PB&J-Stuffed French Toast
Serves 4
Active: 15 min
Total: 20 min
Ingredients
4 slices whole-wheat bread (such as Pepperidge Farm), crusts removed
4 Tbsp natural creamy peanut butter
4 tsp dark cherry, grape or strawberry jam
1 large egg plus 1 large egg white
2 Tbsp lowfat milk
2 tsp canola oil
Confectioners' sugar, for dusting
1. Spread 1 Tbsp peanut butter on each slice of bread. Spread 1 rounded tsp jelly down center of each piece. Fold bread in half, pressing the edges to seal.
2. In a shallow bowl, whisk together the egg, egg white and milk.
3. Heat the oil in a large nonstick skillet over medium heat. Dip each of the sandwiches in the egg mixture, turning to coat. Transfer to the skilled and cook until golden brown, about 2 minutes per side. Dust with confectioners' sugar before serving, if desired.
Woman's Day, February 2011, Recipe Cut-Outs, p. 149.
