Recipe of the Week: The Most Delicious PB&J Stuffed French Toast
By Devon Carey Berrier
I have made this specialty for breakfast and for dessert. It is incredible for group brunches, but only when served hot from the pan.
WHAT YOU NEED:
4 slices cinnamon raisin bread (preferably from a loaf with frosting on top)
½ cup egg beaters
¼ cup low fat vanilla soy milk
1 teaspoon really good vanilla
A pinch of salt
Reduced fat chunky peanut butter (I find that Jif makes the best to cook with, because it isn’t overly sweet)
Raspberry jam (or whatever flavor you love most)
1 tablespoon butter
In a large mixing bowl, whisk the eggs, milk, vanilla, and pinch of salt until its well blended. On the stove, heat up a large skillet on medium-high heat (and spray with cooking spray) and melt the butter. Take the two slices of bread, on one slather as much peanut butter as you like, and on the other slather on the jam and slap the two pieces together. Do the same with the other 2 slices of bread. Take the sandwiches and dip them in the egg mixture (be sure not to leave the slice in the mixture for too long—you want to keep the structure of the bread and not let it get too soggy). When the butter in the pan is beginning to brown, add the coated slices of bread—if you can fit both sandwiches, great, if not, do 1 at a time. When one side is browned up and just a touch crispy, flip the sandwich and brown the other side. When both sides are done, take the sandwiches out and slice them into fourths. Place on a platter, and dust with powdered sugar, and drizzle with maple syrup.
To make a desert dish, simply throw these little nuggets of deliciousness on top of your favorite ice cream. Its is incredible!