Back to School: PB&J with a touch of French toast
Posted July 16, 2010
Updated July 27, 2010
The constant hunt for new and exciting lunches to pack for my son has led to some pretty creative experiments.
The fried egg and cheddar on whole wheat was a flop. Cold sirloin and cold carbonara were hits. Your basic grilled cheese got a lukewarm reception. Even with the addition of ham. But peanut butter and pretzel sandwiches have become a standard item.
And that got me thinking about your basic peanut butter and jelly sandwich. If you can grill a cheese sandwich, why not a PB&J? So I tried it with a bit of butter in the skillet and it was a huge hit, especially once I added a bit of cinnamon to the butter. Warm melty peanut butter and sweet jam. What's not to love?
Riffing on that was how I came up with this cross between a grilled peanut butter and jelly and French toast. I simply made a classic PB&J, soaked it in egg, then fried it on both sides. Add a sprinkle of powdered sugar and you've got a little bit of heaven.
FRENCH TOAST PB&J
Start to finish: 10 minutes
1 large egg
1 tablespoon milk
1/4 teaspoon ground cinnamon
2 slices whole-wheat bread
2 tablespoons peanut butter
1 tablespoon fruit jam
1 tablespoon butter
In a wide, shallow bowl, whisk together the egg, milk, cinnamon and salt.
Use the bread, peanut butter and jam to make a peanut butter and jam sandwich. Spread half of the peanut butter on each slice of bread. This helps the sandwich hold together.
Soak the sandwich in the egg mixture for 2 minutes per side, pressing it gently with a fork to help it absorb the egg.
Heat a medium skillet over medium. Add the butter. When the butter has melted, add the sandwich and fry for 2 minutes, or until the bottom is lightly browned. Use a spatula to flip the sandwich, then cover the skillet and cook for another 2 minutes, or until browned on the second side.
Serve sprinkled with powdered sugar.
Nutrition information per serving (values are rounded to the nearest whole number): 549 calories; 34 calories from fat; 34 g fat (10 g saturated; 0 g trans fats); 211 mg cholesterol; 44 g carbohydrate; 20 g protein; 7 g fiber; 762 mg sodium.