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Stuffed PB&J French Toast

Ingredients
  • 1/2 cup Egg Beaters® Original or 2 eggs
  • 4 seconds Reddi-wip® Original Dairy Whipped Topping (about 1-1/2 cups)
  • 1/3 cup Concord grape jelly
  • 8 slices country white bread
  • 1/4 cup creamy peanut butter
  • 2 tablespoons Parkay® Original Spread-tub
Directions
  1. Whisk together Egg Beaters (or beaten eggs) and Reddi-wip in large shallow dish; set aside.
  2. Spread jelly evenly on 4 bread slices. Spread peanut butter evenly on remaining 4 bread slices. Close bread slices to make 4 peanut butter and jelly sandwiches.
  3. Melt 1 tablespoon Parkay in 12-inch nonstick skillet or large griddle over medium heat. Dip 2 sandwiches, 1 at a time, in Egg Beaters mixture, coating both sides. Place in skillet; cook 2 to 3 minutes on each side or until golden brown. Repeat with remaining Parkay, Egg Beaters mixture and sandwiches. Cut each in half to serve. Top with additional Reddi-wip, if desired.

Parkay

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