Whisk eggs, half and half, sugar, vanilla, cinnamon, nutmeg, and a pinch of salt into a shallow bowl.
  4. Preheat the oven to 250 degrees. Heat a large, nonstick skillet over medium heat. Dip a stuffed bread slice in the custard, about 20 seconds per side; let the excess drip off and transfer to the preheated skillet.
  5. Cook until browned, 4 to 5 minutes per side. Transfer to a baking sheet and keep warm in the oven. Wipe out the skillet and repeat with the remaining bread.