What a WEEK, my heavens. Each day I’ve had 4 articles due and today is no exception. But, I really can’t complain all that much because my day consists of making fajita stuffed avocados and recipes inspired by Oz the Great and Powerful . Things, they could be worse. But, since it’s Friday and the end of peanut butter week , I think everyone should rejoice so I’m sharing a quite indulgent but so good it hurts recipe for peanut butter and jelly french toast.
I mean, look at it. Look at the gooey peanut butter dripping out of the egg and milk battered sandwich. Just LOOK AT THE POOL OF SYRUP. Don’t you want to dive right in and never come out? No? Just me? Fair enough. I actually made this recipe in JULY. Can you believe it? But since it was for work and not even the slightest bit healthy, I never shared it with you guys. Which is a shame because it’s totally worthy of everyone’s eyes.
Even though I photographed this way back when, it’s not a distant memory. In fact, I make this probably once a month when E and I are feeling indulgent. Because even though it’s a sandwich skillet fried and drenched in syrup, it’s not the worst thing you can put in your body. Probably because old habits never die and I used whole wheat bread, low-sugar jam and a light peanut butter to make it not quite as bad. (You can take the health nut out of the….) Even in all of its decadence, it’s still far better for you calorie and fat count wise than a big bacon, egg, sausage, bagel and lard sandwich from McDs.
Need one more photo to convince you to make this BEAST of a breakfast this morning?
Seriously, try turning that plate of sexiness down. Just TRY IT.
Calories: 425 Fat: 16.5 grams Carbohydrates: 43 grams Fiber: 5.4 grams Protein: 15 grams Weight Watchers Points: 10