Peanut Butter Jelly French Toasts

About Peanut Butter Jelly French Toasts

Ingredients

• Whole wheat bread 8 slices
• Peanut butter 4 tbsps
• Strawberry jam 4 tbsps
• Whole eggs 2
• Egg whites 2
• Milk 1 cup
• Vanilal essence 1 tsp
• Butter 2 tbsps
• Maple syrup 4 tbsps
• Whipped cream as required
• Fresh strawberries 8 to 12

How to Make Peanut Butter Jelly French Toasts (Stepwise Photos)

Method

1. Apply 1 tbsp peanut butter on each of 4 slices and 1 tbsp strawberry jam on each of the remaining 4 slices. Make each sandwich with 1 slice with peanut butter and one slice with strawberry jam, such that the buttered side faces the jam side, thus making 4 sandwiches.
2. Take the whole eggs and egg whites in a square glass dish. Add milk and whisk well. Add vanilla essence and mix.
3. Heat a non-stick pan. Add 1 tbsp butter and let it melt.
4. Soak 2 sandwiches, one at a time, in the egg mixture, till sides have absorbed the egg and keep in the hot pan and cook on medium heat, flipping sides, till evenly golden on both sides. Similarly cook the remaining 2 sandwiches.
5. Transfer the French toasts onto serving plates. Drizzle maple syrup over them. Fill piping bag with whipped cream and pipe it generously over the sandwiches. Decorate each sandwich with 2-3 strawberries and serve.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps