You should know by now that I’m a hardcore anglophile. The architecture, the literature, the accents, I love it all. And yet, I’m not entirely sure I’d survive for long if I lived there. For one thing, they don’t have Reese’s peanut butter cups. Also, their bacon is super thick and disgustingly flimsy. But the greatest tragedy of all is that England is an entire country devoid of peanut butter and jelly. I mean, they have peanut butter, and they have all kinds of jam. Jelly means Jello over there, so that’s just gross. A peanut butter and jelly sandwich, though? You can’t get one. It’s not a thing. This makes me want to cry.
National Peanut Butter and Jelly Day is this week. This is one thing that’s got me feeling very patriotic. I practically lived off pb&j as a kid, and I still eat them all the time. This is one instance where the English really don’t know what they’re missing.
To celebrate, I made you Peanut Butter & Jelly French Toast. This one has boysenberry jam, but of course, you should use your favorite. Just dip your pb&j in your egg and milk mixture, fry until golden brown, increase awesomeness with maple syrup, and smile because you live in an amazing country.
Bring happiness to your breakfast table. Make Peanut Butter & Jelly French Toast. It’s all-American awesomeness.
- 4 slices of bread
- 4 tablespoons peanut butter
- 2 tablespoons jelly (use your favorite flavor)
- 1 egg
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 2 tablespoons butter
- Maple syrup, to serve
- Put a skillet over medium heat and melt the butter in the pan.
- Make up your pb&j. I like to spread peanut butter on both sides of the bread, then jelly on just one side. Assemble your sandwiches.
- In a wide, shallow container, whisk together egg, milk, and vanilla extract. Dip both sides of each sandwich in the egg mixture.
- Fry your sandwiches in the melted butter for about 3-4 minutes per side or until as brown as you like.
- Serve your pb&j french toast with syrup, if you like.