Pb and j french toast with strawberry compote recipe

Step by Step

Step 1

Make a peanut butter and jelly sandwich as you would normally, using the French bread, peanut butter and Strawberry Compote.

Step 2

In a small bowl, combine the egg, milk, cinnamon and nutmeg to make your French toast batter. Dip the sandwich in the batter for about 10 seconds on each side, then coat the battered sandwich with the crushed cereal.

Step 3

Heat the clarified butter in a skillet over medium-high heat and cook the sandwich on each side until it's a nice golden brown! Cut in half, dust with powdered sugar, and serve with a spoonful of Strawberry Compote on the side.

Step 4

Combine the strawberries, sugar, lemon juice and salt in a small saucepan. Cook over low heat, stirring frequently (to prevent burning), until thick, 10 to 15 minutes. Serve warm or keep in the refrigerator, covered, for up to 5 days.

Ingredient

Ground cinnamon

4 teaspoon 0.66 fl. ozs
Granulated sugar

3 tablespoons 3 tablespoons
Egg

1 large 1 large
Milk

1 cup 1 cup
Lemon juice

2 tablespoons 2 tablespoons
Strawberries

2 cups 2 cups
Grated nutmeg

4 teaspoon 0.66 fl. ozs
Peanut butter or other nut butter

2 tablespoons 2 tablespoons
Strawberry compote

1 tablespoon 0.5 fl. ozs
Crushed sweetened corn flake cereal

2 cup 2 cup
Clarified butter (see cook's note)

2 tablespoons 2 tablespoons

Amount Per Serving
	Calories	1037
	Total Fat	63g
	Saturated Fat	37g
	Carbohydrates	106g
	Dietary Fiber	6g
	Sugar	78g
	Protein	19g
	Cholesterol	337mg
	Sodium	514mg

View nutrition facts

Pb and j french toast with strawberry compote recipe

Step by Step

Step 1

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Step 3

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Ingredient

Nutrition Facts

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