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Ingredients Jump to Instructions ↓

  1. 8 slices soft white or whole-wheat sandwich bread, crusts removed

  2. 1/2 cup creamy peanut butter

  3. 3 Tbsp grape or strawberry jelly

  4. 4 large eggs

  5. 1/4 cup milk

  6. 2 Tbsp butter Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Spread 1 Tbsp peanut butter on each slice of bread. Spread a rounded tsp jelly down center of each piece. Fold bread in half, pressing edges to seal.

  2. In a 13 x 9-in. baking dish, whisk eggs and milk. Place the sandwiches in the dish and let soak, 1 minute per side.

  3. Melt 1 Tbsp butter in a 10-in. nonstick skillet over medium heat. In two batches, cook the sandwiches until golden brown, 2 minutes per side, adding more butter to skillet as needed. Sprinkle with confectioners’ sugar before serving. Tip: Try cashew nut butter and orange marmalade or almond butter and apricot preserves.

  4. Spread 1 Tbsp peanut butter on each slice of bread. Spread a rounded tsp jelly down center of each piece. Fold bread in half, pressing edges to seal.

  5. In a 13 x 9-in. baking dish, whisk eggs and milk. Place the sandwiches in the dish and let soak, 1 minute per side.

  6. Melt 1 Tbsp butter in a 10-in. nonstick skillet over medium heat. In two batches, cook the sandwiches until golden brown, 2 minutes per side, adding more butter to skillet as needed. Sprinkle with confectioners’ sugar before serving. Tip: Try cashew nut butter and orange marmalade or almond butter and apricot preserves.

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