Healthy Stuffed French Toast With PB & J
A lighter take on stuffed PB&J French toast using powdered peanut butter and egg whites for a protein-rich breakfast.
Servings: 2 servings
Ingredients
- 1 cup liquid egg whites (or 8 egg whites)
- 1/2 cup unsweetened vanilla almond milk
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Stevia or other no-calorie sweetener to taste (for egg mixture)
- pinch salt
- 4 slices whole wheat bread Sara Lee Delightful or your favorite
- 1/4 cup PB2 or powdered peanut butter (or peanut flour)
- Stevia or other no-calorie sweetener to taste (for PB2 mixture)
- 2 tablespoons unsweetened vanilla almond milk for PB2 mixture
- 2 tablespoons sugar-free strawberry jam
Instructions
- In a large shallow baking dish, whisk together 1 cup liquid egg whites, 1/2 cup unsweetened vanilla almond milk, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon, a pinch of salt, and Stevia to taste until combined.
- Arrange the 4 slices of bread in the egg-white mixture and allow them to soak until they absorb the mixture, about 10–15 minutes per side.
- While the bread soaks, make the powdered peanut butter filling by combining 1/4 cup PB2, 2 tablespoons unsweetened vanilla almond milk, and Stevia to taste in a bowl; stir until smooth.
- Spray a large nonstick skillet or griddle with cooking spray and heat over medium.
- Cook the soaked bread slices until lightly golden, about 3–4 minutes per side, working in batches if needed. Transfer cooked slices to a plate.
- Assemble the stuffed French toast: spread half of the PB2 mixture on one slice, top with 1 tablespoon sugar-free strawberry jam, and place another cooked slice on top to make a sandwich; repeat with remaining slices and filling.
Equipment
- large shallow baking dish
- large nonstick skillet or griddle
- Spatula
- Mixing Bowl
- whisk or fork
Notes
- Use sugar-free jam to keep this lower in sugar.
- Adjust Stevia amounts to taste for both mixtures.
- Soaking time may vary by bread density; denser bread needs more time.