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Simple & Delicious

PB & J French Toast Triangles

This twist on French toast turns peanut butter and jelly sandwiches into crunchy breakfast treats

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Time:

Hands On: 20 minutes
Total Time: 20 minutes

Servings:

Makes 6 servings (1/2 sandwich each)
Ingredients
  • 3 tablespoons grape jelly or another flavor
  • 6 slices Healthy Choice® Whole Wheat Bread
  • 3 tablespoons Peter Pan® Peanut Butter
  • 1/2 cup Egg Beaters® Original
  • 1/4 cup fat free milk
  • 1-1/2 cups wheat germ
  • 4 tablespoons Parkay® Original Spread-tub, divided
  • 1 teaspoon prepared cinnamon sugar
Directions
  1. Spread 1 tablespoon jelly onto each of 3 of the bread slices. Spread 1 tablespoon peanut butter onto each of the remaining 3 bread slices; top with jelly slices, jelly-sides down. Press gently to seal. Cut each sandwich diagonally in half.
  2. Beat Egg Beaters and milk in shallow bowl; set aside. Place wheat germ on plate. Dip each sandwich in Egg Beaters mixture, then in wheat germ, turning to evenly coat both sides.
  3. Melt 2 tablespoons of the Parkay in large skillet over medium-high heat. Add 3 sandwich halves; cook 3 minutes on each side, or until golden brown on both sides. Repeat with the remaining 2 tablespoons Parkay and remaining sandwich halves. Sprinkle with cinnamon sugar. Serve warm.

Nutrition Facts

Amount per Serving
Calories
352
% Daily Value*
Total fat
21%
14 g
Saturated fat
12%
2 g
Cholesterol
0%
0 MG
Sodium
13%
316 MG
Carbohydrate
15%
44 g
Dietary fiber
30%
8 g
Sugars
1%
8 g
Protein
36%
18 g
Vitamin A
12%
Vitamin C
3%
Calcium
18%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet
About Our Nutrition Information

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