I’ve got quite a few “favorite” recipes coming up this month, but this one ranks right up there. It’s got everything: peanut butter, jelly, nanners, cinnamon, pumpkin, and carbohydrates. This is a nod towards Number 2 on Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter & Jelly – a contribution from Macaroni and Cheesecake for Peanut Butter & Jelly French Toast Sandwich. That is some ooey-gooey goodness right there. Instead of a yeast bread which is what I’d typically use for French toast, I made a pumpkin quickbread rich with spices and the warm flavor of maple. I like it mighty fine.
(You can visit my other, um, less-healthy version of this quickbread here. )
Vegan French Toast Peanut Butter and Jelly Sandwiches
- Cook Time: 90
- Total Time: 120
I wouldn’t mind running into this dish at my next brunch: pumpkin bread gets the vegan French toast treatment, then meets it’s good friend peanut butter, jelly, and banana.
For the quickbread
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbsp. cinnamon
- 2 tsp. ground ginger
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. allspice
- 1 tsp. powdered stevia
- 1/2 cup pure maple syrup
- 1/4 cup vegan butter, softened
- 1/4 cup natural nut butter (I used peanut butter, naturally)
- 1/2 cup unsweetened plain, non-dairy yogurt
- 2 Tbsp. egg replacer + 6 tbsp. water (whisk together until smooth, then let sit for a few minutes)
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- 1/2 tsp. maple extract
- 1/2 cup pecans, chopped
- 1/2 cup golden raisins
For the French toast coating
- 1/2 cup raw cashew pieces, soaked overnight
- 1 1/2 cups non-dairy milks
- 1 tsp. vanilla extract
- 1 tsp. maple extract
- 1/4 tsp. cinnamon
- 1/4 tsp. chickpea flour
- natural peanut butter, smooth or chunky
- your favorite fruit-sweetnened jam
- sliced bananas
Make the quickbread
- Preheat the oven to 350-degrees and lightly spray an 8″ x 4″ loaf pan with oil.
- In a medium-sized bowl, whisk together the flours, spices, baking powder, baking soda, and stevia. Set aside.
- In the bowl of a stand mixer, cream the butter and peanut butter until smooth. Add the maple syrup, yogurt, egg replacer mixture, pumpkin puree, and extracts and mix until combined. Slowly add the dry ingredients until a smooth, thick batter forms. Dump in the nuts and raisins and stir just until they’re incorporated into the batter.
- Pour the batter into the prepared pan and bake for 50-60 minutes. Bread should be nicely browned on top and be firm to the touch. Let cool in the pan for 10 minutes or so and then remove to a cooling rack. Let cool completely before slicing.
Make the French toast
- In a blender, combine all of the ingredients for the coating. Pour into a wide, shallow baking dish and set aside.
- Cut the quickbread into 3/4″ slices. I do this the night before and let them dry on a wire rack. I find this makes the bread easier to handle and it also helps the bread absorb more of the lovely dippin’ sauce.
- Heat a large skillet or flat grill and lightly spray with oil. Dip the pieces of quickbread into the coating; make sure both sides are nicely covered. Lay the bread onto the hot skillet and cook until brown and crusty. Repeat with remaining slices.
Assemble the sandwiches
- Copiously slather pieces of toast with peanut butter, and jelly, top with sliced bananas and lay on another piece of French toast.
- Open wide; bite.
- Serving Size: 8
- Calories: 464
- Sugar: 23
- Sodium: 139
- Fat: 21
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 63
- Protein: 9
- Cholesterol: 17
Plain yogurt? How can this be vegan?
Welcome to the world of non-dairy yogurt! Soy milk, coconut milk, and almond milk all make delicious yogurt.
Omg that bread, OMG!!!
:-p. not exactly health food, but you know…sometimes you just gotta.
I like a decent thick chunk of bread and you certainly ain’t slicin’ it thin here! What a breakfast that would be.
No pussy-footing around here, Lorna. And anyway, it’s kind of structural engineering thing. Got to have those slices thick and sturdy for dipping and flipping.
Oh my Annie. This looks like my fave recipe of yours so far! I want it NOW!! 😀
Awwww! Thanks, Poppy!
I am definitely making it this week, I have loads of squash that needs using so it may not be pumpkin bread but gem squash bread instead!
D I V I N E
🙂 They kinda knocked my socks off, but I recovered quickly and continued eating.
I tried some pumpkin spice bread on the weekend and I was so excited! Sweet pumpkin is virtually unknown here in Australia but I’m starting to understand the fascination with it. Definitely trying this french toast. Sounds magical! Mmmm!!!
Yes, most of us are crazy about pumpkin here. It’s the spices: cinnamon, clove, ginger…so good.
Your bread looks seriously amazing! Yum Yum 🙂
🙂 I now make this bread all the time.
I’m a little bit scared of bread making but I think I’ll give this one a go! It’s really delicious sounding 🙂
I wanted to ask you about dehydrators, is there a specific type you would recommend? x
This bread is as easy as making muffins – nothing to it!
I use the Excalibur 9-tray model and I absolutely love it. It’s rectangular/squarish rather than round as are some dehydrators. I think the shape is a better use of drying space.
Oh wow yeah that looks like a good one! I think I will be getting one next month woo hoo!
I’ll let you know how my bread turns out too! x
Oh, this sounds like the essence of fall with that pumpkin bread! This post definitely has my stomach rumbling for breakfast! (I think it’s going to be disappointed when it discovers we’re just having peanut butter toast.)
This here stomach of mine has to make due w/ PB toast most mornings. Don’t want it getting all spoiled and what not.
Is this real life…WHY have I never thought of this!!? When I made pumpkin bread a couple weeks ago I lathered it with PB and it was AMAZING!! OF COURSE this would be too..YUM!
It’s just taking that one, unexpected step.
Oh boy, I have a punk-in bread in the oven, but it is for a lucky client. thick slices are the only way to go and with Pb. can I wash this down something. get a load of those pics!
$@!#* clients!! Always getting the best stuff!
Yea, open wide is an understatement. I always hated french toast but this one is definitely a must try. Even if I just get the pumpkin bread part made.Wonder if it would work in a slow cooker? Anyway, sure glad you were inspired to do a Peanut Butter theme ;0
I’ll bet you could adapt this for your slow cooker. And sure – – no need to “french” the toast ;-).
So, fess up now…did you grow up with banana peanut butter sandwiches on white bread like I did?
Totally!! The flimsier the bread, the better. I won’t even mention the bologna-on-white-bread-with-mayo-and-yellow-mustard sandwiches…
AAHHH, we had Miracle Whip and bologna. How did we live through those sandwiches out of the fridge for so many hours? Must have built up our immune systems I guess…. 😉
This must be the most best post of the day! I won’t be able to get that out of my mind now!
🙂 This is the best comment of the day!! Aren’t you sweet? Happy MoFo!
I think, after seeing this fabuous French toast, I will have to marry you,…but I am already married! 😉
I really love, love your unique & fabulous recipes, I need to say that! xxx Yummmm!
Heehee!! Thanks, Sophie – alas, I am taken as well.
I know! 😉 xxx
This looks like the ultimate brunch food with this delicious combination 😀
Choc Chip Uru
This looks mighty tasty! No way I could pull it off in the morning, though – I can barely pour a bowl of cereal, let alone play with hot oil. Three cheers for breakfast for dinner! (Oh, the perks of being an adult.)
I hear that! Most mornings it’s oatmeal for me. This is a special occasion breakfast, for sure.
Oh my, this looks fantastical!
Speaking of sweet treats, I found an awesome vegan choc chip cookie recipe online I wanted to share with you: http://pamelasalzman.com/chocolate-chip-oatmeal-cookies/
I’ll check it out – thanks!
Oh wow this looks like the ultimate breakfast! I might dip the whole thing in french toast batter so the filling gets all melty…
Oh yeah! That’s a good idea!
Annie you have outdone yourself with this one! The bread alone looks amazing, then you go and make it into french toast AND with peanut butter and jelly? I need one in my face STAT!
This would be a great post-triathlon brunch ;-)!
Oh good idea! I’ve got one more triathlon coming up before I am done for the season.
I just made the bread!! Oh my gosh it’s incredible, the first time I’ve tried pumpkin bread and it smelt so good I cut a slice when out the oven only 5 mins! It really reminds me of something I ate in my childhood – I think it’s the ginger…
Anyway, I’m counting down the hours til I can wake up in the morning and make it into French toast!!! 😀
I knew I’d love this, thank you Annie for teaching me how gorgeous baking with pumpkin and spice is!
Oh nice!! I’m so glad you liked it – that makes me very happy.
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So glad you enjoyed the french toast sandwich! What a fabulous idea to use the pumpkin bread, I bet that was delicious!
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