Peanut Butter French Toast Sandwiches Food

PEANUT BUTTER FRENCH TOAST SANDWICHES

Steps:

• Toss strawberries with 3 tablespoons granulated sugar. Whisk together eggs, remaining 2 tablespoons granulated sugar, milk, and vanilla. Spread peanut butter on 4 slices bread and top with remaining slices.
• In a large skillet, heat 1 tablespoon butter over medium-high. Dip both sides of sandwiches in egg mixture and add to skillet (if necessary, work in batches, adding more butter and reducing heat to medium after first batch). Cook until undersides are golden, 2 minutes, then flip and cook 2 minutes. To serve, dust sandwiches with confectioners' sugar and top with strawberries.

PEANUT BUTTER FRENCH TOAST

Steps:

• Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl.
• Heat the oil in a griddle or frying pan over medium heat.
• Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.

PEANUT BUTTER BANANA FRENCH TOAST

Steps:

• Spread peanut butter on two slices of bread. Top with banana slices and remaining bread. In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches into egg mixture. , In a large skillet, melt butter over medium heat; grill sandwiches on both sides until golden brown. Serve with honey if desired.

PBJ FRENCH TOAST

Steps:

• Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches.
• Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides.
• Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.

PEANUT BUTTER AND BANANA FRENCH TOAST

Steps:

• In a small bowl, lightly beat the egg and vanilla together.
• Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
• In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

PEANUT BUTTER FRENCH TOAST

Steps:

• Spread peanut butter on one piece of bread, and top with second slice, to make a sandwich.
• Dip the sandwich in the beaten egg, coating both sides throughly.
• Melt butter in pan,and place the sandwich in the pan. Turn it over once in order to brown both sides.
• Remove from pan and place on plate. Serve with syrup, and a sprinkle of confectioners sugar if desired.

PEANUT BUTTER AND BANANA STUFFED FRENCH TOAST

Steps:

• Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.
• In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.
• Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

PB&J FRENCH TOAST

Steps:

• Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners' sugar or serve with syrup.

STUFFED PB&J FRENCH TOAST KABOBS

Steps:

• Spread jam over four slices of bread. Top with sliced strawberries; sprinkle with cinnamon. Spread peanut butter over remaining bread; place over top., Lightly grease a griddle; heat over medium heat. In a shallow bowl, whisk eggs, milk, 3 tablespoon syrup and vanilla until blended. Dip both sides of sandwiches in egg mixture, allowing each side to soak 10 seconds. Place sandwiches on griddle; toast 3-4 minutes on each side or until golden brown., Transfer sandwiches to a cutting board; brush sandwiches with remaining syrup. Cut sandwiches into quarters. On four metal or wooden skewers, alternately thread French toast and halved strawberries. If desired, serve with additional syrup and strawberries.

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, BANANA STUFFED FRENCH TOAST WITH SANDWICH MAKER

Steps:

• Plug in and turn on your sandwich maker.
• If your bread is the "larger" size, cut the bread to fit your sandwich maker.
• Slather 2 pieces of bread with as much peanut butter as you like.
• Lay sliced bananas on the peanut butter to cover sandwich.
• Place the last two slices of bread on top of the bananas (if you really like peanut butter, you may peanut butter them first).
• In a small dish, beat together eggs, milk and cinnamon.
• Spray sandwich maker down with Oil Spray.
• Take each sandwich and turn it in the egg to coat.
• Place in sandwich maker and close until finished.
• On a plate place the sandwiches. I like to top with some strawberries n sugar (like shortcake strawberries) and a little maple syrup.

PEANUT BUTTER AND BANANA FRENCH TOAST

Steps:

• In a medium bowl, beat eggs, milk, and vanilla until blended.
• Set aside.
• Make 4 peanut butter and banana sandwiches.
• Soak sandwiches in egg mixture until all or most of the egg mixture has been absorbed.
• Melt butter in skillet over medium heat and fry sandwiches until both sides are golden brown and crisp, turning over halfway through, about 6-8 minutes.
• Cut french toast into diagonals and sprinkle with icing sugar when serving.
• If desired, drizzle with honey or maple syrup.

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.

CHOCOLATE AND PEANUT BUTTER-STUFFED FRENCH TOAST

Steps:

• Whisk eggs, milk, cinnamon, and nutmeg together in a large bowl and set aside.
• Spread a thick layer of peanut butter on one side of each slice of bread. Sprinkle chocolate chips on 3 slices of the peanut butter-covered bread. Top with 3 bread slices to form 3 sandwiches.
• Heat a skillet over medium-high heat. Melt butter in the skillet. Dip both sides of 1 sandwich in the egg mixture and place in the skillet. Cook until golden, about 3 minutes per side. Repeat with remaining sandwiches, melting more butter in the skillet if needed.
• Remove sandwiches from the skillet and slice diagonally to make 6 half sandwiches. Drizzle with chocolate syrup and serve immediately.