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.
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