French Toast Peanut Butter and Jelly Sandwiches Recipe
Daily Value: 23%
Vegetarian, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||58µg||15%|
|Fatty acids, total monounsaturated||9g||0%|
|Fatty acids, total polyunsaturated||5g||0%|
Exclusive from The Daily Meal
This recipe does breakfast right, pairing a beloved staple — French toast — with the delicious combination of peanut butter and jelly.
- 2/3 cup 2 percent reduced-fat milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 large egg, lightly beaten
- 8 slices whole-wheat bread
- 1/2 cup strawberry preserves
- 6 tablespoons creamy peanut butter
- 1 tablespoon canola oil, divided
- 1 tablespoon powdered sugar
Combine the first 5 ingredients in a medium shallow dish, stirring well with a whisk. Place the bread slices on a flat surface. Spread 2 tablespoons of the preserves over 4 of the bread slices, and spread 1½ tablespoons of peanut butter over each of the remaining 4 bread slices. Assemble sandwiches.
Carefully dip 2 sandwiches in the milk mixture, turning to coat. Heat a large skillet over medium-high heat. Add 1½ teaspoons of the canola oil to the pan; swirl to coat. Place the coated sandwiches in the pan and cook for 2 minutes on each side or until they're nicely toasted. Remove the sandwiches from pan and repeat the procedure with the remaining 2 sandwiches, milk mixture, and oil. Sprinkle powdered sugar evenly over the sandwiches and cut each sandwich in half diagonally.