Stuffed PB&J French Toast

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A PB&J French toast recipe stuffed with creamy peanut butter and grape jelly for gooey goodness in the middle

  • 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

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  1. Whisk together Egg Beaters and Reddi-wip in large shallow dish; set aside.
  2. 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.
  3. 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.
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Nutrition Information
Calories: 508 View complete nutrition information
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charles April 22, 2016

send the recipe to my email