By 300 Sandwiches
Slices of French toast, bathed in condensed milk, then stacked on top of each other with PB&J in the middle is a real souped up version of a peanut butter and jelly sandwich. Plus, all that sugar would really perk me up! Coffee wouldn’t be necessary this morning.
I warn you…if you have hyperactive kids, don’t make this sandwich. Have ADD? Don’t make this sandwich. If you are sensitive to sugar, do not make this. You’ll be bouncing off the walls for hours. HOURS! Doctors will warn you to never eat this before operating heavy machinery.
I did it anyway. AND, I had coffee.
And then I annoyed the crap out of my boyfriend by singing and dancing around the house to bad electronic music. Then I crawled on him while he read the paper while I asked him about thissongandthatsong on Spotify. Then I worked on my handstands in the middle of the living room. I felt like I drank three Red Bulls. E couldn’t get dressed and get to work to get away from me fast enough.
2 slices bread (the thicker the better, but I felt guilty and went with whole wheat here)
3 tablespoons sweetened condensed milk
1 tablespoon cinnamon
1 tablespoon nutmeg
1 pat butter
1 tablespoon peanut butter
1 tablespoon jam (inside mine is Sarabeth’s peach apricot jam)
Whisk eggs, condensed milk, sugar, nutmeg in a large bowl. Heat butter in large pan over medium heat. Soak bread in mixture. Let excess egg batter run off, then brown in skillet for a few minutes on each side. Flip once, then let cool. Slather peanut butter on one slice, jam on another. Stack on on top of another, slice and serve.