Is there anything that screams classic American snack more than
To celebrate National Peanut Butter & Jelly Day this year, I’ve partnered with SKIPPY® Peanut Butter to create an extra indulgent take on the PB & Jelly sandwich.
With the addition of warm, eggy, extra thick french toast, crunchy peanut butter, blueberry jam and fresh raspberries, it’s so, so good!
With a US heritage that spans more than 80 years, SKIPPY Peanut Butter is made from only the finest American peanuts, to give a unique nut-packed taste, with a creamy, non-sticky texture that melts in the mouth – or onto hot French toast (drool!).
Millions of Americans enjoy SKIPPY® Peanut Butter daily and with this recipe, it’s our turn here in the UK to ‘Go Nuts’ for SKIPPY® Peanut Butter.
Of course, peanut butter is also a great source of protein, and SKIPPY® Peanut Butter provides an impressive 22.1g per 100g.
So, let’s make an incredible American-style peanut butter and jelly sandwich with a twist! Here’s how to make this French Toast peanut butter and jelly sandwich.
Ingredients
- 2 thick slices of white bread
- 2 medium free-range eggs
- 2-3 tbsp Extra Crunchy Skippy Super Chunk Peanut Butter
- 1 handful raspberries
- 2-3 tbsp blueberry jam jelly
Equipment
Instructions
Whisk two eggs in a large, shallow bowl.
Dip the bread into the egg, so that both slices are well soaked on both sides.
Heat the butter in a pan over a medium-high heat. Add the bread, once slice at a time.
Flip once golden and cook the other side.
Place one slice on a plate.
Spread with peanut butter.
Add the raspberries in a single layer.
Add the blueberry jam (jelly).
Top with the second slice of bread.
Slice in half with a sharp knife and enjoy the eggy goodness.
What do you think of this fun twist on the classic PB & Jelly sandwich?
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French toast peanut butter and jelly sandwich
Ingredients
- 2 thick slices of white bread
- 2 medium free-range eggs
- 2-3 tbsp Extra Crunchy Skippy Super Chunk Peanut Butter
- 1 handful raspberries
- 2-3 tbsp blueberry jam jelly
Instructions
- Whisk two eggs in a large, shallow bowl.
- Dip the bread into the egg, so that both slices are well soaked on both sides.
- Heat the butter in a pan over a medium-high heat. Add the bread, once slice at a time.
- Flip once golden and cook the other side.
- Place one slice on a plate.
- Spread with peanut butter.
- Add the raspberries in a single layer.
- Add the blueberry jam (jelly).
- Top with the second slice of bread.
- Slice in half with a sharp knife and enjoy the eggy goodness.
Video
Notes
Nutrition
This is a commissioned post for SKIPPY® Peanut Butter
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Lisa Manni says
This looks great! I will prepare it for my children……..Thanks for sharing