Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MorethanPBandJ #CollectiveBias
Oh, this was GOOD.
It’s so rough getting back into the groove after a long and celebratory holiday season. And since lately it seems that the “season” begins before the Halloween decorations even come down, it feels like we’ve been celebrating for months.
Which makes THIS week a major bummer.
So I was delighted to partner with Jif and Smucker’s, to create a fun twist on peanut butter and jelly, and put a little fun into this drab week.
And it didn’t take long for me to come up with this:
“Didn’t take long” because – while I love a good pb&j – the idea of turning it into french toast sounded pretty next level, wouldn’t you agree?
And then I thought – why not add some crunch while we’re at it?
Oh hello, crushed cornflakes.
And suddenly January wasn’t looking so bad after all.
I hopped over to ShopRite to pick up my ingredients:
And guess what? Right now – through 2/3 – you can get $.50 off each item (with a bonus $1 if you purchase both)!
We love Smucker’s and Jif – and have for many many years (I mean, who doesn’t?). Smucker’s has just the right amount of sweetness (thanks to real fruit), and is the perfect partner for the fresh roasted peanut taste of Jif. I went with traditional Jif Creamy Peanut Butter and Smucker’s Concord Grape Jelly, but feel free to switch it up with whatever combination you prefer!
A dusting of confectioner’s sugar and some fresh berries turned a lunchbox staple into a brunch-worthy (or after-school ready) treat that will kick those January blues to the curb!
How do you inject fun into these post-holiday weeks?
1 tablespoon milk
1 teaspoon of vanilla
2 cups cornflakes, coarsely crushed
4 slices of bread (I used pre-sliced brioche; feel free to substitute with any bread of your choice)
1/4 cup (about) Jif® Creamy Peanut Butter
1/4 cup (about) Smucker’s® Concord Grape Jelly
2 tablespoons butter
confectioner’s sugar (optional)
fresh berries and maple syrup, to accompany
Whisk the eggs, milk and vanilla in a pie plate or other shallow dish. Place the crushed cornflakes in another pie plate.
Make two peanut butter and jelly sandwiches; slice each in half. Melt the butter in a large skillet over medium heat.
Working with one sandwich at a time, dip into the egg mixture, coating all sides and edges. Then coat with the crushed cornflakes. Repeat with remaining sandwiches. Cook till golden brown on both sides, transfer to plates and dust with confectioner’s sugar. Serve with berries and maple syrup.
This delicious recipe brought to you by Sheri Silver