Lunch: Almond-Butter-and-Jelly French Toast

This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB and J. Instead of peanut butter, it's made with almond butter.

Ingredients

3 c. frozen mixed berries
1/4 c. sugar
3 large eggs
1 1/2 c. milk
8 slice good-quality white bread
1/2 c. salted almond butter
1/4 c. roasted, salted, chopped almonds
1/4 c. seedless raspberry preserves
2 tbsp. unsalted butter

Instructions

In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 minutes.
Meanwhile, in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter. Sprinkle the 1/4 cup of chopped almonds on top. Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches.
Heat a large griddle and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned, about 3 minutes. Add the remaining butter, flip the sandwiches and cook until golden, about 3 minutes longer. Transfer the French toast to plates and spoon the mixed-berry sauce on top. Garnish with chopped almonds and serve right away. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.

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