Posts Tagged ‘stuffed French toast’

by Caitlin Saniga

Well in theory, syrup usually goes with French toast, so I figured: Why not? But the truth is, syrup isn’t necessary for this version. With quite a bit of peanut butter and jelly sandwiched inside each stick, the dish was already sweet enough.

  • 1/2 cup peanut butter
  • 4 slices white bread (brioche and sourdough work, too)
  • 1/2 cup jelly of your preference (I used blackberry preserves.)
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • butter for the pan

Spread the peanut butter on two slices of bread. On the other two slices, spread the jelly. Pair each slice covered in peanut butter with one slice covered in jelly to form sandwiches. With a toothed knife, cut each sandwich into 4 or 5 strips.

In a medium bowl, thoroughly whisk together the eggs, milk, vanilla and cinnamon.

Put a small pat of a butter in a pan, and place the pan over medium heat. As the butter melts, spread it around the pan.

In shifts, immerse all sides of each stick in the egg mixture. Place the sticks in the pan, and cook on all sides until they’re golden brown.

Serve immediately.

Makes 2 servings.

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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