Peanut Butter & Jelly French Toast

Peanut Butter & Jelly French Toast

Makes 4 servings

1 can (12 ounces) frozen grape juice concentrate (I used frozen berries…didn’t have any grape juice concentrate, plus berries are better for you)

1/2 cup Smooth Operator Peanut Butter (I used cinnamon raison swirl)

8 slices Challah Bread ( I WISH I had challah bread. I used regular whole wheat)

4 large eggs (I used 1 egg and some whites)

1/4 cup whole milk (I used skim)

2 tablespoons unsalted butter (I used none)

1. Pour the grape juice concentrate into a small saucepan and simmer uncovered for 20 minutes. Stir constantly, being care not to let the juice burn. (I microwaved my frozen berries and used that for the syrup instead).
2. Spread about 2 tablespoons of peanut butter on the 4 slices of bread. Place the other 4 slices of bread atop those covered with peanut butter, pressing down on them lightly and set aside.
3. In a shallow bowl, whisk together the eggs and milk. Dip both sides of the sandwich in the mixture so that the bread is coated evenly.
4. Melt the butter in a large frying pan or skillet over medium heat. Place the sandwiches in the pan. Cook for about 2 minutes per side, or until golden brown.
5. Cut each sandwich in half diagonally and serve with the grape syrup (or in my case…the berry syrup).