From kindergarten to well into adulthood, I took a peanut butter & jelly sandwich with me to work or school everyday. For some inexplicable reason, I never got sick of it. I looked forward to my midday routine. Last year I said goodbye to my beloved sandwich. Not forever, but for just for lunch. I’ve moved onto veggie-centric soups and grain bowls.
Feeling a bit nostalgic, I brunchified my favorite sandwich. I’ve partnered with Turano to share this recipe for PBJ French toast using their Pane Turano Italian Bread. These special sandwiches go heavy on the peanut butter and jelly. I wasn’t shy about slathering it on! This breakfast treat was finished off with maple syrup and a little powdered sugar.
PBJ French Toast
4 slices Pane Turano Italian Bread
1 cup smooth peanut butter
1 cup jelly
1 large egg
1/2 cup milk
2 tablespoons butter
Maple syrup for serving
Confectioners’ sugar for serving
Cut the bread in half. Generously spread the slices with peanut butter and jelly to make 4 sandwiches.
Heat a large skillet or griddle over medium-high heat and melt about half the butter.
Whisk together the egg and milk and dip both sides of each sandwich into the egg mixture letting the excess drip off.
Cook the sandwiches for a few minutes on each side until they brown. Melt the remaining butter in the pan as needed. Drizzle with maple syrup and confectioners’ sugar before serving.
This post is sponsored by Turano.