With today marking the end of summer, I can’t help but get nostalgic for the back-to-school days of my past. And one of the most momentous occasions in my school days was when I started to pack my own lunch. For years, either my mother or my older sister would make me a sandwich, slice an apple or an orange, and put it in a brown paper bag for me to take to school the next day. Sometimes I would get some cookies or a cupcake, and these were special days- not only could I enjoy the treats at lunch myself, but they were great currency for trading in the lunchroom.
When it came time for me to take care of my lunch myself, I started simple. Peanut butter and jelly sandwiches. The PB and J is something of a miracle, really. It’s about as easy as it gets, and even the pickiest kids seem to enjoy it. As long as the bread’s not soggy, a PBJ is sure to please. I enjoyed making them for myself, and I liked eating them, too.
Eventually, I learned a few other recipes, but peanut buter and jelly is still a winner. Making these PBJ French Toast Rollups is a surefire way to shake things up and make an even better sandwich. Ever since the first time I showed this dish on television, it has been my most requested recipe for kids. Enjoy!
What you’ll need…
12 slices of bread
1 jar peanut butter
1 jar jelly
1/2 cup milk
2 teaspoons vanilla
4 tablespoons butter
1. Remove crusts from bread and spread one half of each slice with the peanut butter, the other with jelly. Roll the bread, beginning with the jelly end.
2. In a medium bowl, mix the eggs, milk and vanilla.
3. Heat a large griddle or skillet and melt butter. Dip each roll into the egg mixture to coat. Let excess drip off. Cook rolls until golden brown in color.
4. Place on serving dish and dust with powdered sugar.
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