My elder Dandelion is a big fan of peanut butter jelly sandwich. During her schooling days PBJ is what she always request for her breakfast box. Few slices of toasted PBJ, dried fruits and nuts with few slices of fresh fruit and whole milk she's ready to start her day. After she went to her high school, PBJ became her weekends leisure treat. Now, she's in her University days it has become a once in a semester break muncheon.
Easy and hassle free to prepare for breakfast or as a tea time snack. This PBJ is kids and adults favourite. This time though, I dunk them on egg custard for a perfect French toast PBJ..walla 😋
Ingredients
1/2 cup smooth peanut butter
4 tbsp strawberry jam
6 slices white bread
1/2 cup whole milk
2 large eggs
1/4 tsp vanilla extract
1/4 tap salt
2 tbsp butter
Confectioners sugar, for dusting
Methods
In a large bowl, beat together eggs, milk, vanilla extract and salt till combine. Keep aside.
Spread 3 slices of bread with peanut butter and the remaining 3 slices with strawberry jam. Sandwich both the peanut but and jam bread together.
Dunk the bread in the prepared egg milk mixture.
Heat frying pan over a medium heat and melt butter. Place the dunk bread and fry on both sides till golden.
Serve hot or warm with a dust of confectioners sugar.
