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.
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
How to Make It
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.
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.
My family, all of us...LOVE pb&j, and we love french toast, so we're just amazed that we haven't thought of this on our own. My daughter (15) loves this, as do I. Thanks for a fun recipe that works for breakfast, lunch, after school snack, or any time :)
We loved it! I was a little hesitate at first because some of the reviews said that their bread was soggy! So instead of dipping the bread in the milk mixture, I used a spoon to spread the milk mixture on my bread! My husband and kids loved it and we will most certainly make this again.
DEVOURED by 10 year old boys! I used a thick all-natural, fresh ground PB which might help the soggy problem tzevaf reported. That and not over-soaking it in the egg bath. I served it with real maple syrup and it was a huge hit. This is a definite keeper for all future sleepovers!
I made this for Sunday breakfast and it was a huge disappointment. The sandwich was too thick for the custard to cook through, so the inside was soggy. It also made the PB & J mushy and the bread kept slipping off each other. I agree with jswillen that the combo was not appealing. My husband took out the innards and just ate the soggy bread. I could only eat half of mine.
Tried this recipe this morning on my son who stayed home from school due to a bad head cold. I used whole wheat bread, all natural grape jelly/preserves & pure vanilla extract, skipped the salt, olive oil instead of canola, and I sprinkled cinnnamon and sugar on the bread after placing it in the skillet. It was GREAT! We loved it!! It was the perfect balance of crispiness on the outside from the cinnamon sugar, and gooey in the middle! I will definitely be keeping this recipe as one of our family favorites! Thinking of making it a Thanksgiving breakfast tradition!!!
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