In a mixing bowl, combine the liquid egg whites, unsweetened vanilla almond milk, vanilla extract, cinnamon, stevia, and a pinch of salt. Whisk everything together until well blended and smooth.
In a separate bowl, mix together the PB2 (or powdered peanut butter), 2 tablespoons of unsweetened vanilla almond milk, and additional stevia if desired. Stir until you have a thick, creamy filling that resembles traditional peanut butter.
Take two slices of the whole wheat bread. Spread the peanut butter mixture on one slice and top it with a tablespoon of sugar-free strawberry jam. Place the other slice of bread on top to create a sandwich. Repeat this process with the remaining slices of bread.
Preheat your skillet or griddle over medium heat. Lightly coat it with a non-stick cooking spray if desired.
Dip each sandwich into the egg mixture, ensuring both sides are well coated. Place the sandwiches on the heated skillet. Cook for about 3-4 minutes on each side or until they are golden brown and cooked through.
Once cooked, remove the French toast from the skillet and place it on a serving plate. You can drizzle with more sugar-free jam, a sprinkle of cinnamon, or even a dollop of Greek yogurt for added creaminess. Enjoy your Healthy Stuffed French Toast With PB & J warm!
