Last week was my first week being back at work, and this coming week will be the first full week of school for my students. One of the quintessential back-to-school food has got to be the peanut butter and jelly sandwich. (Does anybody else get Peanut Butter Jelly Time stuck in their head anytime they think about PB&J?)
To celebrate the beginning of a new school year (or really, to treat myself for getting through the first week of work) I decided to make a peanut butter and jelly stuffed french toast. I hadn't had a PB&J or french toast in a while, and being indecisive, I decided to have both!
This isn't so much a recipe as it is an idea. Spread some peanut butter and jam or jelly of choice onto your slices of bread. I grew up with Skippy and usually keep a jar in my fridge, but I like to keep that for baked goods. In this recipe, I used Justin's peanut butter. I always have a jar of it as well as the almond butter in the fridge and a backup jar of peanut butter in the pantry. And I love the St. Dalfour jams! I used blueberry for this recipe but any other fruit would work just fine. I love that there's nothing other than fruit in this jam. It's sweetened with grape juice and dates. Genius!
The amount you spread onto your bread is a matter of personal preference as well as the size of the bread you're using, but I used about 1 to 2 tablespoons of each.
In a baking pan big enough for the PB&J sandwiches to fit, combine the eggs, milk, cinnamon, nutmeg, and set it aside. When making french toast, I like using a container with a flat bottom like a baking pan, as opposed to a mixing bowl, because it's easier to dunk the bread.
Heat a nonstick frying pan over medium-low heat, and melt some butter. Dunk the sandwiches in the egg mixture, let it soak for a few seconds on each side, and place them onto the buttered pan.
Cook the peanut butter and jelly stuffed french toast for a few minutes on each side until they're golden. Take them out onto a plate and drizzle some maple syrup or honey on top.
Because I used slightly thicker slices of multigrain bread, it turned out to be quite filling. Although I personally like the flavor of multigrain bread you could make this recipe using white fluffy sandwich bread for a lighter french toast.
This peanut butter and jelly stuffed french toast is a nice change from your classic PB&J. It hits the spot when you're in the mood for comfort food but also something quick and easy.
What are you having for breakfast today?
Peanut Butter and Jelly Stuffed French Toast
- 2 eggs
- ¼ cup milk
- ¼ teaspoon ground cinnamon
- dash of nutmeg
- 6 to 8 slices of bread
- peanut butter
- 1 tablespoon butter
- maple syrup or honey
- Spread some peanut butter and jam/jelly of choice onto your slices of bread.
- In a container with a flat bottom, combine the eggs, milk, cinnamon, nutmeg, and set it aside.
- Heat a nonstick frying pan over medium-low heat, and melt some butter.
- Let the sandwiches soak for a few seconds on each side in the egg mixture and place them onto the buttered pan.
- Cook the stuffed french toast for a few minutes on each side, until they're golden.
- Take them out onto a plate and drizzle some maple syrup or honey on top.