Almond-Butter-and-Jelly French Toast

Photo: Johnny Miller

This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB and J. Instead of peanut butter, it's made with almond butter.

Yield: 4
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 30 Minutes


Ingredients

  • 3 cups frozen mixed berries
  • 1/4 cup sugar
  • 3 (large) eggs
  • 1 1/2 cups milk
  • 8 slices good-quality white bread
  • 1/2 cup salted almond butter
  • 1/4 cup roasted, salted, chopped almonds, plus more for garnish
  • 1/4 cup seedless raspberry preserves
  • 2 tablespoons unsalted butter

Preparation

  1. In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 minutes.
  2. Meanwhile, in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter. Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches.
  3. Heat a large griddle and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned, about 3 minutes. Add the remaining butter, flip the sandwiches and cook until golden, about 3 minutes longer. Transfer the French toast to plates and spoon the mixed-berry sauce on top. Garnish with chopped almonds and serve right away.
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