A Jerry James Stone Recipe
Jump to instructions
- 2 eggs
- 4 Slices bread
- Pinch salt
- 1 tablespoon milk
- ½ teaspoon vanilla
- Your favorite jelly (I used INNA JAM jelly)
- Your favorite peanut butter (I like mine crunchy)
- powdered sugar, for dusting
- It is best to use a really thick cut bread for your French toast. I admit, I usually just make my own because I like it really thick. Hmm, why does that sound dirty?
- This is probably the most important part of this recipe. It adds a decadence to the sandwich you don't otherwise get. Mix the 2 eggs, 1 tablespoon of milk, pinch of salt and 1/2 teaspoon of vanilla until it is all combined. See, I love PB&J, I do. But it is usually the kinda thing I pack for a hike. This recipe, however, is something I would serve as part of brunch.
- Fry up the French toast as you normally would. Just add a pat of butter to an iron skillet over a medium-high heat. When the butter has melted and coated the whole pan, dip your bread into the batter, letting any excess drip off. Then fry it up until it is golden brown on each side. Oh, I trimmed the crust off for these to add to the elegance of them but it is not required.
- Make the peanut butter and jelly sandwich using the french toast. Yum!
- Slap 'em together and cut them in half, then serve. I dusted mine with a little powdered sugar just to up the visual. Seriously, how good does this look?