Peanut Butter and Jelly Brioche French Toast

This kid-friendly twist on French toast is one of Tia Mowry’s family favorite brunches. Peanut butter and jelly sandwiches are extra-delicious when made with tender brioche bread. If you’re feeding a crowd, the recipe can easily be doubled or tripled—just keep the French toast warm in an oven at 200 degrees F before serving.

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Prep time10 min
Cooking time16 min
Portions4

Ingredients

1/2 cup strawberry jam or raspberry jam
8 slices bread, preferably brioche
1/2 cup peanut butter, smooth or crunchy
4 eggs
3/4 cup milk
2 tablespoons Country Crock® Original Spread, divided
Powdered sugar and/or fresh berries, optional for serving

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Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Make 4 peanut butter and jelly sandwiches: Spread about 2 tablespoons jam on 4 bread slices and about 2 tablespoons peanut butter on the other 4 slices, and put the sandwiches together.
In a shallow bowl, whisk the eggs with the milk. Melt 1 tablespoon Country Crock in a large nonstick skillet over medium heat. Carefully submerge 1 sandwich in the egg mixture, flipping to saturate both sides, and place it in the skillet. Repeat with a second sandwich. Cook until golden brown, about 4 minutes each side. Repeat with the remaining Country Crock and the other 2 sandwiches.
Cut each sandwich in half, and serve with a dusting of powdered sugar and/or fresh berries, if desired.

Tia’s Tip: Because brioche bread is a bit more delicate, spreadable buttery Country Crock avoids tears and browns it beautifully.

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