Peanut Butter-Chocolate Stuffed French Toast With Jam Syrup
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1/2 cup peanut butter
8 slices bread
1/4 cup mini chocolate chip
1/2 cup milk
3 large eggs
2 tablespoons sugar
1 teaspoon pure vanilla extract
1 pinch salt
2/3 cup grape jam or 2/3 cup jelly
1 tablespoon butter
Whipped cream, for serving
Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth.
In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.