Peanut Butter French Toast and Homemade Organic Strawberry Syrup


Peanut butter and jelly reinvented for a breakfast favorite.

Course Breakfast
Cuisine American
Keyword peanut butter french toast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1 French Toast: 1 serving of 2 pieces of toast. Strawberry Syrup yield: 1 3/4 cups syrup
Calories 501 kcal
Author Toni Dash


Peanut Butter French Toast

  • ½ tablespoon butter
  • 1 egg
  • 1 teaspoon agave nectar
  • 2 tablespoons milk
  • 2 tablespoons peanut butter room temperature ; smooth or crunchy, your preference
  • 2 slices of bread gluten free or gluten bread


  • 1 quart strawberries I prefer organic
  • ¼ cup honey
  • ¼ cup granulated sugar
  • ½ cup water
  • 1 teaspoon arrowroot starch or cornstarch


Peanut Butter French Toast

  1. Heat a small skillet to medium-high and melt butter.
  2. In a small bowl whisk together egg, agave, milk and peanut butter until fully combined.
  3. Pour mixture into a deep dish, flat bottom bowl or a pie tin.  Dip each side of bread into the batter fully coating it.
  4. Place coated bread into the hot skillet and allow to brown on each side; about a minute per side (check by lifting toast with a spatula).  

  5. When browned on both sides, remove from skillet and serve with powdered sugar and Homemade Organic Strawberry Syrup.

Homemade Strawberry Syrup

  1. Hull, core and slice strawberries.  Place them in a heavy saucepan and mash with potato masher or back of a large spoon.
  2. In a small bowl, mix arrowroot starch in the ½ cup water with a whisk to fully combine.  Add sugar and honey.  Stir to mix together and pour over strawberries in the saucepan.
  3. Bring to a medium boil and immediately reduce heat to medium or medium-low, allowing mixture to just simmer for 20-25 minutes when it should be thicker.  NOTE: Much of the thickening happens after it sits so don’t worry if it is not syrup consistency entirely.  Consistency note: if the syrup is more chunky that you desire, you may use a immersion or stick blender at this stage to smooth out the consistency.

  4. Remove mixture from heat and allow it to cool for 20 minutes.  Use on French toast, pancakes, waffles or anything else you desire.  Place any access in a sealed jar in the refrigerator for up to 2 weeks.

Recipe Notes

NOTE: cooking time for making the strawberry syrup.

Nutrition Facts
Amount Per Serving
Calories 501 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 9g45%
Cholesterol 181mg60%
Sodium 563mg23%
Potassium 409mg12%
Carbohydrates 43g14%
Fiber 4g16%
Sugar 14g16%
Protein 20g40%
Vitamin A 415IU8%
Calcium 150mg15%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.