Peanut Butter and Jelly French Toast

Cooking Instructions

Pre-heat a large non-stick skillet or electric griddle over medium-high heat.

Whisk eggs, heavy cream, powder sugar and ½ teaspoon of cinnamon in a shallow pan to evenly combine, creating a French toast batter. In another shallow pan combine granulated sugar and remaining cinnamon; set aside.

Spread 1 ½ tablespoons of peanut butter and 1 tablespoon of jelly evenly over each tortilla.

Fold tortilla in half; dip each peanut butter and jelly filled tortilla, allowing any excess to drip off, into the French toast batter.

Spray pre-heated skillet with non-stick cooking spray and place 1-2 tortillas in the skillet, cooking each side (approximately 1 minute per side) to golden brown. Repeat for the two remaining.

Remove from heat and toss each French toast in the reserve cinnamon and sugar and shake off excess.

Serve each PB & J French toast with 2 teaspoons of warm maple syrup.

Hints:

Replace the grape jelly with slices of fresh banana for an indulgent twist.

The PB&J filled tortillas can be made the night before, so just wake and your’re ready to bake.