Peanut Butter-Chocolate Stuffed French Toast with Jam Syrup

1/2 cup peanut butter


8 slices bread

1/4 cup mini chocolate chips

1/2 cup milk

3 large eggs

2 tablespoons sugar

1 teaspoon pure vanilla extract

Pinch salt

2/3 cup grape jam or jelly

1 tablespoon butter

Whipped cream, for serving

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Use cream cheese and jam instead of peanut butter and chocolate.

Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips among 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches. In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer. In a small saucepan, cook the jam and 3 tablespoons water over low heat, stirring occasionally, until warm and smooth. In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

recipe source: Racheal Ray

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