PB&J FRENCH TOAST
Steps:
- Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.
Nutrition Facts : Calories 370 calories, Fat 19g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 416mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 11g protein.
INDIVIDUAL PB AND J BAKED FRENCH TOAST
Provided by Erin Jeanne McDowell
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lightly grease four 5-inch creme brulee ramekins, each with 1/2 tablespoon of the butter.
- Cut the slices of bread in half as you would cut a sandwich (either down the middle or on a diagonal)--you'll use 3 slices for each portion.
- Spread the peanut butter on 4 of the pieces of bread. Spread the jelly on 4 of the remaining pieces and stack them on the peanut butter pieces, laying them slightly askew. Top each stack with 1 piece of the remaining bread. Transfer each to a prepared ramekin.
- In a medium bowl, whisk the eggs, cream, the 3 tablespoons brown sugar, the maple syrup, cinnamon and salt together to combine. Gently pour or ladle 1/4 of the mixture over each portion, coating the top layer of bread. If desired, sprinkle each portion with a pinch or two of brown sugar.
- Place the ramekins on a rimmed baking sheet and bake until the bread looks gently toasted at the edges, but still soft in the center, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes, then sprinkle with confectioners' sugar and serve.
PBJ FRENCH TOAST
If you love 'pb and j sandwiches,' you will love this!
Provided by cindy67
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
- Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
- Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.
Nutrition Facts : Calories 517.5 calories, Carbohydrate 68 g, Cholesterol 168.1 mg, Fat 19.4 g, Fiber 3 g, Protein 17.3 g, SaturatedFat 4.9 g, Sodium 538.3 mg, Sugar 25.2 g
INDIVIDUAL BAKED FRENCH TOAST
Make and share this Individual Baked French Toast recipe from Food.com.
Provided by swirlycinnacakes
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a large bowl, whisk together eggs, milk, maple syrup, salt and vanilla extract until frothy. Cut or tear bread into small pieces, about 1/2-1 inch big. Place bread pieces into milk mixture and press down to soak it all up.
- Divide evenly into four 6-oz. ramekins and place ramekins on a baking sheet.
- Bake for about 25 minutes, until a knife inserted into the center comes out fairly clean.
- Serve immediately.
Nutrition Facts : Calories 136.8, Fat 4.5, SaturatedFat 1.7, Cholesterol 110.6, Sodium 375.7, Carbohydrate 15.8, Fiber 0.6, Sugar 4.5, Protein 7.1
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- *Preheat the oven to 400°F (200°C). Spray or brush the Mini Deep Covered Baker with oil.*Use your fingers or the Paring Knife to trim the crusts off of the bread slices.
- Spread the peanut butter onto one side of 3 pieces of bread. Spread jelly over the remaining 3 bread slices.*Stack the bread pieces together to form 3 sandwiches. Cut the sandwiches into 3 strips each.In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla, and cinnamon.Arrange the sandwich strips in the bottom of the baker (they will be squished!). Pour the egg mixture over the top.*Bake, uncovered, for 20–22 minutes, or until the egg mixture is set.
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