
Ingredients
- 8 slices Angelic Bakehouse Sprouted Raisin Bread
- 1/3 c strawberry jam
- 1 c sliced strawberries
- 8 halved strawberries
- 1 tsp cinnamon
- 1/2 c peanut butter
- 5 large eggs
- 3/4 c almond milk
- 5 tbsp maple syrup
- 3/4 tsp vanilla extract
Instructions
- Spread jam on 4 slices of bread
- Top slices with sliced strawberries, distributing evenly. Sprinkle with cinnamon
- Spread peanut butter on remaining 4 slices of bread, place on top of slices with strawberries
- Lightly grease a griddle or large pan and heat over medium
- In a wide, shallow dish, whisk eggs, milk, 3 tbsp syrup and vanilla until blended
- Dip both sides of sandwiches in egg mixture, soaking each side for a few seconds
- Place sandwiches on pan and toast for 3-4 minutes, until golden brown
- Take sandwiches off heat and brush with remaining 2 tbsp of syrup
- Cut sandwiches into quarters
- On skewers, thread french toast and halved strawberries
- Enjoy!
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