Wednesday, January 25, 2017

Crave Wednesday: French Toast Peanut Butter and Jelly Sandwiches





We covered Christmas, so let's back up again to Channukah.  Because we're that kind of family.  I actually loved that the first night of Channukah and Christmas coincided this year.  I felt like it was a real embodiment of our family, the merging of two religions in a single day.



Thatkid took a real lead this year, lighting the candles every night.






As for Thatbaby, last year he was just a teeny thing, this year he can actually participate.  He doesn't know the words to the blessing, so he sang Happy Birthday instead. 


And just to keep things even, the boys ended up with Chanukkah pajamas this year too!  Thatkid has now decided he wants pajamas for every holiday.



We also got to celebrate at a Channukah party with our friends, filled with amazing food and a million menorahs.



The only problem with Chanukkah this year is that we weren't home to make the traditional foods.  Thatkid and I didn't make our latkes, and there were no sufganiyot.  This is the next best thing.  Sufganiyot are fried jelly filled doughnuts, and this is a fried jelly filled sandwich. My favorite way to eat latkes is sprinkled with powdered sugar, and this sandwich is sprinkled in powdered sugar.  It's almost as though it hits everything I missed from Chanukkah foods! It's not an everyday meal, but perfect for special occasions, like birthdays or holidays where things are fried in oil!


French Toast Peanut Butter and Jelly Sandwiches (From Cooking Light)
2/3 cup 2% milk
1/2 tsp baking powder
1/2 tsp vanilla extract
1/8 tsp salt
1 egg, lightly beaten
8 slices white whole wheat bread
1/2 cup strawberry preserves
6 Tbsp creamy peanut butter
1 Tbsp canola oil
1 Tbsp powdered sugar

  1. Whisk together milk, baking powder, vanilla, salt, and egg in a medium shallow dish.
  2. Place bread slices on a flat surface.
  3. Spread 2 Tbsps preserves over each of 4 bread slices.
  4. Spread 1 1/2 Tbsp peanut butter over each of the remaining 4 bread slices and assemble sandwiches. 
  5. Dip 2 sandwiches in milk mixture, turning to coat.  Heat a large skillet over medium-high heat. Add 1 1/2tsp canola oil to pan, swirling to coat.
  6. Place sandwiches in pan and cook 2 minutes on each side or until toasted.  Remove sandwiches from pan.
  7. Repeat with remaining 2 sandwiches, milk, and oil
  8. Sprinkle powdered sugar over sandwiches, cut each sandwich in half diagonally.

3 comments:

  1. I mean, don't get me wrong, I love jelly doughnuts...but I feel like i would love these sandwiches just as much!

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  2. These sandwiches are delicious! Your boys are growing so fast. I have really enjoyed watching them grow-up.

    Velva

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  3. This is almost exactly how my mom used to make out French toast! It's perfection. I think tomorrow this needs to happen.

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