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Peanut Butter French Toast Sandwiches

Calling all peanut butter lovers! This one's for you. You simply put two slices of bread together with a lightly sweetened peanut butter filling, then dip into egg and grill. Stephanie Zonis, whose I Love Chocolate column appeared on globalgourmet.com in the 1990's, created this recipe. She likes to use cinnamon-raisin bread, but you can use whatever bread you have. Serve with any variety of jam or jelly, or my favorite, no-sugar-added fruit preserves.

• Prep time: 5 minutes
• Cook time: 7 minutes
• Yield: 4 sandwiches

 

Ingredients and steps:

• 7 tablespoons confectioners' sugar (or to taste)
• 1/3 cup peanut butter, smooth or chunk
• 5 teaspoons hot water
• 8 slices bread, each about 1/2-inch thick
• 2 eggs or 1/2 cup liquid egg substitute
• 2 tablespoons milk
• Jam or jelly of your choice (for serving), slightly warmed if desired

 

1. In small bowl, combine confectioners' sugar, peanut butter, and water. With a spoon, stir until well-blended (mixture will be thin initially, but will thicken slightly).
2. Spread peanut butter mixture as evenly as possible on one side of each slice of bread, using it all.
3. Sandwich the two bread slices together, peanut butter sides in, and press gently to compact. Repeat to make 4 sandwiches.
4. In small, flat-bottomed bowl large enough to hold a sandwich, combine eggs and milk; beat well with fork to mix.
5. If your griddle isn't nonstick, melt a small amount of butter or margarine in it to coat the pan surface, or coat with nonstick spray. Heat the griddle (or skillet) over medium heat.
6. Dip both sides of each sandwich into the egg mixture, then place on the griddle.
7. Cook 2 to 3 minutes over medium heat, until golden brown on bottom.
8. Flip the sandwiches over with a spatula; continue cooking several more minutes until the second side is golden brown.
9. Remove from griddle. Serve hot with jam or jelly on the side.

 

Vary It! Omit the confectioners' sugar for a less sweet filling—except for natural peanut butter, most commercial brands already contain added sugar. Or, for a decorative presentation, dust the cooked sandwiches lightly with confectioners' sugar through a sieve. You can also serve with maple or other syrup instead of jam or jelly. Use multi-grain bread with seeds and nuts to bring out the flavor of the peanuts.

 

Recipes: Breakfasts, Brown-Bags, & Breads

 

Recipe © 1999 by Stephanie Zonis. Modified and published with permission by Kate Heyhoe.