PB & J French Toast Sandwiches

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1 1/2 cups milk
6 eggs, beaten
3 tablespoons sugar
1 tablespoon vanilla extract
8 slices firm home-style white bread, each 1/2 inch thick
About 1/4 cup peanut butter
About 1/4 cup jelly or preserves of choice
canola oil or other flavorless oil or nonstick spray, for the griddle
Warmed maple syrup or confectioners' sugar (in a sieve) for serving




Position a rack in the middle of the oven and preheat to 250 degrees F.

In a shallow bowl, thoroughly whisk together the milk,eggs,sugar,and even vanilla.

Spread 1 side of each of 4 slices of the bread with a thin, even layer of peanut butter that entirely covers the side. Spread the peanut butter with a thin, even layer of the jelly that entirely covers the peanut butter. Set the remaining 4 slices of bread atop the jelly.

Working in batches if necessary, soak the sandwiches in the milk mixture, turning them carefully once, until very wet.

Set a large, preferably nonstick griddle or skillet over medium heat, or preheat an electric griddle to 375 degrees F. When it is hot (test by flicking a few drops of water onto the griddle; they should skitter around briefly before evaporating), dip a folded paper towel into the oil and lightly brush the griddle. Working in batches if necessary, carefully add the soaked sandwiches and cook them, moving them around on the griddle to promote even browning and turning them once at the halfway point, until they are crisp and golden on both sides, 9 to 10 minutes' total cooking time.

Serve the sandwiches immediately, or keep warm in the oven. Repeat with the remaining sandwiches

Drizzle with maple syrup or sprinkle with confectioners' sugar and serve hot.


Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  4 Servings

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