Jammy French Toast / Hot Jam Sandwich
"This is basically a jam sandwich cooked like french toast. You can use any jam you like but raspberry is my fave so for the sake of this recipe that's what I'm listing. Lovely!"
photo by Wendy-Bob
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 1 large egg
- 2 teaspoons caster sugar
- 1⁄4 teaspoon vanilla extract
- 2 slices white bread
- 2 tablespoons raspberry jam
- butter
directions
- Beat the egg, sugar and vanilla in a shallow dish.
- Make up your jam sandwich with the bread and jam. Cut the crusts off if you wish (I do!).
- Soak the sandwich in the egg mixture until it has all been absorbed into the sandwich.
- Heat a knob of butter in a frying pan over a medium heat.
- Fry for 1 - 2 minutes on each side or until lovely and golden.
- Serve immediately.
Questions & Replies
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Reviews
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A little to rich for my tastes. But I did like the outside of the sandwich I think next time I will add sausage inside and no jelly. Thanks for the idea. -
A+ reviews from the bf. I used strawberry jelly and whole wheat bread. It was quick and easy, thanks! -
I will start by saying that I loved the taste of this. However, I felt like I had to cook it longer than suggested, because I am fanatical about making sure the eggs are done and I couldn't tell if it was done in the middle. In the future, I think I will stick to regular French Toast and then top it with the jelly or jam that I have on hand. Thanks for the idea, though. -
This is delicious! I don't know why I didn't think of this! I used blackberry jam and whole wheat bread. It really hit the spot on a cool day! Thanks for sharing.
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Wow!!! This was even better than I had thought it would be! We used Grape Jam (not jelly) cuz I didn't want to open a new jar of raspberry. It was sooo good, and soooo easy! I might even use this for my cooking class!! I sprinkled it with powdered sugar!
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Tweaks
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Didn't have all ingredients for it though
RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
