Behold, the most epic vegan French toast PB&J sandwich.

Vegan coconut-crusted French toasts, stuffed with caramelized bananas, peanut butter, strawberry jam, granola and raspberries. I told you, it’s epic.

I originally made this recipe for a contest I did with Crofter’s Organics jam. The contest is now live on Instagram, so check it out for a chance to win a Crofter’s gift pack. All you need to do is tell us which sandwich you like best: Mine or Crofters’. It’s that easy.

Now, let’s talk about this sandwich.

Believe it or not, but it’s not as complicated as it looks. Here’s how it goes:

Make the French toast: The French toasts are made with plant-based milk, vanilla and coconut. Dunk the bread in the milk mixture and cook on a buttered pan just like regular French toasts.
While the French toast are cooking, caramelize your bananas. It takes 5 minutes and they’re caramelized with orange juice. No sugar involved here!
Layer the French toasts with peanut butter, your favorite jam (I used the fruit-sweetened jam from Crofter’s), caramelized bananas and raspberries.
Top with granola – Bonus if you make it homemade. I love using my date-sweetened granola (minus the spices).
Close the sandwich and enjoy!

This sandwich is the most incredible sandwich I’ve ever had and I warn you, it’s messy. I recommend eating it like French toast, with a fork. It makes it a lot easier. Just think of it as a stuffed French toast. There’s no going back to the original PB&J sandwich.

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Epic Vegan French Toast PB&J Sandwich

Taking the ordinary PB&J sandwich to the next level. This sandwich is made with vegan french toast, stuffed with caramelized bananas, raspberries, granola, peanut butter and strawberry jam. Make it for a special breakfast or have breakfast for dinner. Either way, it makes for a delicious and satisfying meal.

Course Breakfast

Cuisine vegan

Prep Time 30

Cook Time 10

Total Time 40

Servings 2

Ingredients

French Toast

4 slices bread of choice
3/4 cup plant-based milk (I used almond milk)
1/2 tablespoon shredded coconut, unsweetened (optional)
1/2 teaspoon vanilla extract
1/2 tablespoon soft margarine or butter

Caramelized Banana

1 medium banana
1/2 tablespoon soft margarine or coconut oil
1 tablespoon orange juice

For the Sandwich

Peanut Butter
Jam of choice
Raspberries
Granola

Instructions

Make the French Toast

Heat the margarine/butter in a large non-stick skillet over medium heat.
In a small bowl, whisk together the milk, coconut and vanilla. Dip the bread until evenly coated and place on the heated skillet in a single layer. Cook for 4-5 minutes on each side or until lightly golden. Set aside.

Caramelized bananas

Meanwhile, prepare the caramelized bananas: Heat the margarine/butter in a small non-stick skillet over medium heat. Layer the sliced bananas and sprinkle with orange juice. Cook for 2 minutes on each side until caramelized and softened. Set aside.

Assemble the Sandwich

Spread your desired amount of peanut butter and jam and two of the french toast slices. Top with caramelized bananas, raspberries and granola. Close the sandwich and enjoy immediately.

Notes

If you want to skip a step, simply use fresh bananas instead of caramelized bananas.

I don't keep orange juice in the house, so I like to use juice from a fresh orange.

I used salted organic peanut butter, but natural peanut butter will work too.

I used Crofter's fruit-sweetened strawberry jam, but feel free to use your favorite jam.

I made this date-sweetened granola in advance to use in this recipe, but you can use any store-bought granola to make it easier.

This sandwich is better eaten with a fork, like French toasts.

Epic Vegan French Toast PB&J Sandwich