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.
INDIVIDUAL PB AND J BAKED FRENCH TOAST
Provided by Erin Jeanne McDowell
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly grease four 5-inch creme brulee ramekins, each with 1/2 tablespoon of the butter.
- Cut the slices of bread in half as you would cut a sandwich (either down the middle or on a diagonal)--you'll use 3 slices for each portion.
- Spread the peanut butter on 4 of the pieces of bread. Spread the jelly on 4 of the remaining pieces and stack them on the peanut butter pieces, laying them slightly askew. Top each stack with 1 piece of the remaining bread. Transfer each to a prepared ramekin.
- In a medium bowl, whisk the eggs, cream, the 3 tablespoons brown sugar, the maple syrup, cinnamon and salt together to combine. Gently pour or ladle 1/4 of the mixture over each portion, coating the top layer of bread. If desired, sprinkle each portion with a pinch or two of brown sugar.
- Place the ramekins on a rimmed baking sheet and bake until the bread looks gently toasted at the edges, but still soft in the center, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes, then sprinkle with confectioners' sugar and serve.
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.
PEANUT BUTTER FRENCH TOAST
If you love French toast and you love peanut butter, why not combine them into one easy, delish recipe? Top with sliced strawberries or bananas.
Provided by Jessica MacArthur
Categories Breakfast and Brunch French Toast Recipes
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
- Heat the oil in a griddle or frying pan over medium heat.
- Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.
Nutrition Facts : Calories 572.8 calories, Carbohydrate 47.9 g, Cholesterol 283.9 mg, Fat 33.4 g, Fiber 3.3 g, Protein 23.4 g, SaturatedFat 7.9 g, Sodium 618.7 mg, Sugar 21.2 g
INDIVIDUAL BAKED FRENCH TOAST
Make and share this Individual Baked French Toast recipe from Food.com.
Provided by swirlycinnacakes
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a large bowl, whisk together eggs, milk, maple syrup, salt and vanilla extract until frothy. Cut or tear bread into small pieces, about 1/2-1 inch big. Place bread pieces into milk mixture and press down to soak it all up.
- Divide evenly into four 6-oz. ramekins and place ramekins on a baking sheet.
- Bake for about 25 minutes, until a knife inserted into the center comes out fairly clean.
- Serve immediately.
Nutrition Facts : Calories 136.8, Fat 4.5, SaturatedFat 1.7, Cholesterol 110.6, Sodium 375.7, Carbohydrate 15.8, Fiber 0.6, Sugar 4.5, Protein 7.1
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- *Preheat the oven to 400°F (200°C). Spray or brush the Mini Deep Covered Baker with oil.*Use your fingers or the Paring Knife to trim the crusts off of the bread slices.
- Spread the peanut butter onto one side of 3 pieces of bread. Spread jelly over the remaining 3 bread slices.*Stack the bread pieces together to form 3 sandwiches. Cut the sandwiches into 3 strips each.In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla, and cinnamon.Arrange the sandwich strips in the bottom of the baker (they will be squished!). Pour the egg mixture over the top.*Bake, uncovered, for 20–22 minutes, or until the egg mixture is set.
- *Carefully remove the baker from the oven and let it stand for 5–10 minutes (the filling gets very hot).Top with the sliced strawberries, bananas, and additional maple syrup, if you like. Use the Spoon to serve.
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