French toast peanut butter and jelly sandwich recipe

This French toast peanut butter and jelly sandwich recipe delivers a delicious twist on an American classic.

Is there anything that screams classic American snack more than a peanut butter and jelly sandwich?

To celebrate National Peanut Butter & Jelly Day this year, I've partnered with SKIPPY® Peanut Butter to create an extra indulgent take: a French toast peanut butter and jelly sandwich recipe!

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

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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4.8 from 4 votes

French Toast Peanut Butter and Jelly Sandwich Recipe

This French toast peanut butter and jelly sandwich recipe delivers a delicious twist on an American classic.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Lunches and quick-cook meals

Cuisine: American

Diet: Vegetarian

Servings: 1 person

Author: Emily Leary

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

• Measuring spoons
• Large, shallow bowl
• Whisk
• Frying pan
• Slotted spatula
• Butter knife
• Kitchen knife

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

The combination of crunchy peanut butter, blueberry jam and fresh raspberries is incredible in this recipe, but you can also try experimenting.

For example, you could switch raspberries for strawberries or blueberries, blueberry jam for blackcurrant or strawberry, and crunchy peanut butter for smooth. Enjoy!

Nutrition

Calories: 558kcal | Carbohydrates: 59g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 327mg | Sodium: 530mg | Potassium: 386mg | Fiber: 3g | Sugar: 25g | Vitamin A: 475IU | Vitamin C: 3.5mg | Calcium: 193mg | Iron: 4.1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned post for SKIPPY® Peanut Butter

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