French Toast Peanut Butter and Jelly |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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What kid (or grown-up, for that matter) wouldn't love this ooey-gooey sandwich? Serve the souped-up PB&Js with fresh fruit. Ingredients:
2/3 cup 2% reduced-fat milk |
1 large egg, lightly beaten |
1/2 teaspoon baking powder |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
8 slices white whole-wheat sandwich bread |
1/2 cup strawberry preserves |
6 tablespoons creamy peanut butter |
1 tablespoon canola oil, divided |
1 tablespoon powdered sugar |
Directions:
1. Combine first 5 ingredients in a medium shallow dish, stirring well with a whisk. Place bread slices on a flat surface. Spread 2 tablespoons preserves over each of 4 bread slices, and spread 1 1/2 tablespoons peanut butter over each of the remaining 4 bread slices. Assemble sandwiches. Carefully dip 2 sandwiches in milk mixture, turning to coat.
2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons canola oil to pan; swirl to coat. Place coated sandwiches in pan; cook 2 minutes on each side or until toasted. Remove sandwiches from pan. Repeat procedure with remaining oil, 2 sandwiches, and milk mixture. Sprinkle powdered sugar evenly over sandwiches; cut each sandwich in half diagonally.
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