Kegan and I made these for breakfast yesterday. They were delicious. We dunked them in some warm maple syrup. We used raspberry allfruit and natural peanut butter as filling. This recipe comes from page 150 of the December 2010 issue of Woman’s Day. The recipe makes 8 french toast sticks.
PB&J French Toast Sticks
8 slices soft whole-wheat sandwich bread, crusts removed
1/2 cup natural creamy peanut butter
3 tablespoons grape or strawberry jelly
4 large eggs
1/4 cup 2% milk
2 tablespoons butter
Spread 1 tablespoon peanut butter on each slice of bread. Spread a rounded teaspoon jelly down center of each piece. Fold bread in half, pressing edges to seal.In a 13 x 9-in. baking dish, whisk eggs and milk. Place the sandwiches in the dish and let soak, 1 minute per side.
Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat. In two batches, cook the sandwiches until golden brown, 2 minutes per side, adding more butter to skillet as needed. Sprinkle with confectioners’ sugar before serving
By my calculations – per French toast stick – Calories: 250, Total Fat: 14.4g, Sat. Fat: 4.1g, Carbs: 20.3g, Fiber: 1.9g, Protein: 9.7g