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
- 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).
- Spread peanut butter mixture as evenly as possible on one side of each slice of bread, using it all.
- Sandwich the two bread slices together, peanut butter sides in, and press gently to compact. Repeat to make 4 sandwiches.
- In small, flat-bottomed bowl large enough to hold a sandwich, combine eggs and milk; beat well with fork to mix.
- 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.
- Dip both sides of each sandwich into the egg mixture, then place on the griddle.
- Cook 2 to 3 minutes over medium heat, until golden brown on bottom.
- Flip the sandwiches over with a spatula; continue cooking several more minutes until the second side is golden brown.
- 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.
Search this site:
Brown-Bag Barcelona Chicken
Buttermilk Basil Dressing
Chinese "Barbecued" Pork
(A No-Flame, No-Fire Recipe)
Green Onion French Bread
Happy, Dappy, Flappy Jacks
Irma's Spiced Nuts-to-You
Mexican Fiesta Taco
or Burrito Mix