Gluttonous PB&J French Toast Stack
Louis Gantus cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added ingredient weights and nutrition.
Watch the original ShortImported by Athanasia Nguyen on SeeMeCook
An over-the-top, indulgent breakfast stack featuring three chunky peanut butter and jelly sandwiches transformed into French toast and topped with cereal and syrups.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 170 g
- 95 g
- 120 g
- 100 g
- 120 g
- 14 g
- 8 g
- 40 g
- 40 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 715 g before cooking, which is about 715 g per serving.
Steps
Prepare three peanut butter and jelly sandwiches using the white bread, extra chunky peanut butter, and grape jelly.
In a shallow bowl, whisk together the eggs and milk to create the French toast custard.
Heat a skillet or griddle over medium heat and melt the butter.
Dip each assembled PB&J sandwich into the egg mixture, coating both sides thoroughly.
Place the sandwiches in the skillet and cook for 2-3 minutes per side until golden brown and the peanut butter inside is slightly melted.
Stack the three French-toasted sandwiches on top of each other on a plate.
Dust the entire stack generously with powdered sugar.
Drizzle the caramel sauce and chocolate syrup over the top of the stack.
Garnish with a handful of Froot Loops cereal for added texture and variety.
Notes
The author explicitly warns 'Please do not make this at home' due to the extreme sugar and calorie content. Use extra chunky peanut butter for the intended texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1916
- Protein
- 56 g
- Carbs
- 254 g
- Fat
- 82 g
- Fiber
- 12 g
Where the calories come from
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