PB&J French Toast

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht, share simple and healthy recipes cooked perfectly with Natural Gas. This first segment of Cooking the Licht Way offers a different spin on a breakfast favorite, PB&J sandwiches disguised as French toast.

INGREDIENTS

1 tablespoon creamy peanut butter
1 tablespoon jelly
2 slices bread
1 egg
¼ cup milk
Dash vanilla
1 teaspoon cinnamon
1 tablespoon butter

INSTRUCTIONS

1. In bowl, mix together egg, milk, vanilla, sugar and cinnamon.

2. Take bread and spread with peanut butter and jelly and sandwich.

3. Heat pan with butter over medium high heat.

4. Dip PB&J sandwich into batter and completely coat both sides.

5. Place sandwich into pan and cook until browned, approximately 2 minutes per side.

6. Remove and cut into halves or quarters and sprinkle with powdered sugar, if desired.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles