PEANUT BUTTER AND JELLY FRENCH TOAST
I've always tried to make cooking fun-for myself, my daughters and my grandchildren. Cooking also teaches children the importance of following directions and being organized. This gourmet peanut butter and jelly recipe is easy to make and kids really like it. -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.
Nutrition Facts : Calories 450 calories, Fat 22g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 567mg sodium, Carbohydrate 50g carbohydrate (20g sugars, Fiber 3g fiber), Protein 16g protein.
PB&J FRENCH TOAST
Steps:
- Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.
Nutrition Facts : Calories 370 calories, Fat 19g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
STUFFED PB&J FRENCH TOAST KABOBS
I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. -Nicole Meyer, Roslyn, New York
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Spread jam over four slices of bread. Top with sliced strawberries; sprinkle with cinnamon. Spread peanut butter over remaining bread; place over top., Lightly grease a griddle; heat over medium heat. In a shallow bowl, whisk eggs, milk, 3 tablespoon syrup and vanilla until blended. Dip both sides of sandwiches in egg mixture, allowing each side to soak 10 seconds. Place sandwiches on griddle; toast 3-4 minutes on each side or until golden brown., Transfer sandwiches to a cutting board; brush sandwiches with remaining syrup. Cut sandwiches into quarters. On four metal or wooden skewers, alternately thread French toast and halved strawberries. If desired, serve with additional syrup and strawberries.
Nutrition Facts : Calories 639 calories, Fat 26g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 517mg sodium, Carbohydrate 83g carbohydrate (38g sugars, Fiber 5g fiber), Protein 21g protein.
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PB&J FRENCH TOAST CASSEROLE - BALANCE WITH JESS
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Ratings 5Category Breakfast, DessertCuisine AmericanTotal Time 9 hrs 40 mins
- Make the jam. Add blueberries, lemon juice, maple syrup, and pinch of salt to a pot. Simmer on medium for 30-40 minutes until thick and jammy, stirring frequently. Keep at a rolling simmer and smash blueberries against the side of the pot if they aren't naturally popping. Test doneness by running a line through the jam with your wooden spoon: if it takes a long time to fill back in, it's done. Let cool completely.
- Make the sandwiches. Make peanut butter & jelly sandwiches, evenly dividing pb and jam amongst bread slices. You may need more or less bread, peanut butty, and jam. Use a serrated knife to cut into 1" cubes.
- Assemble the casserole. Grease a large baking dish. Stuff sandwich cubes tightly into a single layer. I prefer to not use the crusts and place the cubes vertically (both sides of bread facing up).
- Make the custard. In a bowl, whisk together custard ingredients. Pour into baking dish and swirl. Wrap with plastic wrap and let sit in the fridge for 8 hours, up to overnight.
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