What’s great about breakfast is you can eat in at any time in the day. If you’ve slept in and need a quick breakfast recipe, you can adjust anything and it will still taste delicious. These french toast sandwiches, for example, offer the nostalgic feeling of being at home with mom – and now you can serve them to your family and start their own memories.
You can eat these delicious and nostalgic french toast sandwiches for breakfast, lunch, after a tough workout, or as a snack before bed!
And don’t forget the coffee!
prep time 5 minutes
cook time 5 minutes
total time 10 minutes
calories 658 kcal
RHUBARB BERRY JELLY
2 cups rhubarb diced
juice of 1 lemon
1/4 cup honey add more if a sweeter jelly is prefered
1/4 cup coconut or granulated sugar
1 vanilla bean seeds scraped (optional)
1 cup fresh berries I used a mix of blueberries and raspberries
If you don’t have the ingredients (or the time) to concoct your own jelly from scratch, your favorite jam will, of course, be just as delicious. If you can, take a short trip to your local farmer’s market and try some fresh jams while supporting your local community – plus, they just taste so much better than store bought.
Peanut Butter and Jelly French Toast
4 slices of your favorite bread
1-2 tablespoons of the Rhubarb Jelly or your favorite jelly/jam
1-2 tablespoons creamy peanut butter
a couple splashes of heavy cream or milk
pinch of salt
butter for the pan
powdered sugar for dusting
Combine rhubarb, juice of 1 lemon, honey, sugar, vanilla bean seeds and 2 tablespoons water in a saucepan and heat over high heat. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the berries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes.
Taste, add additional honey if you prefer the jelly more sweet and less tart. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use.
French Toast Sandwiches
Lay the pieces of bread flat on a work surface. Spread two pieces of bread with jelly and then spread the remaining two with peanut butter. Sandwich the jelly side with the peanut butter side.
In a shallow bowl, whisk together the eggs with a couple splashes of cream or milk. Whisk in a pinch of salt.
Place a skillet over medium heat and add the butter to melt. Once hot, dip both sides of each sandwich in the egg mixture, making sure the eggs are soaking into the bread. Place the sandwich in the hot skillet and cook until golden brown on both sides, about 4 minutes per side.
Remove to a serving plate and dust with powdered sugar if desired. Serve immediately.