Peanut Butter and Fluff French Toast

Turns out this mom thing isn't that hard.

HA.  Just kidding.  With all the cliches that your veteran mom-friends tell you, there is one thing that has merit -- it does get easier.  You learn to live without sleep.  You learn your baby isn't as fragile as you assumed.  You learn that no matter how important your career is to you, leaving your baby at 6 weeks old because your job doesn't support maternity leave, will be extremely hard, even though you know it'll be nice to finally talk to some adults during the day.

As it has gotten easier, I've been able to get back to some cooking.  I guess I'm a little rusty, because not many recipes panned out to be blog-worthy, but this morning's recipe worked out even better than I thought it would.  For anyone that remembers "fluffernutter" sandwiches as a kid, this recipe is for you.  It's really simple, but chock full of sugar, so feed to your kids sparingly ;-)

What You'll Need:
  • 4 slices white bread
  • 3 tablespoons peanut butter, your favorite kind
  • 3 tablespoons marshmallow fluff
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 teaspoon cinnamon
  • Pinch allspice
  • Pinch ground ginger
  • 1/4 teaspoon vanilla extract
  • 1/4 cup dark brown sugar
  • 1/4 cup white sugar
  • 2 tablespoons butter
  • Confectioner's sugar, syrup, toasted pecans - all optional for toppings

1.  Start by making two sandwiches.  Divide and spread peanut butter and fluff on bread and set aside.

2.  In a mixing bowl, whisk eggs, milk, cinnamon, allspice, ginger, vanilla, and both sugars together until eggs are scrambled.

3.  Dunk both sandwiches in egg mixture until coated liberally on both sides.

4.  Melt butter in a non-stick skillet over medium heat.  Place sandwiches in pan and grill until both sides are crispy and no longer soggy, about 3-4 minutes per side.  Inside, peanut butter and fluff should be nice and ooey-gooey.

Serve with toasted nuts, syrup, butter, powdered sugar, or whatever toppings you like!


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