Peanut Butter and Jelly French Toast

I worked Saturday, and a client and I “invented” PB&J French Toast. It has probably been done 1,000 times before, but we thought we were really onto something. Since peanut butters and jellies differ greatly, this recipe can be as clean* as you want to make it.

Makes 6 servings

Ingredients:

6 slices bread – whole grain makes the meal more healthful
6 eggs
1 cup milk – anything, regular, skim, almond milk, soy milk…whatever you would normally use
Peanut butter – or any nut butter…or any other PB substitute
Jelly – or jam…or preserves…any flavor
1 T or so of vegetable oil (or any cooking oil)

Directions:

Whisk the eggs and milk. Make PB and J sandwiches. Heat the oil in a skillet or griddle. Dip the sandwiches in the egg mixture and then fry until golden brown on both sides.

WAIT! There’s more! Instead of a sugary syrup, I made a fruit sauce to go on top of the French toast. It’s like applesauce, only I used several fruits, whatever we had on hand.

FRUIT SAUCE

Ingredients:

2 apples
2 oranges
2 bananas
8 strawberries
Water
Agave nectar (or any sweetener…when I’m not being clean, I’ll choose brown sugar)
Cinnamon

Directions:

Peel and chop the fruits. Put into a medium saucepan. Add a little water, about ¼ cup (you can always add more, if needed). Heat and stir until the fruits are mushy – this can take 20 minutes to an hour or longer, depending on the fruits you choose. Add agave nectar and cinnamon to taste.

Eat warm or cold or use to top French toast, waffles, pancakes….

*”Clean” being preservative- and other extra junk-free.