Almond-Butter-and-Jelly French Toast

Name: Almond-Butter-and-Jelly French Toast
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: American
Ingredients: 118 milliliters salted almond butter; 710 milliliters frozen mixed berries; 3 larges (large) eggs; 355 milliliters milk; 59 milliliters seedless raspberry preserves; 59 milliliters roasted, salted, chopped almonds, plus more for garnish; 59 milliliters sugar; 2 Tbsps unsalted butter; 8 slices good-quality white bread

Almond-Butter-and-Jelly French Toast is a vegetarian morn meal. One portion of this dish contains approximately 3g of protein, 4g of fat, and a total of 88 calories. This recipe serves 30. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. A mixture of butter, berries, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a medium saucepan, combine the frozen berries with the sugar and 1/2 cup of water and bring to a boil. Simmer over moderately low heat, stirring and crushing occasionally, until the berries and sauce are slightly thickened, about 10 minutes.

Ingredients you will need

Berries

Sauce

Sugar

Water

Equipment you will use

Sauce Pan

Meanwhile, in a large baking dish, beat the eggs with the milk. Arrange the bread slices on a work surface and spread 4 of the slices evenly with the almond butter.

Ingredients you will need

Almond Butter

Spread

Bread

Egg

Milk

Equipment you will use

Baking Pan

Sprinkle the 1/4 cup of chopped almonds on top.

Ingredients you will need

Almonds

Spread the raspberry preserves evenly on the remaining slices of bread and close the sandwiches.

Ingredients you will need

Raspberry Preserves

Spread

Bread

Heat a large griddle and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture, pressing to soak. Cook on the griddle over moderate heat until browned, about 3 minutes.

Ingredients you will need

Butter