Strawberry peanut butter baked french toast
This Strawberry Peanut Butter Baked French Toast recipe post was created in partnership with PB2 foods. Thanks for supporting the brands I love and use!
You can’t beat peanut butter and fresh strawberries on a slice of whole-wheat toast for a simple meal or snack. Right?! It hits the major food groups, and it’s tasty and nourishing at the same time.
It’s also the inspiration for this Baked French Toast recipe.
There are just so many things to love about this recipe – I don’t know where to begin!
- It’s fun and fancy looking with that fruit on top (although you can easily leave it on the bottom too)
- It’s full of your favorite peanut butter and strawberry flavors
- It’s SO much lower in sugar and carbs (and higher in protein) than regular french toast
- And… it gets major bonus points for being a make-ahead recipe
PB2 powdered peanut butter with Madagascar vanilla is my secret ingredient in this baked french toast. It has a lightly sweet and delicious vanilla flavor, so there’s no need to add the extra sugar that’s usually in baked french toast recipes. Hello, healthy breakfast!
Because it’s a powder, it’s also so very easy to scoop and stir into any recipe. You know – in case you need a little bit (or a lot) of peanut butter goodness here or anywhere else.
I’ve been using PB2 Powdered peanut butter for years. Its honestly one of my favorite products, and a super versatile ingredient in so many recipes. PB2 products are made from fresh roasted, non-GMO peanuts that are pressed to remove the fat.
Don’t get me wrong, I love regular peanut butter too! And yes, the fat in peanuts is healthy, but sometimes I just want the peanut butter flavor and protein. Options are always good.
Thanks to PB2, whole wheat bread, eggs, and fresh strawberries, this baked french toast is low in carbs and full of protein. It’s the kind of low glycemic breakfast that satisfies and holds you for hours.
It’s moist and delicious just as it is, warm out of the oven. However, if you want an extra treat, blend cooked strawberries with just a bit of maple syrup. And then, mix a tablespoon of PB2 into that strawberry syrup. The. Best. Fruity, and peanut-buttery sauce ever.
Strawberry Peanut Butter Baked French Toast
- 1 pound fresh strawberries hulled and sliced
- 6 slices whole wheat bread slightly stale is great
- 6 large eggs beaten
- 1/2 cup milk
- 6 tablespoons PB2 Madagascar Vanilla Peanut Butter Powder
- 1 teaspoon vanilla extract
Optional Strawberry Peanut Butter Sauce
- 2 cups frozen unsweetened strawberries thawed
- 1/4 cup maple syrup
- 1 tablespoon PB2 Madagascar Vanilla Peanut Butter Powder
- Spray an 8-inch round or square baking pan with cooking spray.
- Line the bottom of the pan with the sliced strawberries, making sure it's covered completely.
- Top the pan with the slices of bread, breaking them up as needed, so that they're packed in on top of the strawberries.
- In a mixing bowl, combine the beaten eggs, milk, 6 tablespoons of PB2 powder, and vanilla. Whisk well to combine.
- Pour the egg mixture evenly over the bread and gently tap the pan on the counter to help the eggs mixture settle in evenly over the bread. Lay a piece of plastic wrap or foil over the top, and weight it with a plate, pot or something slightly heavy. This will help the bread soak up the liquid.
- Place the pan in the refrigerator for at least 30 minutes, or overnight.
- When ready to bake, preheat the oven to 325°F and place the oven rack in the middle position.
- Bake the French toast for 45 minutes or until it's puffy, golden, and a knife inserted in the center comes out clean. Remove it from the oven and let it cool for at least 15 minutes.
- Serve as is, with the fruit on the bottom, or run a knife around the outside edge, and then invert the pan over a large plate. Give it a few gentle shakes and it should pop out easily.
To make the optional Strawberry Peanut Butter Sauce
- While the French toast is baking, combine the thawed strawberries and maple syrup in a saucepan over medium-high heat. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the strawberries are softened and broken down. Remove from the heat.
- Let the strawberries cool for about 15 minutes, and then place the mixture in a blender, along with 1 tablespoon (or more or less to taste) of PB2 powder. Blend until smooth. Serve over the french toast slices.
Have you tried PB2 Powdered Peanut Butter? What’s your favorite way to use it?