Is your inner child cheering like my inner child is cheering with these?
As a kid I frequently requested PB & J for lunch ... like every day. I actually still eat it quite often. And French toast? Another fave.
So here they are. All grown up and married. What a pair!
The options are pretty endless here. Go crunchy or smooth. Strawberry, grape or my personal favorite: Black raspberry jam. It’s simple to customize these to personal preferences and make everyone happy.
Start by cracking two eggs into a shallow dish. Add salt, vanilla, and milk, then whisk to combine.
Slice a loaf of challah bread into six 1-inch pieces.
Using a sharp paring knife, make a slit in the top of each bread slice to create a pocket.
Smear peanut butter on the inside of each pocket.
Smear jelly into each pocket as well.
Heat a skillet over medium heat and melt a tablespoon of butter.
Dip each side of the stuffed challah into the egg mixture and cook in the hot skillet.
Cook for about 3-4 minutes or until crispy and golden, flip and repeat with the remaining slices.
The PB & J inside the slices gets all melty. Mmm.
Cut in half and serve with melted butter and maple syrup for a French toast breakfast, or simply by themselves for a grilled PB & J sammy treat!