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almond butter stuffed french toast

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Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Breakfast. Not something I’ve been the greatest at lately.

I was on a great streak of bagel + cream cheese + avocado + tomato slices or a fried egg around 10am each day. I ate it for close to three weeks straight. Then I ran out of bagels and got desperate. Cold pizza at 11:30am? Works. Cold pizza at 3:30pm the same day? Works, but wow.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

So I’ve kind of been craving a real breakfast. One that can really be counted as breakfast. Like a hearty bowl of oats. Or something a little ‘fancier’ like french toast.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Specifically, this french toast. It’s stuffed with healthy almond butter (high in vitamin E, good-for-you fats and protein) and when made with sprouted bread, it’s a breakfast full of protein and fiber that will keep you more-than-satisfied until lunch.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

Protein.
Fiber.
Whole grains.
Healthy fats.

Almond Butter Stuffed French Toast - a nutritious, filling breakfast! | anutritionisteats.com

It’s the best way to start your day!

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Almond Butter Stuffed French Toast

  • Author: Emily Dingmann
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2 servings 1x
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Ingredients

Scale
  • 2 eggs
  • 1/2 cup milk
  • 1 tsp cinnamon
  • 4 slices sprouted or whole-grain bread
  • 2 Tbsp almond butter
  • 1 Tbsp butter
  • 3 Tbsp maple syrup

Instructions

  1. Whisk together eggs, milk and cinnamon in a shallow baking dish.
  2. Spread almond butter on two slices of the bread and top with other slice of bread.
  3. Add sandwiches to egg mixture, flipping after a minute or two.
  4. Heat non-stick pan over medium heat and add butter to pan.
  5. When the butter melts, add french toast stack to hot pan.
  6. Cook for about two minutes, until golden brown and flip.
  7. Cook for another two minutes.
  8. Drizzle with maple syrup and serve.


Nutrition

  • Calories: 496
  • Sugar: 23 grams
  • Fat: 21 grams
  • Carbohydrates: 58 grams
  • Fiber: 5 grams
  • Protein: 21 grams

 

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Comments

  1. Megan (Braise The Roof)

    This is EXACTLY what I wish I had had for breakfast this morning! I really should make more time in the morning so that I can eat something like this rather than making a smoothie for the road. If only I could get an extra hour built into the day!

  2. David Harm

    Healthy meets sweet and savory. Love it! But what about home made maple syrup? My family and I boiled 30 gallons of maple sap this spring and ended up with the most glorius tasting maple syrup you can ever imagine. I highly recommend it. I think I’ll use your recipe this weekend and give our syrup something worthy to coat!

  3. Krithika Rangarajan

    Hey Emily #HUGSSSSSSSSS

    I am already in love with the delicious recipes on your site.

    Although I don’t hate ‘Almond Butter’, I don’t crush on it either – it’s creamier cousin, Peanut Butter, has stolen my heart! BUT this recipe is a fabulous way to have your ‘almond’ and LOVE eating it too 😉

    Thank you
    Kitto