Peanut Butter & Blueberry Stuffed French Toast
Made by Bethany
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This Peanut Butter & Blueberry Stuffed French Toast turns a simple peanut butter sandwich into a warm, fruit-filled toddler lunch. Fresh blueberries are mashed and layered with creamy peanut butter between slices of bread, then the sandwich is dipped in egg, cut into bite-sized pieces, and pan-fried until golden.
Prep Time: 5 Minutes | Cook Time: 4–5 Minutes | Makes 1 Serving
Estimated Nutrition Per Serving
Protein: ~14g
Carbs: ~38g
Fat: ~19g
Fiber: ~5g
Nutrition is estimated using approximately 1/4 cup blueberries and 1 teaspoon of butter for frying. Actual nutrition will vary depending on the bread, peanut butter, blueberries, egg size, and cooking fat used.
Ingredients:
- 1 small handful fresh blueberries
- 1 tbsp peanut butter
- 1 large egg
- 2 slices sandwich bread
- butter (or coconut oil, for frying)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Place the blueberries in a small bowl and mash them with a fork, leaving some natural pieces and texture.
- Spread the peanut butter over one slice of sandwich bread.
- Spoon the mashed blueberries over the peanut butter, then place the second slice of bread on top to form a sandwich.
- Cut the sandwich into 4–6 toddler-friendly pieces of roughly similar size.
- Crack the egg into a shallow bowl and whisk until combined.
- Dip each stuffed sandwich piece into the beaten egg, turning gently so both sides are coated.
- Melt a small amount of butter or coconut oil in a skillet over medium-low heat.
- Add the French toast pieces and cook for approximately 2 minutes per side, or until the exterior is golden and the egg coating is fully cooked.
- Transfer the French toast to a plate and allow it to cool to an appropriate temperature before serving or packing.
Lunch Box Tips
Keep the Filling Modest: Use a thin layer of peanut butter and mashed blueberries so the filling stays inside the bread more easily while cooking.
Mash, Don’t Purée: Leave some small blueberry pieces in the filling for a more natural texture and to keep it from becoming overly runny.
Cool Before Packing: Let the French toast cool before placing it in a lunch container so trapped steam does not make the bread overly soft.
School-Safe Swap: Check your child’s school or childcare policy before packing peanut butter. If needed, substitute an appropriate school-safe seed butter.
For Younger Children: Cut the French toast into pieces appropriate for your child’s age and eating abilities, and allow it to cool to a comfortable temperature before serving.
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