| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

PB & J French Toast

1/4 cup blueberry preserves
6 whole wheat bread slices, divided use
1/4 cup creamy peanut butter
3 large eggs
1/4 cup milk
2 tablespoons butter or margarine
1 banana, sliced
1 tablespoon honey
1 tablespoon orange juice
1 tablespoon dry roasted unsalted peanuts, chopped
Vanilla yogurt

1. Spread preserves evenly over 3 bread slices. Spread peanut butter evenly over remaining bread slices. Press preserves and peanut butter slices together to form 3 sandwiches; cut each diagonally in half.
2. In shallow bowl, combine eggs and milk.
3. In large nonstick griddle or skillet, over medium-high heat, melt butter. Dip each sandwich in egg mixture to coat; transfer to griddle. Cook sandwiches 2 minutes on each side or until golden. Keep warm.
4. In small bowl, combine banana slices, honey, orange juice and peanuts.
5. Arrange sandwiches on platter; top with banana mixture. Serve warm with a dollop of vanilla yogurt if desired.

Makes 6 servings.