Time 30m Yield 6 Number Of Ingredients 9 Steps:
Spread 1 tablespoon peanut butter and 1 tablespoon jam onto one side of each of six bread slices; top each with another bread slice to make 6 sandwiches. Whisk milk, eggs, sugar, raspberry-flavored liqueur, and vanilla extract together in a bowl until smooth. Dip each sandwich into egg mixture, turning to coat both sides. Heat oil in a skillet over medium heat; cook sandwiches, working in batches, until golden brown, 3 to 4 minutes per side.
Time 20m Yield 2 Number Of Ingredients 8 Steps:
Whisk together milk, eggs, peanut butter, sugar, vanilla extract, and cinnamon in a large bowl. Heat the oil in a griddle or frying pan over medium heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden, about 3 to 4 minutes per side. Serve hot.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
Spread peanut butter on 6 slices of bread; spread jelly on the remaining 6 slices of bread. Put 1 slice of each together to form sandwiches. In a large bowl, whisk the eggs, milk and salt. Dip both sides of sandwiches in egg mixture. , In a large skillet, melt butter over medium heat. Cook sandwiches for 2-3 minutes on each side or until golden brown.
Time 15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Spread peanut butter on 4 slices of bread; spread jelly on other 4 slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Prepare a campfire or a charcoal grill for medium-high heat. Put a square pie iron on the fire to preheat. Smash the banana with a fork until as smooth as possible in a rimmed pie pan or wide food-storage container. Stir in the coconut milk and a pinch of salt until completely combined. Put 2 slices of bread on a work surface and spread one with 1 tablespoon peanut butter and the other with 1 tablespoon jam or jelly, leaving a half-inch border on each. Sandwich the slices together and then dip into the banana mixture until well coated, about 2 seconds per side. Transfer to a plate. Carefully remove the pie iron from the fire. Open the iron and add 1 tablespoon of the coconut oil, swirling it around both sides to coat completely. Add the sandwich to the pie iron and close it. Place the iron back in the fire and cook until browned on the outside and heated through, 3 to 4 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the French toast to a plate. Top with berries and confectioner’s sugar and syrup. Repeat with the remaining ingredients, coating the pie iron with coconut oil before adding the sandwich.
Time 15m Yield 4 servings. Number Of Ingredients 8 Steps:
Spread peanut butter and jelly over four slices of bread. Top with remaining bread. In a shallow bowl, whisk eggs and milk until blended., On a griddle, melt butter over medium heat. Dip both sides of sandwiches in egg mixture. Place on griddle; toast 2-3 minutes on each side or until golden brown. If desired, top with strawberries and peanuts. Dust with confectioners’ sugar or serve with syrup.
Time 7m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Spread peanut butter on one piece of bread, and top with second slice, to make a sandwich. Dip the sandwich in the beaten egg, coating both sides throughly. Melt butter in pan,and place the sandwich in the pan. Turn it over once in order to brown both sides. Remove from pan and place on plate. Serve with syrup, and a sprinkle of confectioners sugar if desired.
Yield 6 servings Number Of Ingredients 10 Steps:
In a large, shallow baking dish, whisk together the eggs, milk, salt, sugar, vanilla, and cinnamon until combined. Dip the bread slices, 1 or 2 at a time, into the egg mixture and flip to make sure both sides are well coated. Melt the butter in a large pan over medium heat. Working in batches and adding more butter as needed, add the soaked bread to the skillet and cook until golden brown, 2-3 minutes per side. Transfer the French toast to a baking sheet or plate and let cool slightly. Scoop about ½ cup of Kroger® Brand Deluxe Peanut Butter & Jelly Ice Cream onto a piece of French toast, then top with a second piece. Repeat with the remaining French toast and ice cream. Freeze for at least 2 hours, until firm. Use a star-shaped cookie cutter to cut out the center of each French toast ice cream sandwich, discarding the scraps. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week. Enjoy!
