French Toast Peanut Butter and Jelly Sandwiches

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  • 2/3 Cups  2 percent reduced-fat milk
  • 1/2 Teaspoon  baking powder
  • 1/2 Teaspoon  vanilla extract
  • 1/8 Teaspoon  salt
  • large egg, lightly beaten
  • slices whole-wheat bread
  • 1/2 Cup  strawberry preserves
  • 6 Tablespoons  creamy peanut butter
  • 1 Tablespoon  canola oil, divided
  • 1 Tablespoon  powdered sugar

This recipe does breakfast right, pairing a beloved staple — French toast — with the delicious combination of peanut butter and jelly.


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.

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