Wednesday, January 18, 2012
Peanut Butter & Jelly Stuffed French Toast
John and I are big fans of breakfast for dinner. I don't do it often but every time I do I wonder why I don't do it more often. When I saw this recipe I immediately added it to our weekly menu. John is a huge fan of PB&J as well as french toast so I was sure it'd be a winner. When we were eating John took his first bite and goes, "This is different... Strange... Very good!!!" He clearly went through the gamete of emotions before deciding he liked it. By the end of the meal he was praising it and saying he was anxious to have it again. I must mention this is very filling. I only ate half of my plate, which worked out to be half a sandwich. I imagine this would be a huge hit with kids, how could it not be? Give this a shot- it's great for any meal of the day!
Source: Heavily adapted from Heat Oven to 350
Yields 2-3 servings
6 slices cinnamon swirl bread
1 tbsp butter
1/2 cup milk or cream
1/2 tsp cinnamon
1- Using the bread, peanut butter, and jelly, make 3 pb&j sandwiches. Slice the sandwiches in half, set aside.
2- Meanwhile beat the eggs, milk/cream, and cinnamon together in a shallow dish.
3- Melt the butter in a nonstick skillet. Once it melts dip the sandwiches in the egg mix, flipping to coat both sides, and cook until the bread is nicely golden. Serve with syrup.