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French Toast Peanut Butter and Jelly

French Toast Peanut Butter and Jelly
Photo: John Autry; Styling: Cindy Barr
Hands-on time 15 mins
Total time 15 mins
Yield

Serves 4 (serving size: 1 sandwich)

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.

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

Nutrition 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

How to Make It

  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.