Recipe by Roosie
When turning your PB&J into french toast, you get a breakfast that's more substantial than most! (Hey, I'm a poet and I didn't even know it!) Recipe is credited to Wanda Byars of Norman, Oklahoma and is from the La Leche League International Cookbook "Whole Foods for the Whole Family." Cook time is estimated time to cook 'sandwiches' with estimate of about 5 minutes each.
Top Review by children from A to Z
I have this same recipe and made it for my kids. They loved it. I used strawberry jelly and raisins. My 18mos old ate every bite, thats saying a lot he is very picky. Thanks for posting Roosie!
- 1⁄2 cup peanut butter
- 1⁄2 cup chopped raisins or 1⁄2 cup dried apricots or 1⁄2 cup any dried fruit, of your choice
- 2 tablespoons apricot preserves or 2 tablespoons preserves, of your choice that combines well with the dried fruit you chose
- 1 dash cinnamon
- 12 slices whole wheat bread
- 2 eggs
- 1⁄2 cup milk or 1⁄2 cup soymilk
- 2 tablespoons butter or 2 tablespoons oil (you may use less if you are using a nonstick pan or use cooking spray)
Directions See How It's Made
- Mix peanut butter, fruit, preserves and cinnamon.
- Spread six of the slices of bread with this mixture.
- Top each with the remaining slices of bread, just like a sandwich.
- Beat eggs and milk together.
- Dip sandwich lightly in the egg mixture, letting excess drip off.
- Melt butter in skillet and fry sandwiches over medium heat, browning on each side.
- Serve hot.