Peanut Butter and Jelly French Toast

I’m the kind of person who starts making challah at 7:30 on a Friday night just to have some bread to use for french toast the next day. It’s been a long week, and I really wanted some Saturday morning french toast.

But when Saturday morning came, I didn’t know what kind of french toast to make.  I wanted to do something interesting, but I’d already made Almond French Toast, and there is STILL no pumpkin in the grocery store, so Pumpkin French Toast was (very sadly) not a possibility.

That’s when my peanut butter obsession kicked in and I realized you can make Peanut Butter French Toast. And you can top it with homemade jam to make Peanut Butter and Jelly French Toast.

Now we’re talking 🙂

I didn’t really know when to add the peanut butter to the soaking liquid, so there were lots of chunks floating around that made a super yummy peanut buttery crust on the outside. In the recipe I’ve changed it so that the peanut butter will be infused though the whole bread, but if you want it on the crust, whisk the eggs, add the milk and vanilla, then add the peanut butter and whisk as best as possible. The lumps will stick to the outside and give you little clumps of delicious peanut butter.

I love making french toast on Saturday mornings – it’s the best way to kick off a relaxing weekend. What’s your favorite Saturday morning breakfast?

Peanut Butter and Jelly French Toast

Makes 6 pieces of French Toast

6 slices of thick bread, like Challah

2 eggs

3/4 cup of milk

1/4 cup of peanut butter

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon

3-4 tablespoons of butter, for frying

Jam, for spreading, I used Raspberry

Lay the sliced pieces of bread down in a glass baking dish.

Place the peanut butter in a small bowl. Add the milk bit by bit while stirring the peanut butter constantly to create an even texture. When all the milk is added, set aside.

In another bowl, crack the two eggs and whisk them together. Add the vanilla extract, the peanut butter milk mixture, and the ground cinnamon, whisking to combine.  Pour the liquid over the bread, covering most of each slice. Make sure to pour out all of the liquid because it will be absorbed by the bread when it soaks.

Cover the dish with aluminum foil and place in the refrigerator for 10-15 minutes to let the bread absorb the liquid.

Heat up a medium pan on the stove to medium low heat. Add 1 tablespoon of butter and spread around the pan as it melts. Place 2-3 pieces of the soaked bread in the pan and cook until each side is golden brown, flipping after 2-3 minutes. Add 1 tablespoon of butter and let it melt before adding more bread.

Spread jam on top of each slice and drizzle with melted peanut butter, if desired. Enjoy and have a great weekend!

Deanna

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