Description
A delightful twist on the classic peanut butter and jelly sandwich, transformed into a rich and indulgent French toast that captures childhood nostalgia.
Ingredients
Scale
- 4 large eggs
- 1 1/4 cups whole milk
- 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 12 slices brioche bread
- 3/4 cup creamy peanut butter
- 1/4 cup raspberry jam
Instructions
- Heat your griddle to a range of 350°F to 375°F, greasing if necessary.
- In a shallow bowl, whisk together eggs, whole milk, granulated sugar, vanilla extract, cinnamon, and kosher salt until smooth.
- Spread 2 tablespoons of peanut butter on 6 slices of brioche and 2 teaspoons of raspberry jam on the other 6 slices.
- Assemble the sandwiches by pairing each peanut butter slice with a jam slice.
- Dip each sandwich into the egg mixture, ensuring all sides are lightly coated.
- Place each sandwich on the griddle and cook for 2-4 minutes per side until golden brown.
- Serve immediately with toppings such as maple syrup, extra peanut butter, or fresh fruit.
Notes
For lighter variations, consider using low-fat milk, natural sweeteners, or whole grain bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 375
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg