Vegan MoFo 2: French Toast Peanut Butter & Jelly Sandwiches
September 3, 2013
in Bread · Breakfast & Brunch · Pancakes, Waffles, French Toast · Quickbread · Sandwiches · VeganMoFo
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French Toast Peanut Butter & Jelly Sandwich from An Unrefined Vegan

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. )

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Vegan French Toast Peanut Butter and Jelly Sandwiches

  • Author: Annie
  • Cook Time: 90
  • Total Time: 120
Print Recipe

Description

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.

Ingredients

Scale

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

Other ingredients

  • natural peanut butter, smooth or chunky
  • your favorite fruit-sweetnened jam
  • sliced bananas

Instructions

Make the quickbread

  1. Preheat the oven to 350-degrees and lightly spray an 8″ x 4″ loaf pan with oil.
  2. In a medium-sized bowl, whisk together the flours, spices, baking powder, baking soda, and stevia. Set aside.
  3. 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.
  4. 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

  1. In a blender, combine all of the ingredients for the coating. Pour into a wide, shallow baking dish and set aside.
  2. 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.
  3. 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

  1. Copiously slather pieces of toast with peanut butter, and jelly, top with sliced bananas and lay on another piece of French toast.
  2. Open wide; bite.

Nutrition

  • 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

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French Toast PB & J An Unrefined Vegan

French Toast PB & J Sandwich An Unrefined Vegan

 

 

52 thoughts on “Vegan MoFo 2: French Toast Peanut Butter & Jelly Sandwiches”

      1. 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!

  6. laurasmess

    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!!!

    Reply ↓
      1. veghotpot

        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

    2. An Unrefined Vegan

      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.

      Reply ↓
  8. Cadry's Kitchen

    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.)

    Reply ↓
  9. Brittany

    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!

    Reply ↓
  11. Angela @ Canned Time

    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

    Reply ↓
  13. Sophie33

    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!

    Reply ↓
  15. Kelly G.

    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.)

    Reply ↓
  20. Poppy

    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!

    Reply ↓

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