Peanut Butter And Jelly Toastie Recipes

PBJ FRENCH TOAST

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.

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.

TOASTED PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Spread butter on one side of each bread slice. Flip slices over and spread with peanut butter. Spread preserves onto one slice and top with remaining bread slice, buttered-side-up.
• Adjust the cooking rack to the center position if possible, otherwise use the bottom position.
• Place sandwich directly in the center of the toaster oven cooking rack.
• Set toaster oven to TOAST on MEDIUM and cook until bread is toasted about 2½ to 3 minutes, adding more time as needed.
• Use tongs or a spatula to carefully remove the sandwich. Cool slightly, then slice in half and dig in!

PEANUT BUTTER AND JELLY TOASTIE

Steps:

• Brush the sandwich toaster with a little sunflower oil and preheat to the highest setting.
• Butter the bread on one side only. Turn one slice over and spread on the peanut butter. Turn the second slice over and spread with the jam. Sandwich the peanut butter and jam together and place the sandwich in the toaster. Cook for 3 minutes until crisp and golden.

PIE IRON PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
• Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.
• Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.

PEANUT BUTTER AND JELLY OVERNIGHT OATS

Steps:

• Whisk together almond milk, oats, 1/4 cup peanut butter, chia seeds, maple syrup, and salt in a bowl. Cover and refrigerate, 8 hours to overnight.
• Before serving, stir in strawberry preserves, remaining peanut butter, and more maple syrup if needed. Top with sliced strawberries and slivered almonds.