French Toast Peanut Butter and Jelly

Photo: John Autry; Styling: Cindy Barr
What kid (or grown-up, for that matter) wouldn't love this ooey-gooey sandwich? Serve the souped-up peanut butter and jelly sandwiches with fresh fruit.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 394
Fat 19.4 g
Satfat 4.6 g
Monofat 8.7 g
Polyfat 5.1 g
Protein 14.9 g
Carbohydrate 43.2 g
Fiber 5.4 g
Cholesterol 48 mg
Iron 1.6 mg
Sodium 519 mg
Calcium 124 mg

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

Preparation

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.

Note:

Julianna Grimes,

September 2011