Campfire PB and J French Toast
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Recipe courtesy of Food Network Kitchen

Pie Iron Peanut Butter and Jelly French Toast

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
We set out to make a stuffed French toast that is easy to prepare on a cookout using a pie iron but doesn't require space in your cooler for perishables. What we came up with was exactly that — and also vegan, for a delicious double whammy!



Special equipment:
a square pie iron
  1. Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
  2. Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.  
  3. Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.  

Cook’s Note

Full-fat coconut milk will often separate and solidify in cold temperatures. If that is the case, just warm it briefly before using. Make sure your sandwich bread fits in your pie iron before you begin, trimming the crusts as needed.