Stuffed PB&J French Toast
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
2 eggs
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 creamy peanut butter
2 tablespoons Parkay® Original Spread-tub
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 92 mg | 9% |
Carbohydrate | 67 g | 22% |
Cholesterol | 101 mg | 34% |
Total Fat | 21 g | 32% |
Iron | 3 mg | 19% |
Calories | 531 kcal | 27% |
Sodium | 475 mg | 20% |
Protein | 13 g | 26% |
Saturated Fat | 5 g | 23% |
Sugars | 25 g | 3% |
Vitamin C | 0 |
Whisk together eggs 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 mixture, coating both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Parkay, egg mixture and sandwiches. Cut each in half to serve. Top with additional Reddi-wip, if desired.
Stuffed PB&J French Toast