PEANUT BUTTER AND JELLY FRENCH TOAST
Make and share this Peanut Butter and Jelly French Toast recipe from Food.com.
Provided by Millereg
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spread peanut butter on 4 slices of bread; spread jelly on other 4 slices of bread.
- Put one slice of each together to form sandwiches.
- In mixing bowl, lightly beat eggs; add milk and salt and mix together.
- Melt butter in a large skillet over medium heat.
- Dip sandwiches in egg mixture, coating well.
- Place in skillet and brown both sides.
- Serve immediately.
PB AND J FRENCH TOAST WITH STRAWBERRY COMPOTE
Steps:
- Make a peanut butter and jelly sandwich as you would normally, using the French bread, peanut butter and Strawberry Compote.
- In a small bowl, combine the egg, milk, cinnamon and nutmeg to make your French toast batter. Dip the sandwich in the batter for about 10 seconds on each side, then coat the battered sandwich with the crushed cereal.
- Heat the clarified butter in a skillet over medium-high heat and cook the sandwich on each side until it's a nice golden brown! Cut in half, dust with powdered sugar, and serve with a spoonful of Strawberry Compote on the side.
- Combine the strawberries, sugar, lemon juice and salt in a small saucepan. Cook over low heat, stirring frequently (to prevent burning), until thick, 10 to 15 minutes. Serve warm or keep in the refrigerator, covered, for up to 5 days.
PIE IRON PEANUT BUTTER AND JELLY FRENCH TOAST
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!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
- 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.
- 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.
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.
PEANUT BUTTER AND JELLY FRENCH TOAST
Make and share this Peanut Butter and Jelly French Toast recipe from Food.com.
Provided by shinkler
Categories Breakfast
Time 10m
Yield 1 slice of toast, 1 serving(s)
Number Of Ingredients 6
Steps:
- Spread the peanut butter in the bottom of a small bowl and microwave in 15 second intervals until pourable. Mix after each 15 seconds.
- Add the egg into the melted peanut butter and scramble. Make sure to incorporate the peanut butter, it will try to stick to the bottom. Add milk and mix.
- Coat both sides of the slice of bread in the mixture. Give it a minute or two to soak up some of it. In the meantime, heat a small pan and coat with nonstick spray. Add the bread to the pan and cook on each side until golden.
- While the French toast is cooking, put the jam into a small bowl and microwave for 20 seconds or until pourable.
- Serve with the melted jam poured over the toast.
Nutrition Facts : Calories 352.5, Fat 18, SaturatedFat 4.2, Cholesterol 212.4, Sodium 380.2, Carbohydrate 33.7, Fiber 2.3, Sugar 15.7, Protein 15.8
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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- Spread peanut butter on 4 pieces of bread. Spread jelly on the other 4 pieces of bread and squish them together to make a peanut butter and jelly sandwich. Make sure they are stuck together well before soaking them in the egg batter.
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