Three things about myself that make me feel old:
1. I go to bed at 10:30 every night. Granted, I get up at 4:40, but I still feel pretty ancient when I turn in a few hours before my husband.
2. I actually like nylons. I'm not-so-secretly hoping that Mad Men and Princess Kate will bring them back in style. And I just barely found out that they were "out" only because I read an article criticizing Kate for wearing them. Until then I was blissfully enjoying how smooth they make my legs look. I still wear them. High fashion be darned.
3. I like to eat breakfast for dinner. It's pretty much the only time I'm in the mood for foods like pancakes, waffles, scrambled eggs or french toast. I still haven't succumbed to 4:00 breakfast dinners at Denny's but there are days when that doesn't sound too bad.
That's why I like to think that combining a peanut butter and jelly sandwich with french toast makes it a bit more youthful, even if I am eating it for dinner. It's probably the least elegant stuffed french toast that I know of, but don't let the simplicity make you think less of it. It combines the awesomeness of french toast with the winning sweet/salty combination of peanut butter and jelly. It tastes great with maple syrup or on its own with some fruit. It's easy and quick to make but it appeals to little kids and big kids alike.
Now, if you'l excuse me, I have some coupons I need to redeem.
Peanut Butter and Jelly French Toast
Ingredients
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 8 slices brioche (or other soft bread)
- 1/4 cup creamy peanut butter
- 1/4 cup fruit preserves
- 1 T Butter, for coating pan
Directions
1. In a wide shallow dish combine milk, cream, eggs, vanilla, cinnamon and scraped vanilla bean. Spread the bread slices evenly with the peanut butter and jelly and form sandwiches.
2. Dip assembled sandwiches in batter, coating each side evenly. Heat a large cast iron or non-stick griddle over medium heat.
3. Grease pan with butter. When butter starts to sizzle, turn heat up a notch. Place sandwiches on the griddle and cook, 4 to 5 minutes on each side, until golden brown.
4. Cut into strips and serve with maple syrup.
Recipe Source: Marc Meyer, Co-Owner of Five Points, Cookshop and Hundred Acres, and ABC News
