A classic brown bag lunch is fused with a beloved breakfast treat in this recipe that’s perfect to whip up for a special occasion. This recipe comes to us from Amy Deline, The Gourmand Mom.
Cooking Tip of the Week: The drier your bread is, the better it will soak up the egg mixture. Try leaving it uncovered overnight if you’re planning to make this the next morning.
Food for Thought: In France, French toast is called “pain perdu,” which translates to “lost bread” because it’s a way to use up stale bread that would otherwise need to be thrown away!
Family Dinner Conversation Starter: What’s you favorite part of having breakfast together?
Kid: Spread a thin layer of peanut butter on 4 slices of the slices of bread. Spread a thin layer of jelly on the other 4 slices. Put the slices of peanut butter bread and jelly bread together to make 4 PB&J sandwiches.
Together: Whisk the eggs, milk, vanilla and salt together in a shallow baking dish. Dip both sides of each sandwich in the egg mixture to coat.
Adult: Melt the butter in a skillet over medium-high heat. Add the sandwiches to the pan and cook for 3-5 minutes, or until the lightly browned. Flip each sandwich and cook 3-5 minutes more. You may have to cook the sandwiches in batches.
Together: Cut each sandwich in half, top with syrup or powdered sugar if using and enjoy!