Thursday, April 1, 2010
Peanut Butter and Jelly STUFFED French Toast
Phew that title is a mouthful! I've been dreaming of this breakfast for a while now since Shelby from The Life and Loves of Grumpy's Honeybunch asked me to help her out with her E-Recipe club. This month she took my idea of doing a Breakfast/Brunch contest. I hear the prizes are really cute, and there will be one winner each from sweet and savory. Head on over to Shelby's blog and subscribe to the right. It real simple and she is always sharing some family recipes! Plus she extended the contest till April 10th! So since this, I've been craving a real yummy breakfast. French toast is probably one of my favorite decadent breakfasts and I had stuffed french toast in mind. I also always have a way to make something more healthier in mind too. This breakfast was packed with whole sprouted grains, healthy fats, and a little extra sweetness! I made this as one serving but if you make this for multiple people, just double or triple everything. I ended up splitting my half with my mom because I just got back from the gym and didn't want something so filling. I averaged it to be around 440 calories for the whole thing, and half was around 220!
Peanut Butter and Jelly STUFFED French Toast (By Fallon)
2 slices of bread (I used Ezekiel sprouted grains)
1 heaping tablespoon peanut butter
1 tablespoon of jelly (I love apricot)
2 large egg whites Splash of milk (I used almond milk)
1/2 packet of stevia (agave, honey or sugar works too)
Dash of cinnamon Dash of pure vanilla extract
Optional: Ground flaxseed Powdered Sugar
I first like to get my custard ingredients together. Just place everything in a white bowl for dipping and mix well to combine. Next heat a skillet up, lightly greased. I used my Misto with extra virgin olive oil. Smear peanut butter and jelly on both sides of bread. No matter what you do it will end up spilling out of the sides. Press together well and drench in custard mixture. I pressed gently on both sides.
Next I sprinkled flaxseed on both sides to give it a crispy texture and just some added nutrition! Cook the french toast on both sides till it starts to brown and custard soaked in the bread has cooked through.
I served mine with powdered sugar for an extra sweetness and to make it look pretty. My french toast wasn't overly sweet and a drizzle of maple syrup would of been just right.
It was warm, gooey and absolutely delicious. I'm loving that peanut butter from Wholefoods right now. Thanks to Ashley constantly raving about it on her blog! The flaxseed was nice on the crust of the french toast and you couldn't even tell it was there. I love french toast but when I'm able to make it more healthy and nutritious I'm all about it because then I can have it more often then once in a blue moon!