Stuffed PB&J French Toast
20Prep Time Minutes
20Total Time Minutes
6Number of Ingredients
1/2 cup Egg Beaters® Original
4 seconds Reddi-wip® Original Dairy Whipped Topping (about 1-1/2 cups)
1/3 cup Concord grape jelly
8 slices country white bread
1/4 cup Peter Pan® Creamy Peanut Butter
2 tablespoons Parkay® Original Spread-tub
|% Daily Value|
|Total Fat||18 g||28%|
|Saturated Fat||4 g||19%|
|Dietary Fiber||3 g||10%|
|Vitamin A||543 iu||11%|
Whisk together Egg Beaters and Reddi-wip in large shallow dish; set aside.
Spread jelly evenly on 4 bread slices. Spread peanut butter evenly on remaining 4 bread slices. Close bread slices to make 4 peanut butter and jelly sandwiches.
Melt 1 tablespoon Parkay in 12-inch nonstick skillet or large griddle over medium heat. Dip 2 sandwiches, 1 at a time, in Egg Beaters mixture, coating both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Parkay, Egg Beaters mixture and sandwiches. Cut each in half to serve. Top with additional Reddi-wip, if desired.