Best 7 Peanut Butter Jelly French Toast Recipes

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.

PIE IRON PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat.
• Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate.
• Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner's sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• Spread peanut butter on 4 slices of bread; spread jelly on other 4 slices of bread.
• Put one slice of each together to form sandwiches.
• In mixing bowl, lightly beat eggs; add milk and salt and mix together.
• Melt butter in a large skillet over medium heat.
• Dip sandwiches in egg mixture, coating well.
• Place in skillet and brown both sides.
• Serve immediately.

PEANUT BUTTER & JELLY FRENCH TOAST ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• In a large, shallow baking dish, whisk together the eggs, milk, salt, sugar, vanilla, and cinnamon until combined. Dip the bread slices, 1 or 2 at a time, into the egg mixture and flip to make sure both sides are well coated.
• Melt the butter in a large pan over medium heat. Working in batches and adding more butter as needed, add the soaked bread to the skillet and cook until golden brown, 2-3 minutes per side. Transfer the French toast to a baking sheet or plate and let cool slightly.
• Scoop about ½ cup of Kroger® Brand Deluxe Peanut Butter & Jelly Ice Cream onto a piece of French toast, then top with a second piece. Repeat with the remaining French toast and ice cream. Freeze for at least 2 hours, until firm.
• Use a star-shaped cookie cutter to cut out the center of each French toast ice cream sandwich, discarding the scraps.
• Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• 1. Mix together all your French toast ingredients (except the bread and peanut butter).
• 2. On four slices of wheat bread, spread peanut butter to desired thickness. Place the second slice of bread on top and trim off the crusts. Pinch all four sides together to form a "pillow" so peanut butter doesn't leak out while toasting.
• 3. Dip into egg mixture on both sides, making sure bread absorbs it. Then place onto a preheated buttered frying pan. Toast on both sides, and repeat with the other sandwiches.
• 4. Reserving about 6 or 7 of the strawberries. Hull, wash, and place the rest of the strawberries in a blender with the maple syrup. Blend on high until all the berries are pureed.
• 5. With the remainder of the strawberries, hull and slice (I use an egg slicer for uniform slices) then add the pureed strawberries.
• 6. To serve, place two of the peanut butter sandwiches on a plate. Top with strawberry syrup and dust lightly with powdered sugar (if desired). Bon Appetit!

PEANUT BUTTER AND JELLY FRENCH TOAST

Steps:

• 1. Combine peanut butter, half and half and maple syrup in a small saucepan. Whisk thoroughly. Heat over medium heat, whisking occasionally until hot and just starting to simmer. Remove from heat, cover and set aside.
• 2. Spread jelly on 4 slices of the bread and top with remaining 4 slices.
• 3. Whisk together eggs and milk.
• 4. Heat a skillet sprayed with cooking spray over med-high heat. Dip each sandwich in egg mixture(both sides), and cook until golden brown on one side. Flip over and cook the other side.
• 5. Cut cooked sandwiches into triangles, arrange on plates and drizzle with the peanut butter syrup.

PEANUT BUTTER JELLY FRENCH TOAST

Steps:

• 1. In a large bowl, mix the eggs, 4 tablespoons of the peanut butter, the cream and the vanilla extract with a whisk. Keep whisking; the peanut butter will eventually break down. 2. Heat the butter in a skillet over medium low heat. Dip the slices in the egg mixture and cook until egg sets on both sides. Heat the remaining 2 tablespoons of peanut butter in the microwave oven for 1 minute. Then heat the jam or preserves in the microwave for 30 seconds. Drizzle the liquefied peanut butter and the liquefied jam over the cooked French toast. Sprinkle with powdered sugar. Add crushed peanuts if you dare go crunchy.