Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a great kid-friendly recipe. It is easy to make and very tasty. Adults like it too! It would also be a nice addition to a brunch menu.

Directions

  1. In a small bowl, beat eggs, milk and salt; set aside.
  2. Spread preserves on four slices of bread; top with the remaining bread.
  3. Trim crusts; cut each sandwich into three strips.
  4. Dip both sides in egg mixture.
  5. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown.
  6. Dust with powdered sugar.
Most Helpful

I made this for breakfast yesterday morning using homemade peach preserves, and it was REALLY good - and really easy! I like how the two layers of bread prevent the bread from getting waterlogged and thin like they do when I make normal French toast with sandwich bread. In fact, I like this recipe and the general idea behind it so much that I am planning to try this with pancake syrup in the middle sometime instead of preserves. I do believe this could be the answer to all my French toast-making woes. Thank you! UPDATE: I made this today using regular pancake syrup instead of preserves, and it worked pretty well. The syrup seemed to thicken a little and kind of reminded me of a soft pecan pie filling. There was no need to put syrup or sugar on the outside. It made for a much less messy version of French toast.

Ransomed by Fire October 02, 2009

Delicious! And so easy to put together & cook, too! I used sugar free strawberry preserves, Sara Lee's white whole wheat bread & added some cinn to the egg mix (skipped the salt). I cut the sandwich into half rather than thirds-easier to flip over! Served with some sugar free maple syrup. Thanks for sharing!

LUVMY2BOYS February 25, 2007