Level Up PB&J

Have you ever considered having PB&J for breakfast? Imagine it served up French toast style! 

Your grandchildren are sure to adore this delightful twist on a classic favorite. Make this yummy recipe together, and your family will gobble it up before you can say “peanut butter and jelly!”

Cook’s Tip:  Substitute in-season fruits your kiddos like. The dish freezes well; just slice it into individual servings first.

Servings: 6-8  | Prep Time: 10 minutes  | Cook Time: 20 minutes

Ingredients:

• Oil for coating 8 x 8 square baking pan

• 12 slices white or wheat sandwich bread

• ½ cup creamy peanut butter or Nutella

• ½ cup strawberry jelly

• 4 eggs

• 2/3 cup milk

• 1 teaspoon maple syrup, plus additional for serving

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 8 ounces fresh strawberries, sliced

• 1 ripe banana, sliced

Directions:

1. Preheat oven to 400°F.

2. Spray or brush an 8 X 8″ baking pan with oil.

3. With a butter knife, trim the crusts off the bread slices.

4. Spread peanut butter onto one side of 6 bread slices.

5. Spread jelly over the remaining 6 bread slices.

6. Stack bread pieces together to form 6 sandwiches. 

7. Cut sandwiches into 3 strips each.

8. In a medium bowl, whisk the eggs, milk, maple syrup, vanilla, and cinnamon.

9. Arrange sandwich strips sitting up in the bottom of the 8×8 baking pan.

10. Pour egg mixture over top.

11. Bake, uncovered for 20–22 minutes or until the egg mixture is set.

12. Carefully remove the baker from the oven and let it stand for 5–10 minutes (the filling is very hot).

13. Top with sliced strawberries, bananas, and additional maple syrup. 

 Bon appétit!