Description
When turning your pb&j into french toast, you get a breakfast that's more substantial than most! (hey, i'm a poet and i didn't even know it!) recipe is credited to wanda byars of norman, oklahoma and is from the la leche league international cookbook
Ingredients
- Peanut Butter
- Raisins
- Apricot Preserves
- Cinnamon
- Whole Wheat Bread
- Eggs
- Milk
- Butter
Instructions
- Mix peanut butter, fruit, preserves and cinnamon
- Spread six of the slices of bread with this mixture
- Top each with the remaining slices of bread, just like a sandwich
- Beat eggs and milk together
- Dip sandwich lightly in the egg mixture, letting excess drip off
- Melt butter in skillet and fry sandwiches over medium heat, browning on each side
- Serve hot