Peanut Butter Jelly French Toast Ice Cream Sandwiches Recipe By Tasty Food

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.

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.

PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
• While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
• Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

PEANUT BUTTER COOKIE SANDWICHES STUFFED WITH GRAPE JELLY ICE CREAM

Steps:

• Preheat oven to 400 degrees.
• Cream the butter well in a mixer with a paddle attachment. Add the sugars and continue to mix well. Add the egg and vanilla and mix well. Sift the flour with the baking soda and the salt then add it to the mixer and blend. Add the peanut butter and mix well. Roll into 1/2-inch balls and place on a greased sheet pan 1-inch apart. Press a fork down on the surface lengthwise then crosswise to make a grid pattern. Bake for 5 to 8 minutes at 400 degrees until light golden brown. Let cool on the pan.
• Place a small scoop of grape jelly ice cream on the bottom (flat) side of a cookie and top with another cookie to make a sandwich. Place in the freezer and repeat with the remaining cookies.
• Fold grape jelly into vanilla ice cream, leaving some streaks of jelly. Freeze until ready to use in the sandwiches.

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!

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 ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.

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 JELLY ICE CREAM

Steps:

• In a large heavy saucepan, heat the milk, brown sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat; whisk in peanut butter. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. , When ice cream is frozen, spoon into a freezer container, layering with jelly; freeze for 2-4 hours before serving.

PEANUT BUTTER AND JELLY SANDWICH

Steps:

• Spread a half teaspoon of butter on each slice of bread.
• Spread one slice with peanut butter.
• Swirl jam into peanut butter.
• Cover with other slice of bread.

PEANUT BUTTER-CHOCOLATE STUFFED FRENCH TOAST WITH JAM SYRUP

Steps:

• Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
• In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
• In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth.
• In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

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 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.