Recipe by Chris from Kansas
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.
Top Review by Ransomed by Fire
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.
- 2 eggs
- 1⁄4 cup skim milk
- 1⁄4 teaspoon salt
- 1⁄2 cup preserves (any flavor)
- 8 slices bread
- powdered sugar
Directions See How It's Made
- In a small bowl, beat eggs, milk and salt; set aside.
- Spread preserves on four slices of bread; top with the remaining bread.
- Trim crusts; cut each sandwich into three strips.
- Dip both sides in egg mixture.
- Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown.
- Dust with powdered sugar.