Pb And J French Toast With Strawberry Compote Recipes

PB&J FRENCH TOAST

PB&J French Toast image

My grandpa made an awesome breakfast for us grandkids: French toast that started on the griddle as a peanut butter and jelly sandwich.-Lindsey Folsom, Dorsey, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup creamy peanut butter
1/4 cup grape jelly or jelly of your choice
8 slices sandwich bread
2 large eggs
1/4 cup 2% milk
2 tablespoons butter
Sliced fresh strawberries and chopped salted peanuts, optional
Confectioners' sugar or maple syrup

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.

CINNAMON SWIRL FRENCH TOAST WITH STRAWBERRY COMPOTE

Cinnamon Swirl French Toast with Strawberry Compote image

Yield 4

Number Of Ingredients 7

Ingredients

1 package (about 14 ounces) frozen sliced strawberries
2 tablespoons sugar
1/4 cup water
4 egg
1/4 cup milk
2 tablespoons butter
8 slices Pepperidge Farm® Cinnamon Swirl Bread

Steps:

Heat the strawberries, sugar and water in a 10-inch skillet over high heat to a boil. Cook on high for 10 minutes or until the strawberries are very soft and the liquid is reduced to a syrupy consistency. Remove the skillet from the heat and let the compote cool.Beat the eggs and milk in a shallow baking dish.Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium heat. While the butter is heating, place 4 bread slices into the egg mixture and turn to coat.Cook the coated bread slices for about 2 minutes on each side or until golden brown. Repeat with the remaining butter and bread slices. Serve with the strawberry compote. Tips For a lemony twist, stir 1/2 teaspoon grated lemon zest and 1 teaspoon lemon juice into the cooled strawberry mixture.

PBJ FRENCH TOAST

PBJ French Toast image

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

Ingredients

6 tablespoons peanut butter
6 tablespoons mixed berry jam
12 slices challah bread
1 cup milk
4 eggs
¼ cup white sugar
2 tablespoons raspberry-flavored liqueur
½ teaspoon vanilla extract
1 tablespoon vegetable oil, or as needed

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 PB AND J BAKED FRENCH TOAST

Individual PB and J Baked French Toast image

Provided by Erin Jeanne McDowell

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, at room temperature
6 slices brioche or other soft bread, preferably from a sandwich-style loaf
4 heaping tablespoons peanut butter
4 heaping tablespoons jelly, jam or preserves
2 large eggs
1/2 cup heavy cream or half-and-half
3 tablespoons light brown sugar, plus more for sprinkling if desired
2 tablespoons pure maple syrup
Pinch of ground cinnamon
Pinch of fine sea salt
Confectioners' sugar, as needed, for sprinkling

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.

STUFFED PB&J FRENCH TOAST KABOBS

Stuffed PB&J French Toast Kabobs image

I turned peanut butter and jelly into French toast. Cut up and skewer these nifty sandwiches. You win the crown for creative parent of the year. Check out my blog, nibblesbynic.com, for more fun food ideas. -Nicole Meyer, Roslyn, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/3 cup seedless strawberry jam
8 slices challah or egg bread (1/2 inch thick)
1 cup sliced fresh strawberries
1 teaspoon ground cinnamon
1/2 cup creamy peanut butter
5 large eggs
3/4 cup 2% milk
5 tablespoons maple syrup, divided
3/4 teaspoon vanilla extract
8 fresh strawberries, halved
Additional maple syrup and sliced fresh strawberries

Steps:

Spread jam over four slices of bread. Top with sliced strawberries; sprinkle with cinnamon. Spread peanut butter over remaining bread; place over top., Lightly grease a griddle; heat over medium heat. In a shallow bowl, whisk eggs, milk, 3 tablespoon syrup and vanilla until blended. Dip both sides of sandwiches in egg mixture, allowing each side to soak 10 seconds. Place sandwiches on griddle; toast 3-4 minutes on each side or until golden brown., Transfer sandwiches to a cutting board; brush sandwiches with remaining syrup. Cut sandwiches into quarters. On four metal or wooden skewers, alternately thread French toast and halved strawberries. If desired, serve with additional syrup and strawberries.

Nutrition Facts : Calories 639 calories, Fat 26g fat (6g saturated fat), Cholesterol 199mg cholesterol, Sodium 517mg sodium, Carbohydrate 83g carbohydrate (38g sugars, Fiber 5g fiber), Protein 21g protein.

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