Stuffed Peanut Butter French Toast

Say whaaaaatttt?!?!?! Yes. This Peanut Butter French Toast is rich, indulgent, and completely brownie inspired, stuffed with a sweet and salty peanut butter cheesecake filling, then finished with a drizzle of chocolate and a sprinkle of crushed peanuts. It is the kind of breakfast that feels illegal, but in the best possible way.

Because life is too short to skip dessert flavors at breakfast. And I love chocolate. And peanut butter. And cheesecake. So obviously, this peanut butter french toast recipe had to happen.

• What Makes This Recipe So Good
• What Goes Into Peanut Butter French Toast
• How To Make Peanut Butter French Toast
• Tips For Make Peanut Butter French Toast
• Recipe FAQ’s
• Chocolate brownie peanut butter cheesecake stuffed french toasts Recipe

What Makes This Recipe So Good

This Peanut Butter French Toast goes beyond the usual dip and fry by turning breakfast into a full dessert experience. Thick slices of bread are stuffed with a creamy peanut butter cheesecake filling, creating that rich, fudgy bite you expect from brownies, but with the crisp edges and custardy center of French toast.

What really sets this stuffed peanut butter french toast apart is the balance. The sweet filling is offset with a touch of saltiness from the peanut butter, while the chocolate drizzle and crushed peanuts add contrast in both texture and flavor. If you have ever wondered how to make peanut butter french toast feel special enough for brunch or a celebration, this version delivers every time.

What Goes Into Peanut Butter French Toast

This Peanut Butter French Toast uses simple pantry staples, but each one is doing real work to deliver that brownie-like richness and creamy center.

• Cocoa Powder: Unsweetened cocoa powder gives the French toast its deep, brownie-inspired flavor without adding extra sugar, letting the chocolate notes stay rich rather than cloying.
• Milk: Milk forms the base of the custard, keeping the toast soft and tender inside while helping the cocoa dissolve smoothly for an even chocolate flavor throughout.
• Peanut Butter: Whether you use powdered or creamy, peanut butter brings that signature sweet-salty depth that makes this recipe feel indulgent instead of flat.
• Cream Cheese: Softened cream cheese creates the cheesecake-style filling, adding tang and structure so the stuffing stays creamy rather than melting away as it cooks.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Peanut Butter French Toast

1. Whisk The Custard: In a bowl, whisk the milk, cocoa, and sugar until dissolved. Add the egg and vanilla, then whisk until fully combined, small lumps are fine.

1. Make The Cheesecake Filling: In a separate bowl, combine the peanut butter, cream cheese, and maple syrup. Mix until smooth, creamy, and spreadable.

1. Assemble Sandwiches: Divide the cheesecake mixture between two slices of bread and spread evenly. Top with the remaining bread slices to form sandwiches.

1. Soak The French Toast: Dip each sandwich into the chocolate custard, turning gently to coat both sides evenly without oversoaking.

1. Heat The Pan: Place a nonstick pan or griddle over medium heat and lightly grease with cooking spray, butter, or oil.

1. Cook First Side: Add the soaked sandwiches to the pan, cover with a lid, and cook until the underside is set and deeply browned.

1. Flip And Finish: Carefully flip and cook the other side until golden, firm to the touch, and heated through to the center.

1. Serve And Top: Transfer to plates and finish with icing sugar, melted chocolate, crushed peanuts, and fruit if desired.

This Peanut Butter French Toast is rich and dessert-level indulgent, so pairing it with something refreshing or lightly savory helps keep the plate balanced. Honey Lime Fruit Salad is perfect for cutting through the creamy, chocolatey layers, while Cream Cheese Scrambled Eggs add a soft, savory contrast that turns this into a proper brunch instead of just a sweet treat.

If you want to fully lean into the indulgence, serve it with Nutella Hot Chocolate and embrace the dessert-for-breakfast energy. The warm, chocolatey drink pairs naturally with this stuffed peanut butter french toast, making it ideal for slow weekends, celebrations, or when you simply want to go all in.

Tips For Make Peanut Butter French Toast

• I always reach for thick-cut bread here. Thin slices soak up the custard too fast and tend to collapse once the cheesecake filling is inside.
• Keep the heat at medium and resist the urge to rush it. This is one of those recipes where slow cooking gives you a crisp outside and a properly melted center.
• Covering the pan is not optional. I learned the hard way that skipping the lid leaves the middle cold while the outside keeps browning.
• Go easy on the soak. A quick dip on each side is plenty and keeps the French toast custardy instead of soggy.
• Let the cream cheese fully soften before mixing. Cold cream cheese is stubborn and lumpy, and no one wants to fight their filling.

Spread the filling slightly away from the edges and press the bread together gently before dipping. Cooking over medium heat and keeping the pan covered also helps the filling stay inside while it warms through.

Yes. Creamy peanut butter works perfectly here. If it feels too thick, mix it with the cream cheese first before adding the sweetener so the filling stays smooth and spreadable.

Covering the pan traps heat, helping the center cook through without burning the chocolate coating on the outside. This is especially important for stuffed French toast.

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IngredientsUSMetric1x2x3x

Brownie French Toasts:

• ▢ 1/2 cup low fat/skim milk or almond milk
• ▢ 2 tablespoons unsweetened cocoa powder or dutch cocoa powder
• ▢ 2 tablespoons raw sugar or any sugar/natural sweetener of choice
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ 4 slices bread of choice sweet, white, grain or sourdough

Peanut butter cheesecake

• ▢ 1 tablespoon powdered peanut butter in dry form, or creamy peanut butter
• ▢ 3 tablespoons 5% or reduced fat cream cheese at room temperature
• ▢ 1 tablespoon maple syrup or sugar

Additional Toppings (optional):

• ▢ 2 teaspoons Icing sugar
• ▢ 1/4 cup melted chocolate – milk or dark
• ▢ 2 tablespoons crushed peanuts or nuts of choice

Instructions

• Whisk together the milk, cocoa powder and sugar until dissolved (it’s ok if there are still small lumps). Add in the egg and the vanilla, and continue to whisk until everything is combined. Set aside.
• Combine all Peanut Butter Cheesecake ingredients together and mix until smooth. Divide the ‘cheesecake’ mixture between two pieces of bread, and spread them with the mixture. Top with remaining bread slices; dip each ‘sandwich’ into the chocolate egg wash; turn to evenly coat.
• Heat a nonstick pan/griddle over medium heat and lightly grease with cooking oil spray (or a drizzle of oil/butter).
• Cover pan with a lid; fry on both sides until a darker brown and firm to the touch on the outside, and cooked through.
• Serve with fruit of your choice or dust with icing sugar, drizzle with melted chocolate and sprinkle over crushed nuts.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Chocolate brownie peanut butter cheesecake stuffed french toasts

Ingredients

Brownie French Toasts:

• 1/2 cup low fat/skim milk or almond milk
• 2 tablespoons unsweetened cocoa powder or dutch cocoa powder
• 2 tablespoons raw sugar or any sugar/natural sweetener of choice
• 1 large egg
• 1 teaspoon pure vanilla extract
• 4 slices bread of choice sweet, white, grain or sourdough

Peanut butter cheesecake

• 1 tablespoon powdered peanut butter in dry form, or creamy peanut butter
• 3 tablespoons 5% or reduced fat cream cheese at room temperature
• 1 tablespoon maple syrup or sugar

Additional Toppings (optional):

• 2 teaspoons Icing sugar
• 1/4 cup melted chocolate - milk or dark
• 2 tablespoons crushed peanuts or nuts of choice

Instructions

• Whisk together the milk, cocoa powder and sugar until dissolved (it’s ok if there are still small lumps). Add in the egg and the vanilla, and continue to whisk until everything is combined. Set aside.
• Combine all Peanut Butter Cheesecake ingredients together and mix until smooth. Divide the ‘cheesecake’ mixture between two pieces of bread, and spread them with the mixture. Top with remaining bread slices; dip each ‘sandwich’ into the chocolate egg wash; turn to evenly coat.
• Heat a nonstick pan/griddle over medium heat and lightly grease with cooking oil spray (or a drizzle of oil/butter).
• Cover pan with a lid; fry on both sides until a darker brown and firm to the touch on the outside, and cooked through.
• Serve with fruit of your choice or dust with icing sugar, drizzle with melted chocolate and sprinkle over crushed nuts.

Notes

Nutrition

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