Peanut Butter Jelly French Toast Sliders
Posted on: February 15, 2025. Updated on: February 15, 2025.
by Carolina Gelen
Table of Contents
Peanut Butter Jelly French Toast Sliders
Looking for a quicker way to make French toast for a crowd? This recipe cuts through all the slicing and bread dipping for a faster, more practical way to bring this delicious breakfast or brunch treat to your hungry crowd.
Instead of working with sliced bread, this recipe uses halved bread rolls to shorten the French-toast making process.
Top with peanut butter and homemade raspberry jam and you’ve got yourself some decadent peanut butter jelly French toast sliders.
Looking for more breakfast ideas?
Try my spicy everything cheddar biscuits for an inviting morning treat, my soft and tender banana bliss pancakes for a sweet breakfast, the very best crepes with a homemade chocolate hazelnut spread, or my super fun breakfast egg rolls.
Peanut Butter Jelly French Toast Sliders
Servings: 6 to 8
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
French Toast
- 12 day-old Hawaiian bread rolls
- 1 cup whole milk
- 4 eggs
- 1 tablespoon vanilla extract
- 1/4 cup sugar
- Zest of 1 lemon
- Salt
- Peanut butter, for serving
- Powdered sugar, for serving
Raspberry Jam
- 20 oz (560g) raspberries
- 1 cup (200g) sugar
- Juice of 1 lemon
- 1 teaspoon pink peppercorns, ground
- 2 tablespoons rose water
Instructions
- Line a large baking sheet (or 2 quarter sheet pans) with parchment paper. Heat the oven to 425°F (215°C).
- Slice the bread rolls in half, crosswise.
- In a baking pan (large enough to contain the bread rolls) add the milk, eggs, vanilla, sugar, lemon zest and a pinch of salt. Whisk until combined. Dunk the bread roll halves in the egg mixture and flip on both sides. Place each half on the parchment paper-lined baking sheets, cut side up. Drizzle the remaining egg mixture on the bread. The bread will soak up much more liquid than you might expect. Place the baking sheet(s) in the oven and bake for 20 minutes. If the tops of the bread start browning too fast, loosely cover with a sheet of aluminum foil.
- Meanwhile, make the raspberry jam: in a saucepan, combine the raspberries, sugar, lemon juice, pepper, and rose water. Bring to a simmer and cook for 15 minutes, stirring occasionally, until thickened. Cool to room temperature. Pipe or spread the peanut butter and jam all over one half of the French toast bread rolls and top with the remaining half. Dust with powdered sugar and serve right away.
