Disclosure: This is a sponsored post, but as always my opinions are 100% my own.
This week for National Hot Breakfast Month, my blogging friends and I are sharing delicious recipes for enjoying a HOT breakfast — even if you’re in a hurry. Believe me, I know how stressful workday mornings can be and I will be the first to admit that preparing a hot breakfast before heading out to work just doesn’t happen that often at my house. I love cooking weekend breakfasts, and when we eat a hot breakfast during the week it’s usually leftovers, oatmeal, or a toasted bagel…that counts, right? Well, thanks to this HOT breakfast project, I’ve gotten a little more creative. A hot weekday breakfast is now almost as easy as making a PB&J with today’s Almond Butter & Jelly French Toast.
If you haven’t guessed already, the basis for this recipe is a simple almond butter and jelly sandwich. I used a white-wheat sandwich bread and generously spread on Woodstock Food’s All-Natural Crunchy Almond Butter and some homemade grape jelly (your favorite jelly or jam will do). The sandwiches are dipped in an egg batter and cooked on a griddle like regular French toast and are then topped with a simple berry sauce instead of syrup or powdered sugar. No worries…this sauce only takes 10 minutes to cook and can even be made ahead of time (it keeps well in the refrigerator for up to a week) to save time on busy mornings!
For this recipe I used Almond Butter supplied by one of our HOT breakfast sponsors, Woodstock Foods, and also chopped Roasted Almonds with Sea Salt by NOW Real Food to sprinkle over top the berry sauce and French Toast. Both were absolutely delicious!
- 3 cups frozen berries, raspberry, blueberry, or mixed
- 1/4 cup sugar
- 3 large eggs
- 1 1/2 cups milk
- 8 slices wheat bread
- 1/2 cup all-natural almond butter
- 1/4 cup roasted, salted almonds
- 1/4 cup jam or jelly, raspberry, grape, or strawberry
- 2 tablespoons butter
- Combine berries with sugar and 1/2 cup of water in a medium saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes.
- While the sauce is simmering, beat eggs and add milk in a shallow dish. Spread the almond butter evenly on 4 bread slices and top each with jam and another bread slice, making 4 almond butter & jelly sandwiches.
- Heat griddle or non-stick skillet and add 1 tablespoon of the butter. Dip the sandwiches in the egg mixture then cook on the griddle until browned, about 3 minutes. Add more butter, if needed, and flip, Cook until lightly browned, about 3 more minutes.
- Spoon berry sauce on top and garnish with chopped almonds; serve immediately.
Food & Wine, January 2013
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Amount Per Serving: Calories: 683 Total Fat: 31g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 162mg Sodium: 455mg Carbohydrates: 85g Net Carbohydrates: 0g Fiber: 11g Sugar: 39g Sugar Alcohols: 0g Protein: 22g
Be sure to check out my #hotforbreakfast partners and their amazing recipes: Jess at 104 Homestead – Jami at An Oregon Cottage – Susannah at Feast & West – Kathie at Homespun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Lynda at Me & My Pink Mixer – Annie at Montana Homesteader – Angi at Schneiderpeeps
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods, & Woodstock.