There are a few keys to making this good, I think:
1. Use soft bread, not your hearty, homemade wheat bread. I use commercial potato bread.
2. Use a strongly flavored jam - I use strawberry freezer jam.
3. Flavor your egg and milk mixture with a pinch of salt, nutmeg, cinnamon, and a splash of vanilla.
It is rare that I want a peanut butter and jelly sandwich for a meal as I prefer more savory sandwiches, but I purposely looked for bread on sale to make this! I found potato bread for $1.33 a loaf at a local store this week and stocked up.
If we get tired of this French toast, there's always the oven version.
Oh man, this sounds great! My husband is always putting peanut butter on his french toast anyway! I'm trying this for dinner tonight : )
ReplyDeleteThese sound great.. We have been "frying Peanut butter /jelly sandwiches" for awhile.. But, I love the idea of making French toast out of it. thank you for sharing.
ReplyDeleteI think my children would love this!
ReplyDeleteWe eat our French Toast/Eggy Bread savoury as often as sweet, with tomato ketchup or even better chilli jam or your Red Pepper Marmalade. I make this chilli jam- http://dimplesdiaries.blogspot.co.uk/2011/10/asain-chilli-jam.html (It's supposed to say Asian, not Asain...)
After a visit to a Tudor farm, we tried their suggestion of hot eggy bread, hot apple sauce and cold cream, with a dusting of cinnamon- that's very good too.
My kids would love this! Thanks for the great idea.
ReplyDeleteHazel [mind blown] - savory eggy bread?! Tell me more! Are you just using beaten eggs and dipping the bread slices before frying? I HAD NO IDEA. I had bread fried in butter before (in Russia), but would love to know more details about your eggy bread.
ReplyDeleteI have to try this but without the eggs (not a French toast fan) ... never thought to fry a pbj sandwich before ... why have I never thought of this before??? Your kids look SO happy over their supper!
ReplyDeleteMargo, in case Hazel missed your question about savory French toast, I'll tell you the only way I made it for years, before I ever saw a recipe for it. Beat eggs with about 1 Tbsp of milk per egg, and a sprinkle of salt, in a flat pan (pie pan works well). Proceed as for your pbj French toast sandwiches, dipping both sides and frying, flipping once. We add syrup of some sort.
ReplyDeleteMaybe my low opinion of French toast is simply because we've been making the savory kind instead of the good stuff :)
Hi Margo, I have only just seen this. We make it in the way Jenny says, but we like it :-)
ReplyDeleteWhen I was a child, everyone in Britain (sweeping statement!) ate eggy bread with tomato ketchup (even if historically it had been a desert like Poor Knights of Windsor).
When I was about 12 we went to Guide camp with some Girl Scouts whose parents worked on US bases here. We cooked eggy bread/French toast for breakfast. The Guides got out the ketchup whilst the Girl Scouts got out syrup. We stared at each other, said 'yuk' a lot, and by the end of camp had swapped condiments :-)
Eating it sweet is now common, but we still eat some savoury. I often have a couple with red pepper marmalade (it's been a huge hit in this house!) or a sweet chilli sauce and then some with syrup.
And I still go to Guide camp and we have syrup and ketchup now. The girls often have both on the same piece, but I wouldn't recommend that...