A longtime collaborator of Hormel Foods, Chef Kenneth hails from New Orleans, home of over-the-top rich recipes. His PB&J French Toast recipe is a decadent yet all-ages treat that’s perfect to serve as a special-occasion brunch for the whole family.
Ingredients
| 8 | tablespoons SKIPPY® peanut butter |
| 6 | slices Texas toast or large slice bread, day old or slightly toasted |
| 1 | tablespoon jam, jelly or fruit preserves |
| 1 | cup milk |
| ¼ | cup sugar |
| 2 | eggs |
| 1 | teaspoon vanilla |
| ½ | teaspoon cinnamon |
| ½ | teaspoon nutmeg |
| 1 | dash salt |
| 4 | tablespoons butter |
| ¼ | cup powdered sugar, if desired |
Directions
Spread peanut butter on one side of each bread slice. Spread jam over peanut butter on 4 bread slices; cover with remaining 4 bread slices, peanut butter side down. Refrigerate 5 minutes.
In bowl, whisk together milk, sugar, eggs, vanilla, cinnamon, nutmeg and salt; transfer mixture to a shallow dish.
Prepare griddle for medium heat. Brush griddle with 2 tablespoons butter. Soak sandwiches in milk mixture 20 to 30 seconds. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Serve with remaining butter and sprinkle with powdered sugar, if desired.
Note: It’s important that you do not use fresh bread, you want it to be slightly dried out so the bread will absorb the custard at its maximum level. However, if you do have fresh bread just slightly toast it before making sandwiches.
Try stuffing it with sliced bananas and chopped, cooked Hormel® Black Label® bacon.
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