The first time I made this dish, I cooked normal vanilla french toasts and then I added the peanut butter and jelly and close it as a sandwich. This new version is literally a peanut butter and jelly sandwich soaked in a french toast egg mixture and cooked in the pan until sealed. Everything in the dish changed: the flavor, the texture and the experience.
This sandwich is warm and soft. Each bite will melt in your mouth making the peanut butter and the jelly to infuse in your tongue. I used homemade mango jelly and instead of peanut butter, I spread almond butter. I used a bread that I bough at Mercado Urbano in San Juan. The bread mark is Baby Blue. The pieces of bread are small, but there are many slices from one loaf. Since they are too small, I used three slices but you may use only two slices if you use regular bread. They use organic ingredients and no chemicals. They have a multigrain, oatmeal and coconut bread. I chose the coconut one because I love coconut.
Ingredients: yield: 1 person
2 slices bread of choice 6T of eggwhites or eggwhites from 2 eggs a pinch of cinnamon, nutmeg and vanilla 1T your favorite nut butter 1T of your favorite jelly a splash of milk
Procedure: First, prepare your sandwich, cut it into halves and set aside.
Now, in a bowl beat the eggs with the spices and milk until frothy. Soak the halves of the sandwich in the bowl until completely covered. Then, turn on a pan on medium heat and drizzle coconut oil. Put the soaked breads in the pan and cook about 2 minutes. Flip and cook another 2 minutes. Then, cook the side where you cut them until firm and transfer it to the serving dish. Add fruits, honey or cinnamon if you want!