Peanut Butter and Jelly Monte Cristo Sandwiches
Elevate your classic PB&J with a gourmet twist in these indulgent Peanut Butter and Jelly Monte Cristo Sandwiches! This delicious recipe takes thick slices of brioche or Texas toast, layers them with creamy peanut butter and your favorite fruit jelly, then dips the sandwiches in a flavorful egg batter spiked with vanilla and cinnamon before cooking them to golden perfection. Finished with a light dusting of powdered sugar, these sweet-and-savory delights are perfect for breakfast, brunch, or even a nostalgic dessert. Ready in just 25 minutes, this decadent take on the French-inspired Monte Cristo is a quick and satisfying way to turn your favorite childhood flavors into a sophisticated treat.
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Recipe Information
Ingredients
- 8 slices Thick white bread (such as brioche or Texas toast)
- 0.5 cups Creamy peanut butter
- 0.5 cups Fruit jelly or jam (strawberry, grape, or your favorite flavor)
- 3 Large eggs
- 0.25 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon (optional)
- 3 tablespoons Unsalted butter (for cooking)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Lay out the 8 slices of bread on a clean surface. Spread 2 tablespoons of creamy peanut butter on 4 of the slices and 2 tablespoons of jelly or jam on the other 4 slices.
Pair each peanut butter slice with a jelly slice to create 4 sandwiches. Press down gently to seal the two sides together.
In a medium mixing bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon (if using) until well combined.
Preheat a large nonstick skillet or griddle over medium heat and melt 1 tablespoon of butter to coat the surface.
Carefully dip one sandwich into the egg mixture, ensuring both sides are evenly coated but not overly soaked, to prevent the bread from falling apart.
Place the dipped sandwich on the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining sandwiches, adding more butter to the skillet as needed.
Once all sandwiches are cooked, transfer them to a cutting board. Slice each sandwich in halves or quarters to serve.
Plate the sandwiches and dust with powdered sugar for a touch of sweetness and garnish.
Serve immediately, either on their own or with a side of fresh fruit for a balanced meal.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 28.7 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 143 mg | 11% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 358 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
