Fluffernutter Stuffed French Toast

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 8 slices thick brioche or challah bread
• 1/3 cup creamy peanut butter
• 1/3 cup marshmallow fluff
• 3 large eggs
• 3/4 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 3 tablespoons salted butter for frying
• 2 tablespoons powdered sugar
• 1/4 cup maple syrup

Instructions

1. 1In a wide shallow bowl whisk together the eggs, whole milk, vanilla extract, and ground cinnamon until completely smooth and slightly frothy.
2. 2Lay out four slices of brioche; spread each generously with creamy peanut butter right to the edges.
3. 3Spread marshmallow fluff evenly on the remaining four slices, then sandwich them together with the peanut-butter slices to form four thick stuffed packets.
4. 4Press the edges firmly so the filling stays inside during dipping.
5. 5Heat a large nonstick griddle or 12-inch skillet over medium heat and melt half the salted butter until it foams and smells nutty.
6. 6Working one at a time, dip each stuffed sandwich into the egg mixture for 10 to 15 seconds per side, letting excess drip off but ensuring full coating.
7. 7Place the dipped sandwiches on the hot griddle and cook 3 to 4 minutes per side until deep golden brown and the center filling is warm and molten.
8. 8Add remaining butter as needed between batches so the toast never sticks and develops a crisp edge.
9. 9Transfer finished French toast to a warm plate, dust generously with powdered sugar, and serve immediately with warm maple syrup on the side for pouring.