PB&J French Toast Bake
Top with the sliced strawberries, bananas, and additional maple syrup, if you like.
Ingredients
- oil for coating the baker
- 6 slices white or wheat sandwich bread
- ¼ cup (50 ml) all-natural creamy peanut butter
- ¼ cup (50 ml) low-sugar strawberry jelly
- 2 eggs
- ⅓ cup (75 ml) milk
- ½ tbsp (7 ml) maple syrup, plus additional for serving
- ½ tsp (2 ml) vanilla extract
- ¼ tsp (1 ml) ground cinnamon
- 6 oz (175 g) fresh strawberries, sliced
- ½ ripe banana
Directions
- Preheat the oven to 400°F (200°C). Spray or brush the Mini Deep Covered Baker with oil.
- Use your fingers or the Paring Knife to trim the crusts off of the bread slices.
- Spread the peanut butter onto one side of 3 pieces of bread. Spread jelly over the remaining 3 bread slices.
- Stack the bread pieces together to form 3 sandwiches. Cut the sandwiches into 3 strips each.
- In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla, and cinnamon.
- Arrange the sandwich strips in the bottom of the baker (they will be squished!). Pour the egg mixture over the top.
- Bake, uncovered, for 20–22 minutes, or until the egg mixture is set.
- Carefully remove the baker from the oven and let it stand for 5–10 minutes (the filling gets very hot).
- Top with the sliced strawberries, bananas, and additional maple syrup, if you like.
