I’m just going to say that again: Peanut Butter and Jelly French Toast. I don’t have to tell you how good it is, do I? Hot, eggy bread, fruity jelly, a drizzle of maple syrup – and best of all, the soothing, silky, over-the-top richness of warm peanut butter.
And it is hardly any trouble at all. Incredibly, I often make this delicious thing simply because it’s the only interesting breakfast I have the ingredients for.
There is really nothing to it. To serve two people, start by making two peanut butter and jelly sandwiches. Use whatever bread, peanut butter, and jelly you prefer. (I personally am in love with the “4 Red Fruits” preserves from Le Pain Quotidien, which cruelly does not seem to ship their products, and am almost out. Oh no!)
For two sandwiches, whisk together in a pie plate: 1 egg, 1/2 cup milk, a teaspoon or so of sugar, a teaspoon of vanilla, a dash of salt, and about a tablespoon of flour (if you’re using soft sandwich bread – it helps it not get too soggy). Add some nutmeg and/or cinnamon if you feel like it.
Put a skillet on medium heat and drop in a lump of butter or a small pour of vegetable oil. Dunk each sandwich in the egg mixture for about 20 seconds a side, then place into the hot fat. Pour the rest of the egg mixture on the sandwiches if you don’t like to waste it. Cook, turning once, until brown and toasty on both sides.
These are pretty darn good plain, but feel free to gild the lily: sprinkle with powdered sugar, add fruit on top or on the side, drizzle with maple syrup, or do any combination of the three.