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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 19.4g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 8.7g
  • Polyunsaturated fat: 5.1g
  • Protein: 14.9g
  • Carbohydrate: 43.2g
  • Fiber: 5.4g
  • Cholesterol: 48mg
  • Iron: 1.6mg
  • Sodium: 519mg
  • Calcium: 124mg

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. 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. 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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