Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie

A Sweet and Savory Breakfast Delight: My Peanut Butter and Rhubarb Jelly French Toast Sammie

Good morning, fellow food lovers! Today, I'm sharing one of my absolute favorite breakfast creations: a Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie. Now, I know what you're thinking – peanut butter and rhubarb jelly? It sounds a little unconventional, right? But trust me on this one. The combination of the sweet and tart rhubarb jelly, the creamy richness of the peanut butter, and the comforting warmth of the French toast is simply divine. It's the perfect balance of sweet, tangy, and savory, making it a breakfast treat that’s both satisfying and unexpected.

This recipe isn't just delicious; it's incredibly versatile. I often find myself adapting it based on what's in my fridge or pantry. Sometimes I swap the rhubarb for another berry jam, or maybe I’ll use a different type of bread. The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of bread – whole wheat, sourdough, gluten-free – and let your creativity guide you. The possibilities are truly endless.

I discovered this culinary masterpiece quite by accident. I was experimenting with homemade rhubarb jelly (a story for another day!), and I had some leftover peanut butter and bread. In a moment of spontaneous culinary inspiration, I decided to combine them all into a French toast sandwich. The result was a revelation! It's the perfect breakfast for those mornings when you want something a little different, something a little more adventurous, and something undeniably delicious. It's become a regular fixture in my breakfast routine, and I hope it will become a favorite in yours.

The process of making this delightful treat is surprisingly simple. You start by making the rhubarb jelly. This is where the magic truly begins. The tartness of the rhubarb is perfectly balanced by the sweetness of the honey and sugar, creating a jelly that is both sophisticated and utterly satisfying. Once the jelly is made (and cooled), it’s time to assemble the sammie!

I typically use Texas toast, but you can experiment with various types of bread, depending on your preference and dietary needs. Spread the jelly and peanut butter on the bread, assemble the sandwich, and then dip it in a mixture of eggs, milk, and a pinch of salt. This step is crucial for achieving that perfectly golden-brown, crispy exterior that is the hallmark of great French toast.

Once the sandwich is dipped, carefully place it in a skillet with some melted butter. Cook until golden brown and crispy on both sides. Finally, dust it with powdered sugar, and there you have it – a truly unforgettable breakfast experience. It's the kind of breakfast that will not only satisfy your hunger but will also leave you feeling happy and energized to tackle the day ahead.

Beyond the Basic Sammie: Creative Variations

The beauty of this recipe lies in its versatility. While the classic peanut butter and rhubarb jelly combination is heavenly, don't be afraid to experiment! Try these variations:

• Berry Blast: Swap the rhubarb for your favorite berries – strawberries, raspberries, blueberries, or a mix. The result will be a bright and fruity twist on the classic sammie.
• Apple Cinnamon Swirl: Use apple butter instead of peanut butter and add a sprinkle of cinnamon to the bread before cooking for a warm and comforting twist.
• Chocolate Peanut Butter Dream: Use chocolate peanut butter instead of regular peanut butter for a richer, more decadent experience.
• Gourmet Bread Upgrade: Experiment with different types of bread to enhance the flavor profile. Challah, brioche, or even croissants would work beautifully.
• Added Crunch: Add some chopped nuts, like pecans or walnuts, to the batter for an added layer of texture.

So, there you have it – my recipe for the perfect Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie. It's a breakfast that's both delicious and surprisingly easy to make. Give it a try, and I promise you won't be disappointed. Let me know in the comments what variations you come up with. Happy cooking!

Step-by-step

• Combine rhubarb, juice of 1 lemon, honey, sugar, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high heat.
• Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter.
• Add the berries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes.
• Taste, add additional honey if you prefer the jelly more sweet and less tart.
• Remove from the heat and allow the jelly to sit undisturbed about 10 minutes.
• Place in the fridge until ready to use.
• Lay the pieces of bread flat on a work surface.
• Spread two pieces of bread with jelly and then spread the remaining two with peanut butter.
• Sandwich the jelly side with the peanut butter side.
• In a shallow bowl, whisk together the eggs with a couple splashes of cream or milk.
• Whisk in a pinch of salt.
• Place a skillet over medium heat and add the butter to melt.
• Once hot, dip both sides of each sandwich in the egg mixture, making sure the eggs are soaking into the bread.
• Place the sandwich in the hot skillet and cook until golden brown on both sides, about 4 minutes per side.
• Remove to a serving plate and dust with powdered sugar if desired.
• Serve while hot!