PBJ-Stuffed French Toast Recipe

PBJ-Stuffed French Toast Recipe photo by Taste of Home

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“I used some of my favorite foods to create this…and now it's become a favorite recipe to serve drop-in friends. They love it!” Ruth Ann Bott - Lake Wales, Florida

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PBJ-Stuffed French Toast Recipe

Prep/Total Time: 10 min.

Yield: 2 Servings

5 5 10

Ingredients

3 tablespoons cream cheese, softened
2 tablespoons creamy peanut butter
4 slices Italian bread (3/4 inch thick)
2 tablespoons red raspberry preserves
2 eggs, lightly beaten
1 tablespoon evaporated milk
Maple pancake syrup, optional

Directions

In a small bowl, combine cream cheese and peanut butter. Spread on two slices of bread; top with preserves and remaining bread. In a shallow bowl, whisk eggs and milk. Dip both sides of sandwiches into egg mixture.
In a greased large nonstick skillet, toast sandwiches for 2-3 minutes on each side or until golden brown. Serve with syrup if desired. Yield: 2 servings.

Nutritional Facts 1 serving (calculated without syrup) equals 465 calories, 23 g fat (9 g saturated fat), 238 mg cholesterol, 567 mg sodium, 48 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as PBJ-Stuffed French Toast in Simple & Delicious January/February 2009, p37

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PBJ-Stuffed French Toast

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(1-1) of 1 reviews

Reviewed on Jan. 30, 2010 by mjlouk

I picked this recipe because it seemed so kid friendly, but I think if I make it again I will just use plain white bread so it's easier for the kids to eat. The french bread was too think for the kids to get their mouths around.