Reviewed: Jan. 27, 2013

I tried this recipe this morning. It turned out very good. I will double the recipe next time and add more peanut butter. But overall I think my kids will enjoy it.

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Patrick's Kitchen

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Elkridge, Maryland, USA

Reviewed: Nov. 13, 2012

Cute idea for children. I add double the amount of peanut butter, and it had a nice taste. Served it with little peanut butter balls

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samw

Reviewed: Jun. 28, 2012

Hmmm, different. I used unsalted butter to cook with instead of oil. I had enough batter to dip 8 pieces of bread so this actually ended up making 4 servings not 2 as stated unless you are cooking for a big eater like Hungry Jack or Jethro Bodine. I thought it was okay but I would rather not have it again, but my hubs loves peanut butter and syrup so I am sure this something he would love. The peanut butter kept wanting to sink to the bottom and it really didn't mix it well even though I used a whisk and kept stirring it even between bread dippings. Thanks for the idea Jessiker, I enjoyed making a new fun recipe!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 3, 2012

definately melt the peanut butter first, but this is a staple breakfast in my house!

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Reviewer:

kejohnson

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 17, 2012

I followed another reviewers advice and spread the peanut butter on the bread before dipping in the egg. I used cruncy peanut butter and topped with maple syrup. It was awesome!

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Reviewer:

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Factoryville, Pennsylvania, USA

Reviewed: Jan. 1, 2012

Very tasty! I read the reviews and heated the peanut butter for a smooth mixture and it covered very nicely. I only used 2 eggs because 3 seemed like so many and it turned out perfectly. Next time I will use a nice nonstick pan with cooking spray with little to no oil...the last 2 pieces were the best because they weren't soaking up all the oil. Overall very yummy!

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6kenns

Reviewed: Dec. 26, 2011

My kids thought this was TOO peanut buttery!

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Coco Perry

Reviewed: Nov. 26, 2011

I followed other reviews and melted the peanut butter first. I didn't have any milk on hand, but did have half and half. I also doubled the recipe. Instead of it making 8 pieces it made 14!!! The peanut butter flavor is great and not over powering. So glad I made this, and so is my step daughter. =)

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Kathleen

Cooking Level: Expert

Living In: Warwick, Rhode Island, USA

Reviewed: Nov. 4, 2011

Totally yummy! This is one of those recipes that would make a great "Got Milk" commercial--make sure you have extra on hand in the frig since it goes so well with the peanut buttery taste. Let's see, I tried out the maple syrup but definitely preferred garnishing with powdered sugar. Normally, I love fluffy french toast; the fluffier the better. But one of these got a little crunchy in the pan and I really think it improved the flavor even more, so I think that next time I will try cooking these in the waffle iron rather than on a pan on the stove. Might give them a chance at being crunchier and I think that would make them even yummier. Anyway, thanks for sharing--great recipe!

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Reviewer:

Christina

Reviewed: Sep. 8, 2011

Tried this recipe as a breakfast special in our restaurant, those who dared to try it gave it great reviews, and the staff loved it! It might need a little something extra for folks to take the plunge, still thinking about that! Thanks for the inventive recipe!

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