Peanut Butter and Jelly Stuffed French Toast Recipe Video
Ingredients
8 piece whole wheat bread
3 eggs
1 cup skim milk
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
3 Tablespoon butter
1 cup cream cheese
1/2 cup peanut butter
1/2 cup strawberry preserves
3 Tablespoon confectioner's sugar
Directions
Mix eggs, milk, cinnamon and vanilla extract together and keep refrigerated until ready to use.
To create the filling, whip cream cheese until light and fluffy. Add confectioner’s sugar and peanut butter whip for about 2 more minutes, fold in preserves. Reserve.
Preheat oven to 325 degrees. Place bread in batter. Heat a pan add butter and brown bread for about 2 minutes on each side until golden brown.
Divide filling on 4 of the battered cooked plaices of bread. Top each piece with the reaming slices. Place on cookie sheet and into oven for about 6-8 minutes.
Serve with fresh berries and pure maple syrup!!!!
This video is a creation of DinnerTool. You can visit DinnerTool for complete recipes, and more videos.
To create the filling, whip cream cheese until light and fluffy. Add confectioner’s sugar and peanut butter whip for about 2 more minutes, fold in preserves. Reserve.
Preheat oven to 325 degrees. Place bread in batter. Heat a pan add butter and brown bread for about 2 minutes on each side until golden brown.
Divide filling on 4 of the battered cooked plaices of bread. Top each piece with the reaming slices. Place on cookie sheet and into oven for about 6-8 minutes.
Serve with fresh berries and pure maple syrup!!!!
This video is a creation of DinnerTool. You can visit DinnerTool for complete recipes, and more videos.
Editors Review
Yummy breakfast with French toast. Watch this video to prepare a special French toast with lots of cream cheese, peanut butter and topped with natural berries. Try this delicious treat for a special breakfast or brunch with layers of peanut butter hidden inside the slices of bread which makes it so gooey and tasty. The recipe takes a little longer to prepare than regular French toast, but it's truly worth it.Chef
