4.333335
3 ratings

French Toast Peanut Butter and Jelly Sandwiches

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

Ingredients

  • 2/3 Cups 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

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving495
Total Fat20g31%
Sugar29gN/A
Saturated4g21%
Cholesterol50mg17%
Protein16g33%
Carbs64g21%
Vitamin A42µg5%
Vitamin B120.3µg5.4%
Vitamin B60.3mg14.4%
Vitamin C4mg6%
Vitamin D0.7µg0.2%
Vitamin E5mg23%
Vitamin K8µg10%
Calcium221mg22%
Fiber5g22%
Folate (food)60µgN/A
Folate equivalent (total)60µg15%
Iron2mg14%
Magnesium96mg24%
Monounsaturated10gN/A
Niacin (B3)6mg30%
Phosphorus343mg49%
Polyunsaturated5gN/A
Potassium402mg11%
Riboflavin (B2)0.3mg18.6%
Sodium437mg18%
Sugars, added21gN/A
Thiamin (B1)0.3mg21%
Zinc2mg14%