Classic French Toast Uncrustables

Getting kids excited about breakfast on busy school mornings can feel like an uphill battle. Between rushing to pack lunches, finding matching socks, and making sure everyone has their homework, the last thing you want to worry about is a breakfast that requires coaxing and pleading to get your little ones to actually eat it.

That’s where these French toast uncrustables come to the rescue: they’re fun enough to get kids interested, easy to make ahead of time, and combine two breakfast favorites into one handheld treat that even picky eaters will devour.

What Kind of Bread Should I Use?

For French toast uncrustables, you’ll want to use a soft, sturdy bread that can hold up to the filling without falling apart. White sandwich bread or brioche work perfectly since they’re easy to seal and create that classic uncrustables texture. Whole wheat bread is another great option if you prefer something with more fiber and nutrients. Just make sure whatever bread you choose is fresh and pliable – stale or overly crusty bread will crack when you try to press the edges together. The key is finding a bread that’s soft enough to seal but thick enough to contain all that delicious almond butter and jelly filling.

Options for Substitutions

This recipe is super flexible and works great with whatever you have in your kitchen:

• Almond butter: Any nut or seed butter works here – peanut butter, cashew butter, or sunflower seed butter are all great options. You can even use regular butter or cream cheese if that’s what you have on hand.
• Strawberry jelly: Feel free to use any jam or jelly flavor you like – grape, raspberry, or apricot all work well. Fresh sliced fruit like bananas or berries make a nice change too.
• Almond milk: Regular dairy milk, oat milk, or any plant-based milk you prefer will work just fine. The amount stays the same regardless of which type you choose.
• Bread: While regular sandwich bread is perfect, brioche or challah will make these extra rich and fluffy. Just avoid anything too thin or it might fall apart when you seal the edges.
• Coconut oil: Butter, vegetable oil, or cooking spray all work for the pan. If using butter, just keep the heat at medium to prevent burning.

Watch Out for These Mistakes While Cooking

The biggest mistake when making French toast uncrustables is overfilling them with almond butter and jelly, which causes the filling to leak out during cooking and creates a sticky mess in your pan. Keep your fillings to about a tablespoon each and make sure to seal the edges really well by pressing firmly with a fork or your fingers. Another common error is cooking them on heat that’s too high – medium-low heat works best to ensure the bread gets golden and crispy while the filling warms through without burning the outside. Don’t skip letting your sealed uncrustables sit for a few minutes before dipping them in the egg mixture, as this helps the bread hold together better during cooking.

What to Serve With French Toast Uncrustables?

These little pockets of goodness are perfect on their own, but I love serving them with fresh berries like strawberries or blueberries on the side. A drizzle of maple syrup for dipping takes them to the next level, especially since the almond butter and jelly combo is already so tasty. If you want to make it a more filling breakfast, try adding some crispy bacon or breakfast sausage links alongside. For a lighter touch, a dollop of Greek yogurt or a glass of cold milk pairs really nicely with the sweet and nutty flavors.

Storage Instructions

Refrigerate: These French toast uncrustables are best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Wrap them individually in plastic wrap or keep them in an airtight container. The bread might get a little softer, but they’ll still taste great!

Freeze: Want to meal prep these for busy mornings? You can freeze the assembled uncrustables before cooking them for up to 1 month. Just wrap each one tightly in plastic wrap and pop them in a freezer bag. When you’re ready to cook, let them thaw for about 10 minutes first.

Warm Up: If you have leftover cooked French toast uncrustables, warm them up in a toaster or toaster oven for a few minutes to get that crispy outside back. You can also use a skillet over medium heat for about 1-2 minutes per side to bring back some of that golden crunch.

Preparation Time	10-15 minutes
Cooking Time	4-6 minutes
Total Time	14-21 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 730-830
• Protein: 17-21 g
• Fat: 36-42 g
• Carbohydrates: 85-95 g

Ingredients

For the sandwiches:

• 4 tbsp almond butter (or any other nut butter of choice)
• 4 slices sandwich bread
• 4 tbsp strawberry jam

For the batter:

• Dash vanilla extract
• 1 large egg
• 1/4 cup almond milk (unsweetened preferred)
• Pinch cinnamon

For cooking:

• 2 tsp coconut oil (unrefined for flavor, refined for neutral taste)

Step 1: Prepare Bread Rounds

• 4 slices sandwich bread

Using the top of a wide-mouth mug, cut 4 rounds out of the sandwich bread slices.

This will make perfectly sized discs for your uncrustables.

Step 2: Assemble the Nut Butter and Jam Sandwiches

• 4 tbsp almond or other nut butter
• 4 tbsp strawberry jam
• bread rounds from Step 1

Spread almond or your preferred nut butter onto two of the bread rounds.

On the remaining two bread rounds, spread the strawberry jam.

Pair one nut butter round with one jam round and press together to form two sandwiches.

Step 3: Soak Sandwiches in French Toast Mixture

• 1 large egg
• 1/4 cup almond milk
• dash vanilla extract
• pinch cinnamon
• sandwiches from Step 2

In a shallow bowl, whisk together the egg, almond milk, dash of vanilla extract, and a pinch of cinnamon.

Carefully dip each sandwich from Step 2 into the mixture, ensuring both sides are soaked for at least 1 minute.

I find letting them sit a bit longer on the first side makes the crust even more custardy.

Step 4: Cook the French Toast Uncrustables

• 2 tsp coconut oil
• soaked sandwiches from Step 3

Preheat a large pan to medium heat and add coconut oil.

Once the oil is shimmering, place the soaked sandwiches in the pan.

Cook each side until golden brown, about 2 minutes per side.

Adjust the heat as needed to avoid burning.

Step 5: Serve and Enjoy

Transfer the golden brown uncrustables to a plate.

For a special touch, I like to serve them with fresh berries and a sprinkle of shredded coconut.

Enjoy warm!