Peanut Butter & Jelly French Toast

So dang delish.

Bennet and I made a quick and easy French Toast for brekkie this morning. He assembled two peanut butter (natural creamy Skippy) and jelly (Welch’s low sugar grape in a squeeze bottle) sandwiches on Hawaiian bread (King’s).  We both trimmed the the crusts with a Global single-bevel santoku; I’m trying to teach Bennet how to use a good knife properly, you see. Bennet cut the sandwiches in half with that same super-sharp Japanese blade.

Bennet beat two eggs into a 1/3 cup of milk. I melted some salted butter (from Parma, Italy) in a hot skillet over medium heat. I dredged the sandos in the milk-egg batter and cooked them for about five minutes a side until nicely browned. Poured some maple syrup over it and ate it up!

I’m gonna eat ’em all!

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